SPICED VEGETABLE BIRYANI

PREP + COOK TIME 45 MINUTES SERVES 4

1 tablespoon vegetable oil 1 clove garlic, crushed 1 medium brown onion (150g),

sliced thinly

2 teaspoons garam masala

400g can diced tomatoes 1 medium potato (200g),

cut into 1cm pieces

½ cup (125ml) water

1 medium red capsicum (200g),

sliced thinly

1 medium brown onion (150g),

extra, chopped finely 1½ cups (300g) basmati rice 8 cardamom pods, bruised ½ teaspoon chilli powder ¼ teaspoon ground turmeric 1½ cups (375ml) water, extra ¼ cup (40g) sultanas

1 medium carrot (120g),

cut into long, thin strips 1 medium zucchini (120g),

cut into long, thin strips 1 lebanese cucumber (130g),

peeled into ribbons

¼ cup (20g) roasted flaked

natural almonds

1/3 cup loosely packed fresh

coriander sprigs

1/3 cup loosely packed fresh

small mint leaves 1 Heat half the oil in a large saucepan over medium-high heat; cook garlic and sliced onion, stirring, for 5 minutes or until onion softens. Add garam masala; cook, stirring, for 1 minute. Stir in tomatoes, potato, and the water; bring to the boil. Reduce heat; simmer, covered, for 10 minutes. Add capsicum; simmer, covered, for a further 10 minutes or until vegetables are tender.

2 Meanwhile, heat remaining oil in a medium saucepan over medium-high heat; cook extra chopped onion, stirring, for 4 minutes or until soft. Add rice and spices; cook, stirring, for 1 minute or until fragrant. Stir in the extra water and sultanas; bring to the boil. Reduce heat to very low; simmer, covered, for 15 minutes or until rice is just tender and the water is absorbed. Remove from heat. Stand, covered, for 5 minutes.

Fluff with a fork to separate grains.

3 Combine carrot, zucchini and cucumber in a medium bowl. Season. 4 Place half the rice mixture in serving dishes; top with vegetable mixture, then remaining rice mixture and carrot mixture. Sprinkle with nuts and herbs.