VEGETARIAN BIRYANI (Serves 4-6)

INGREDIENTS: 2tbsp canola oil; 150g wheat vermicelli noodles; 150g fresh or frozen peas; 1 medium carrot, diced; 1 medium russet potato, peeled and diced; 50g black or golden raisins (or a combination); 200g basmati rice; 1 cinnamon stick; ¼tsp ground turmeric; 2tsp kosher salt; 1tbsp seven spices or biryani spices; ½tsp ground cardamom; 1tsp ground cinnamon

METHOD:

1. Heat one tablespoon of the oil in a small saucepan over medium-high heat. Once the oil is hot, add the vermicelli and toast until the noodles are golden, about two minutes. Carefully add around 120ml of water to the pot, cover it, and bring the water to a boil. Reduce the heat to low and simmer until the noodles are tender and the water is absorbed, about 10 minutes. Remove the pot from the heat and set it aside. 2. Heat the remaining one tablespoon of oil in a large non-stick skillet over high heat. Once the oil is hot, add the peas, carrot, and potato and pan-fry until they are tender and starting to brown, about 10 minutes. Stir in the raisins and cook until they plump and begin to brown, about two minutes more. Remove the pan from the heat and set it aside.

3. Bring around 355ml of water and the rice, cinnamon stick, turmeric, and salt to a boil in a large pot over high heat. Once boiling, cover, reduce heat to low, and simmer until the rice is cooked.

4. Whisk together the seven spices, cardamom, and ground cinnamon.

5. Add the vermicelli to the rice, then gently stir in the spices. Stir in the vegetables and raisins. Serve.