Easy Vegetable Biryani

A healthier version (don’t hate us biryani lovers) using recipes most likely already stored in any Asian home kitchen, this is a tried and true recipe from easypeasyfoodie.com.

Ingredients

1 tablespoon olive oil

1 onion, sliced

1 red bell pepper, sliced

3 cloves garlic, grated

1 teaspoon chili flakes

2 teaspoons cumin seeds

2 teaspoons garam masala

2 teaspoons turmeric powder

300g basmati rice

400ml tin coconut milk

200ml water

100g frozen peas

Fresh coriander, chopped finely (for garnish)

Directions

1. Heat olive oil, sliced onions and bell peppers in a large frying pan with a lid and fry gently, with the lid on, for five minutes until softened but not browned, making sure to stir occasionally

2. Remove lid and add garlic, chilli flakes and spices and fry for two minutes, stirring occasionally

3. Add rice and stir to coat the rice with the onions, garlic and spices, then add coconut milk and water and bring to the boil

4. Put the lid back on the frying pan and turn the heat down, simmering for seven minutes

5. Add peas to the pan, stir and replace the lid, and then cook for a further five minutes or until the rice is done (if it starts sticking to the pan before the rice is cooked, add some water)

6. Sprinkle fresh coriander on top

Accompany it: Make yourself some cool cucumber raita, fiery curry and crunchy popadom to go with it.