Recipe of the Week: Vegetarian biryani
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Packed with goodness and easy to put together.
(serves 4 – 6)
2tbsp canola oil; 150g wheat vermicelli noodles; 150g peas; 1 medium carrot; 1 medium russet potato; 50g raisins; 200g basmati rice; 1 cinnamon stick; 1/4tsp ground turmeric; 2tsp kosher salt; 1tbsp seven spices or biryani spices; 1/2tsp ground cardamom; 1tsp ground cinnamon
1. Heat one tablespoon of oil in a saucepan then add the vermicelli and toast until the noodles are golden. Add around 120ml of water to the pot and bring to a boil then simmer until the noodles are tender and the water is absorbed. Remove the pot from the heat.
2. Heat the remaining oil in a non-stick skillet then add the peas, diced carrot and potato. Fry until they are tender. Stir in the raisins and cook until they plump. Remove the pan from the heat.
3. Bring around 360ml of water and the rice, cinnamon stick, turmeric, and salt to boil in a large pot, then cover it and simmer until the rice is cooked.
4. Whisk together the seven spices, cardamom, and ground cinnamon in a small bowl.
5. Add the vermicelli to the rice, then gently stir in the spices, making sure to evenly incorporate them and coat the grains. Stir in the vegetables and raisins. Serve immediately.
n The Kitchen Without Borders: Recipes and Stories from Refugee and Immigrant Chefs by The Eat Offbeat Chefs, photography by Penny De Los Santos, is published by Workman, priced £18.99.