Almond Topped Biryani

Serves 4
Preparation 30 minutes
Cooking time 40 minutes
Calories per serving 340 approx

For the Biriani

600g mixed vegetables sliced (eg. Cauliflower, courgettes, red peppers, mushrooms)
250g Basmati rice
550ml vegetable stock
1.5 tablespoons of curry powder(medium strength)
1 cinammon stick broken in half
4 cardamom pods crushed slightly
1 teaspoon tumeric
1 teaspoon cumin seeds
salt and pepper

For the Sauce

2 medium onions, chopped
2 garlic cloves crushed
5 cm piece of grated root ginger
2 tablespoons of curry powder (medium strength)
1/2 teaspoon tumeric
1/2 teaspoon chilli powder
400g can of chopped tomatoes
1 tablespoon of toasted sliced almonds to garnish.


1. Preheat oven to 180 C
2. Mix all the biryani ingredients in a flameproof, oven proof dish. Heat gently on the hob until simmering. Cover with a tight fitting lid and put in the oven. Cook for 40 minutes.
3. Make the sauce by, heating a pan, spray with low fat cooking spray (or oil of your choice). Fry the onions until soft and brown. Add the rest of the sauce ingredients (except the almonds), bring to boil, cover with a tight fitting lid and simmer gently for 30 mins.
4. Blend the sauce mixture for a smoother texture.
5. To serve, fluff the rice with a fork then scatter the toasted almonds over the top. Serve the sauce on the side.