Prepare and cook our low-calorie vegetarian biryani in just 25 minutes using carrot, cashew nuts and Indian spices. Serve with coriander and dollops of yogurt
Prep:10 mins
Serves 4
2 tbsp olive oil1 onion, sliced1 green chilli, chopped (deseeded if you don’t like it very hot)1 garlic clove, peeled1 tbsp garam masala1 tsp turmeric3 carrots, grated2 x 200g pouch brown basmati rice150g frozen peas50g roasted cashewscoriander and yogurt, to serve
STEP 1Heat the oil in a large frying pan, tip in the onion with a big pinch of salt and fry until softened, around 5 mins, then add the chilli and crush in the garlic and cook for 1 min more. Stir in the spices with a splash of water and cook for a couple of mins before adding the carrots and stirring well to coat in all of the spices and flavours.STEP 2Tip in the rice, peas and cashews, then use the back of your spoon to break up any clumps of rice and combine with the rest of the ingredients, cover and cook over a high heat for 5 mins (it’s nice if a bit of rice catches on the base to give a bit of texture to the dish). Scatter over the coriander with spoonfuls of yogurt, then serve straight from the pan.
