- 200 g brown basmati rice (or use white basmati)
- 600 ml boiling water
- splash of oil of choice
- 1 large onion diced
- 2 cloves garlic diced
- 2 tablespoons cashews (or chopped almonds/hazlenuts)
- 2 tablespoons raisins (golden yellow if you can find them)
- 100 g frozen garden peas
- handful of green beans/mange tout/sugar snap peas chopped
- 1/2 a red bell pepper
- handful of fresh coriander chopped plus extra to garnish
- 1 teaspoon salt I used pink Himalayan
- 1 teaspoon turmeric
- 1 teaspoon biryani/curry powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 3 cardamom pods
- 150 ml cold water
- 1 block firm tofu drained and cubed (or 1 tin drained chickpeas)
- *optional if you can 1 cinnamon stick, 1 star anise, 2 cloves
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Wash the rice, then place in a pan with the boiling water, bring back to the boil then simmer for 40 minutes or until cooked.
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While the rice is cooking prepare the rest of the ingredients and start cooking when the rice has about 10-15 minutes left.
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Heat the oil in a pan and cook the onion until it starts to change colour. Add the garlic and cook for a minute, then add the cashews and raisins, and cook for a couple of minutes more.
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Mix in the peas, green beans, red pepper and fresh coriander and cook for a minute, then add the salt, turmeric, biryani/curry powder, cumin, coriander powder and cardamom.
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Gradually add the cold water and mix until you have a smooth sauce.
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Add the tofu (or chickpeas) and cook for ten minutes. If you are using the additional whole spices add these now (and remove afterwards along with the cardamon pods).
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Stir in the cooked rice, cover the pan and leave for 2-3 minutes.
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Serve with a sprinkle of fresh coriander on top. Enjoy!
