Rice. It’s so versatile, you can make so many dishes out of it, risottos, fried rice, curries and much more!

This one here is a personal favourite. I always have biryani when it’s on the menu at Indian or Sri Lankan restaurants.

The Indian version of biryani usually has left-overs from the last few days of food including vegetables and meat with a blend of spices. This version is of course, vegetarian using some leftover chickpeas and onion I had in the fridge. More information of biryani can be found here.

To veganize this dish use canola oil or peanut oil instead of the butter.

Ingredients:

• 1 serve basmati rice cooked
• 1/2 tsp chilli (to your heat)
• 4-5 saffron strings
• 2 cloves garlic, sliced thinly
• 1 tsp ginger mince
• 1/4 tsp tumeric
• 2 cardamon pods, smashed
• 2 bay leaves
• 1 cinnamon stick
• salt
• 0.25 red onion finely sliced
• 30 grams raisins/sultanas
• 5 cashews crushed
• 1/2 tsp coriander
• 1 tsp butter
• 1/4 cup water
• (optional) another teaspoon of butter

Instructions:

1. Place all the spices except the saffron and tumeric, mixing in the butter and about 1/4 cup water. The water should cover the chickeas in the next step.
2. Place in the onions, chickpeas and garlic and simmer until softened.
3. Mix in the tumeric allowing the pot to change colour.
4. Pour in the cooked rice, stirring through until there is no more liquid.
5. Sprinkle the saffron strings in and stir, before adding the cashews and sultanas.
6. The biryani is ready to serve, once the cashews and sultanas have been warmed though.