Yesterday was 3 hours on the train and 3 back to an old university friend’s 40th birthday. He now has a large family so it was an afternoon sandwich buffet and catch-up rather than a raucous drunken affair, but it was lovely to meet up with people I hadn’t seen for quite some time, look over photos from the 1990s *cringe*, and generally see where life has taken us in the intervening 20 years.
Came home knackered and with that over-stuffed with cheese sandwiches, pizza and crisps feeling. So slept in late, and brunch was a bowl of salad and chicken quorn pieces drizzled lightly with olive oil. Feeling that my fat and salt levels had been restored to normal, I decided to clear the fridge of some odds and ends of vegetables with this tasty and fragrant biryani…
Vegetable BiryaniOne carrot, cubed small Half white onion, sliced small 4 white mushrooms, skinned and sliced small Half a leek, sliced small White rice Cashew nuts Vegetable stock Curry powder Chilli powder Turmeric Mustard seeds
Preheat the oven to 220c, wipe a large roasting tin with vegetable oil and heat in the oven for a few minutes.
Add the vegetables to the tin, season and roast for 10 minutes.
Mix the hot stock and add the chilli, curry powder, turmeric and mustard seeds.
Remove the tin from the oven and pour in a generous amount of uncooked white rice. Pour over enough vegetable stock to cover the rice /veg mix, then enough to cover it over again. Stir.
Cover the tin with foil, ensuring it’s well sealed along all edges, and drop the oven to 190c.
Roast the rice and veg mix for 30 minutes, or until the rice is tender and the stock is absorbed. Sprinkle over a handful of cashew nuts and serve.