Biryani

Instructions

Cook the rice according to the package directions, adding the bay leaf, salt and pepper while it is cooking. In the meantime, in a small bowl, mix the saffron, with 2tbsp of hot water and set aside.

Heat the coconut oil in a large skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic, ginger and all the spices and cook, stirring, for 1 more minute before adding the tomato paste and the vegetables along with 120 ml of water. Add salt and black pepper to taste and cook for 5 minutes. Turn off the heat and mix in the cooked rice-saffron mixture, cashews, wild blueberries and pumpkin seeds.

Serve hot, topped with chopped cilantro and lime slices.

Serves 3

Ingredients

• 190g uncooked basmati rice, rinsed
• 1 bay leaf
• Salt and freshly ground black pepper
• Pinch of saffron (optional)
• 2 tbsp coconut oil
• 1 medium yellow onion, diced finely
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tsp garam masala
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp red pepper flakes
• 1/8 tsp ground turmeric
• 2 tbsp tomato paste
• 2 medium tomatoes, diced
• 1 red bell pepper, chopped
• ½ medium cauliflower, cut into florets
• 150g peas
• Salt and black pepper
• 35g roasted cashews
• 35g dried wild blueberries or raisins
• 35g roasted pumpkin seeds (optional)

Optional Garnishes:

• Chopped fresh cilantroLime slices