Vegelicious Carrot Biryani

To mark National Carrot Day today, we’re sharing a recipe from our Vegelicious team.

The Vegelicious scheme offers bulk orders of fruit and veg to community organisations.  Participants just need to commit to receive either a half pallet (400kg) or a full pallet (800kg) of mixed fruit and vegetables on a regular basis (either weekly or fortnightly).

To find out more about Vegelicious, check out this post.

Vegelicious Carrot Biryani

Ingredients

• 2 tbsp olive oil
• 1 onion sliced
• 1 green chilli chopped (deseeded if you don’t like it very hot)
• 1 garlic clove peeled
• 1 tbsp garam masala
• 1 tsp turmeric
• 3 carrots grated
• 2 x 200g pouch brown basmati rice
• 150g frozen peas
• 50g roasted cashews
• Coriander and yogurt, to serve

Method

• Heat the oil in a large frying pan, tip in the onion with a 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.
• Tip 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.