Roast Carrot Biryani
A rice dish packed with Indian curry spices, sweet roasted carrots, dried apricots and coconut chips, topped with a fresh mint yoghurt.
Source
Recipe Info
Servings: 4
Prep: 10m
Cook: 45m
Total: 55m
Ingredients
- 300g brown basmati rice
- 4 tbsp tikka spice paste
- 2 onions, finely sliced
- 600g carrots, peeled and chopped into angled pieces
- 2 tbsp oil
- 2 lemons
- 20g mint, finely chopped
- 300ml yoghurt
- 2 tomatoes, diced
- 2 tsp garam masala
- 1 tsp black onion seeds
- ½ tsp ground ginger
- 400g spinach
- 40g dried apricots, finely chopped
- 20g toasted coconut chips
Instructions
- Preheat your oven to 220°C/200°C fan/Gas 7. Rinse the rice under cold running water in a sieve.
- Add the tikka spice paste and onions to a saucepan. Fry gently for 2 minutes. Add the rice and 1.2 litres boiled water. Add salt, cover and cook on a low boil for approx. 25 minutes, until tender (cooked brown rice retains a little bite). The liquid should almost all be absorbed at the end, but drain off any excess if needed.
- Toss the carrots in a roasting tin with the oil and the juice from 1 lemon. Season. Cover the tray tightly with foil. Roast for approx. 20 minutes, until tender.
- Mix the mint into the yoghurt. Season.
- After 20 minutes, remove the carrots from the oven and uncover them. Stir in the tomatoes, garam masala, black onion seeds and ground ginger. Roast for a further 5 minutes, uncovered.
- Heat a frying pan to a medium heat. Add handfuls of spinach, stirring until wilted (2-3 minutes).
- Stir the spinach, roasted carrots, apricots and coconut chips into the rice. Taste and check the seasoning. Add a squeeze of lemon juice, to taste, from the remaining lemon. Serve with a swirl of mint yoghurt.