1.

Fragrant Vegetable & Cashew Biryani:

Cooking timePrep: 40 mins Cook: 45 mins - 1 hr

Skill level:Moderately easy
Servings:Serves 8
Additional info:
* Vegetarian
* Healthy
Nutrition per serving:
Kcalories 469- protein 14g- carbs 67g- fat18g- saturates 4g- fibre 4g- sugar 7g- salt 1.11g.
Ingredients
1. 500g basmati rice
2. 2 large onions, halved and thinly sliced
3. 4 tbsp sunflower oil
4. thumb-size piece fresh root ginger, shredded
5. 65g sachet korma curry paste (we used Sharwood's)
6. 2 cinnamon sticks
7. 6 green cardamom pods
8. 3 star anise
9. 250g diced potatoes
10. 1 small cauliflower, cut into small florets
11. 250g Greek yogurt
12. 225g frozen peas
13. 2 good pinches saffron
14. tsp rosewater
15. butter, for greasing
16. 100g roasted, salted cashews nuts
For the garnish 1. 2 onions, halved and very thinly sliced
2. 3 tbsp sunflower oil
3. good handful coriander
Method
1. Rinse the rice in several changes of water to remove excess starch, then put in a bowl of cold
water and leave to soak for 30 mins.
2. Meanwhile, fry the onions in the oil for 8 mins until soft and starting to colour. Add the
ginger, then cook for 2 mins more. Stir in the curry paste followed by the whole spices, cook for
1 min more, then tip in the potatoes and cauliflower. Pour in 300ml water, cover and boil for
about 5-7 mins until the veg are just tender, but still have a little resistance. Stir in the yogurt and
peas with 1 tsp salt.
3. Mix the saffron, rosewater and 3 tbsp boiling water together and stir well. Drain the rice, tip
into a pan of boiling salted water, then cook for 5 mins until almost tender. Drain again. Get out
a large ovenproof dish with a lid and butter the base. Tip the curry sauce into the base, scatter
over the nuts, then spoon over the rice. Drizzle over the rosewater mixture, then cover with foil
followed by the lid. Can be chilled overnight until ready to cook.
4. Heat oven to 180C/fan 160C/gas 4. Put the biryani in the oven for 45 mins-1 hr until
thoroughly heated through. To check its ready, try a spoonful from the centre of the rice. For
the garnish, slowly fry the onions in the oil until really golden and crisp (this can be done in
advance). When the biryani is hot and ready to serve, gently toss through the onions and
coriander.

2.Vegan Cashew Fried Rice Recipe:

This vegetarian and vegan cashew fried rice recipe uses tofu instead of eggs for a traditional
Chinese food fried rice dish - but completely vegan. The tofu has a very similar appearance and
texture, so you won't miss the eggs at all, and the cashews add even more texture and protein.
Who needs eggs? This egg-free
and vegan fried rice recipe with cashews will taste just as good as the vegetable fried rice recipes
you can order at Chinese restaurants!

Ingredients:
1. 1 container soft (silken) tofu, mashed
2. 1/8 tsp turmeric
3. 1 tsp onion powder
4. 1/2 tsp salt
5. 3 tbsp vegetable oil
6. 5 cups pre-cooked leftover rice
7. 1/2 cup chopped cashews
8. 3 tbsp soy sauce
9. 1 tsp sugar (optional)
10. 6 green onions, chopped
Preparation:
Mix the tofu, turmeric, onion powder and salt in a bowl and set aside.
In a medium skilled over medium heat, heat one tablespoon of the oil. Add the tofu mixture and
cook, stirring constantly for 10 minutes. Remove the tofu from the heat and set aside.
Combine the soy sauce, sugar and green onions in a small bowl. Stir to dissolve the sugar and set
aside.
Place a dry wok or large skillet over medium-high heat. When the wok begins to smoke, add the
remaining oil, then the onions and rice.
Stir-fry for 3 minutes. Pour in the soy sauce mixture and stir-fry until rice is heated through,
about 5 minutes.
Stir in the cashews and the tofu and serve hot.