Vegetable Biryani

Rice - For 1	Sauce – For 1
3 tbspn rice	1 tbspn oil
1 tbspn oil	75 gm onion
75 gm onion	1 clove garlic
100 gm frozen peas	1 tspn fresh ginger
4-6 cardamom pods	¼ tspn turmeric
¼ tspn cinnamon	½ tspn paprika
½ tspn cumin seeds	¼ tsp salt
¼ tspn salt	1 tbspn chopped tomatoes
120 ml water	1 tspn tomato purée
1 tbspn lemon juice	100 ml water
	½ carrot
	4 – 6 mushrooms (depends on their size)

Heat oil in a casserole and fry the onion for 3 min until softened.
Add the peas, cardamom seeds, cumin seeds and cinnamon.
Mix well, turn the heat down and cook for 6 min, stirring occasionally.
Add the rice, mix well and then add the water and salt.
Bing back to a boil and cover with a lid, and simmer on a low heat for 8 min.
After 5 min stir the rice and replace the lid for the remaining 3 min.
Without stirring add the lemon juice in lines over the rice.
Then put the casserole in the pre-heated oven for 15 min.
When the rice is in the oven prepare the sauce.
Heat oil in a wok and fry the onion and carrot for 3 min until the onion is softened.
Add the ginger and garlic and cook for 1 min.
Add the tomato purée and fry for 1 min.
Add the turmeric and paprika and stir for a few seconds.
Add the chopped tomatoes, salt and 100ml water.
Stir and simmer for 5 min.
Add the mushrooms and simmer on a low heat for 5 min. (add a little water if the sauce gets too dry – it should be quite thick)
Finally, after the rice is cooked stir it into the sauce and heat through.