Piatto principale, Dressings preserves and sauces, Pasta rice and grains, Vegetables and Sweet potato with masala spice mix &

Total time: 55 mins Serves: 4

Ingredients

Main ingredients:

200g basmati rice 300g sweet potatoes, peeled & diced 1 red onion, finely chopped 2 garlic cloves, crushed 1 long red chilli, chopped 3cm piece of , chopped 400ml vegetable stock 1 tsp tomato puree 2 tbsp fresh , chopped 2 tbsp olive oil 100g cashew nuts

For the biryani masala spice mix:

2 tbsp coriander seeds 1 tsp seed 2 tbsp caraway seeds 1 tsp fennel seeds 1 tsp ground cinnamon 3 cloves 6 cardamom pods 6 black peppercorns 1 tsp turmeric powder

For the cucumber and coriander raita:

400g natural yoghurt 1 cucumber (peeled and cut into half) 250g fresh coriander leaves 1 tsp cumin ½ tsp chilli powder ½ tsp ground black pepper ½ tsp sea salt

Method

Preparation: 25 Cooking: 30 Serves: 4 Difficulty:

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1. Heat the olive oil in a large non­stick saucepan over medium­low heat. Add the onion, garlic and chilli and cook for 2­3 minutes until soft. 2. Add the sweet potato and cook, stirring, for 2 minutes or until well combined. 3. Stir in the rice, tomato puree, seasoning and the spice mix until coated. 4. Stir in the stock and reduce heat to a low heat. Cover with a lid and cook for 10 minutes or until the stock is absorbed and the rice is cooked. 5. Sprinkle with cashew nuts and chopped coriander. 6. For the spice mix, place all the ingredients in a non­stick frying pan over a medium heat. 7. Cook, stirring for 1 minute until lightly toasted and aromatic. 8. Transfer to Braun’s MQ 60 Coffee and spice grinder accessory and pulse until coarsely crushed. 9. Store in an airtight container. 10. For the cucumber and coriander raita, bring all the ingredients together and form a rough puree with Braun’s MultiQuick 9 Hand blender.

This recipe was created using Braun’s MultiQuick 9 Hand blender and its MQ 60 Coffee and spice grinder accessory.