Fennel and potato biryani

Pilau dishes are usually dry steamed with contrasting ingredients that are often cooked separately. In a biryani all the ingredients are cooked together, making a very moist and flavoursome dish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the rice in water for 30 minutes. Then strain.

Step 2

Add the cardamom pods and bay leaves to a pan of water and bring to a rolling boil. Then tip in the drained rice. Cook for 5 minutes then strain again.

Step 3

Heat the oil in a pan with a lid. Once hot, add 1tsp fennel seeds, the cumin seeds, cinnamon and cloves. Sizzle for a few minutes, then add the chillies, 1 onion and garlic.

Step 4

Soften the onion slightly, then add the ginger, fennel bulb and celery.

Step 5

Cook until the celery has softened a little, then add the potatoes peas. Fry just long enough for the potatoes to gain some colour.

Step 6

Mix the yoghurt and oat milk, then spoon over the vegetables.

Step 7

Finally, add the par-cooked rice and a dash of boiling water. Stir once. Wrap the lid of the pan with a clean tea towel and simmer for around 30 minutes.

Step 8

Check that the rice and the potatoes are cooked. Add the lentils and warm through.

Step 9

Stir in the lemon zest and juice.

Step 10

Add a little oil to the pan. Fry the remaining onion until brown and almost crispy.

Step 11

Serve the biryani with fresh coriander leaves.