ooooooh!!!! Very excited to share this… I’ve tried to make a biryani before but it just didn’t quite turn out right, that is until last night. I took a little leaf out of my risotto recipe and made some modifications to cooking the rice and it worked an absolute treat, I am so pleased!

I also managed a pretty decent Bhindi Bhaji (Okra/Lady’s Fingers curry), the only thing I would do next time is to cook it a bit longer so that the okra can really take on the flavours, but apart from that it was delicious. Not sure our local takeaway will be pleased to hear that I can make my own now! I’ll have to go through the menu and see what else I like the look of making. I made the Dal last month and that was yummy, so I thing perhaps I might attempt another Aloo Brinjal (egg plant/aubergine curry) and mix up the spices a bit to see how that works out.

Had a great morning at the gym, Bootcamp followed by Body Balance. Our bootcamp leader has got us doing full push ups (not girly ones) and I can do 2 before I collapse in a ridiculous heap! But I’ll keep at it, should get easier (she says with fingers crossed).

Bhindi Bhaji with Mushroom Biryani (Okra Curry) Vegan & Gluten Free
MyInspiration Feel The Difference Range
Serves 2 – Ready in under and hour (I did it in 30 minutes but I’d prefer to cook the curry longer)

For the Biryani

• 1 cup brown basmati rice
• 2 cups vegan stock
• 1/2 onion finely chopped
• 2 cloves garlic finely chopped
• 2 tbsp tomato puree
• 1 tbsp shredded coconut
• 2 large button mushrooms very finely sliced
• Handful of fresh coriander, roughly chopped

Biryani Spice mix

• 1 tsp Turmeric
• 1 tsp Garam Masala
• 1 tsp black mustard seeds
• 1/2 tsp ground cumin
• 1/2 tsp black cumin seeds
• 1/4 tsp cinnamon
• 1 bay leaf

For the Bhindi Bhaji

• 1/2 onion finely sliced
• 3 cloves garlic finely sliced
• 2 cups passata
• 16 okra topped and tailed
• 2 large button mushrooms finely sliced (this is optional, I just wanted to add some mushrooms in)

Bhindi Bhaji Spices

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 3/4 tsp garam masala
• 1 tsp black mustard seeds

Method

1. First of all prepare the Biryani. Heat 2 tbsp water in a medium sauce pan and add the onion and garlic and cook for 2 minutes before adding in all the Biryani spices giving this a good stir, then add in the tomato puree and rice and mix well together letting this cook for 2 minutes before adding in the veg stock. Stir, then cover the pan, reduce the heat to low and let this cook for about 15 minutes stirring occasionally. Lastly add in the chopped mushrooms and fresh coriander and leave it to cook for another 5 minutes. Once the rice is ready you can turn off the heat and keep the lid on the pan until you are ready to serve.
2. For the Bhindi Bhaji – Heat 2 tbsp water in a large saute pan and add the onion and garlic and cook for 2 minutes before adding in all the Bhindi Bhaji spices and stirring together to release the beautiful flavours, then add in the okra, mushrooms and the passata and cook on a low heat for 20 – 30 minutes, stirring occasionally to avoid any sticking. (It’s up to you how long to cook it for, I originally cooked it for 20 minutes and it was still delicious, but if you leave it a little longer I feel you’ll get a much deeper flavour in the okra)
3. To serve, just add the biryani to your plate and spoon on the Bhindi Bhaji and enjoy!!