Vegetable Biryani from River Cottage Veg

Ingredients

• 5 tablespoons sunflower oil
• 1 bay leaf
• 3 cardamom pods, bashed
• 1 teaspoon cumin seeds
• 5 large onions, halved and thinly sliced
• 2 garlic cloves, crushed
• 2 teaspoons finely grated ginger
• 1 large fresh red chile, finely chopped (seeded for a milder curry)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• About 9 ounces (250g) carrots, peeled and sliced into thin discs
• About 10 ounces (300g) waxy potatoes, cut into 1/2-inch/ 1cm cubes
• 7 ounces (200g) peas (fresh or frozen and defrosted)
• Sea salt and freshly ground black pepper
• A generous squeeze of lemon juice
• 1/3 cup (50g) golden raisins
• 1 3/4 cups (350g) basmati rice
• A large pinch of saffron strands
• To serve:
• 2 ounces (60g) slivered almonds, lightly toasted
• Chopped cilantro or mint

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