Make the spice past first. Combine the garam masala,cumin seeds, chilli powder, salt, peppercorns, cinnamon and coriander in a clean dry frying pan. Dry fry over a medium heat, stirring constantly, for 2-3 minutes or until well toasted without burning. Remove from the heat. Put the garlic, onion, ginger and toasted spices into a blender with 2-3tbsp water and blend to a fine paste and set aside.
Spray the base of a large saucepan with the cooking oil. Add the onions and cook, stirring, over a medium heat for 8 minutes or until the onion has softened.
Add the spice paste along with the cloves and cardamom pods and cook, stirring all the time, for 5 minutes. Add the mixed vegetables and the tomatoes and cook for 5 minutes.
Stir in the rice. Pour over enough boiling water to cover. Bring to the boil, reduce the heat, cover and simmer for 10-12 minutes, or until the rice is cooked. Sprinkle over the almonds, season with salt and Fairtrade black pepper and the coriander and serve immediately.
To celebrate fairtrade fortnight, please see all our Fairtrade recipes. Also read our blog for more information on Fairtrade Fortnight.
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