Indian Vegetable Biriyani
Ingredients
- 2 tablespoons Avocado oil
- 1 onion (finely chopped)
- 2 cloves garlic (finely chopped)
- fresh Ginger root (peeled and minced)
- 1 teaspoon brown Mustard seed
- 1 teaspoon Cumin seed
- 2 tablespoons Curry powder
- 2 large, floury potatoes (peeled and cubed)
- 1 cup canned chickpeas (drained)
- ⅔ cup low-sodium vegetable stock
- 3 cups cooked Basmati rice
- 2 cups Baby spinach leaf
- ½ cup Mango chutney (to serve)
- salt
- freshly ground Black pepper
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