½ cup milk mix with saffron threads(I used Knorr Saffron cubes from MOROCCO)Roast the diced butternut with 2 tablespoon curry powder In a Pot Heat:Oil , 2 teaspoon whole jeera, 4 Elachie Pod's & 2 sticks cinnamon Then add:2 chopped onions2-3 teaspoon garlic paste1 chopped red chilli1 tablespoon Garam masala3 teaspoon ground dhana (coriander)1 tablespoon turmeric.Braise for a few minutes. Add: 4 cups basmati rice 4 cups veg stock or ( I used boiling water 1 Knorr vegetable stock pot) simmer for 20 minutes. Stir in the Saffron mixture:410g can lentils1 cup frozen peas Roasted Butternut. Give a gentle mix. Add the chopped coriander and Apricots.
INFO & TIPS
I steamed the pot in the oven.
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