Dried raisins (pre-soak and/or cut lengthways in half to reduce risk of choking) – 90g
Method
Cook rice according to packet instructions. Add stock powder and turmeric to rice water to absorb whilst cooking.
In a large, deep frying pan or wok heat half the oil on medium-high heat. Cook tofu, in batches, stirring occasionally, for 4-5 minutes, until golden brown. Remove from pan and set aside.
In the same pan, add remaining oil and cook onion, stirring occasionally for 10-15 minutes, until caramelised.
Add garlic, ginger and spices to pan and cook, stirring, for 1 minute or until fragrant.
Add frozen vegetables and cook, stirring, for 5-6 minutes or until vegetables are tender.
Add rice, chickpeas and reserved tofu to the pan and stir to combine.
Divide biryani into bowls and sprinkle with raisins to serve.
