ooooooh!!!! Very excited to share this… I’ve tried to make a biryani before but it just didn’t quite turn out right, that is until last night. I took a little leaf out of my risotto recipe and made some modifications to cooking the rice and it worked an absolute treat, I am so pleased!

I also managed a pretty decent Bhindi Bhaji (Okra/Lady’s Fingers curry), the only thing I would do next time is to cook it a bit longer so that the okra can really take on the flavours, but apart from that it was delicious. Not sure our local takeaway will be pleased to hear that I can make my own now! I’ll have to go through the menu and see what else I like the look of making. I made the Dal last month and that was yummy, so I thing perhaps I might attempt another Aloo Brinjal (egg plant/aubergine curry) and mix up the spices a bit to see how that works out.

Had a great morning at the gym, Bootcamp followed by Body Balance. Our bootcamp leader has got us doing full push ups (not girly ones) and I can do 2 before I collapse in a ridiculous heap! But I’ll keep at it, should get easier (she says with fingers crossed).

Bhindi Bhaji with Mushroom Biryani (Okra Curry) Vegan & Gluten Free

MyInspiration Feel The Difference Range

Serves 2 – Ready in under and hour (I did it in 30 minutes but I’d prefer to cook the curry longer)

For the Biryani

1 cup brown basmati rice

2 cups vegan stock

1/2 onion finely chopped

2 cloves garlic finely chopped

2 tbsp tomato puree

1 tbsp shredded coconut

2 large button mushrooms very finely sliced

Handful of fresh coriander, roughly chopped

Biryani Spice mix

1 tsp Turmeric

1 tsp Garam Masala

1 tsp black mustard seeds

1/2 tsp ground cumin

1/2 tsp black cumin seeds

1/4 tsp cinnamon

1 bay leaf

For the Bhindi Bhaji

1/2 onion finely sliced

3 cloves garlic finely sliced

2 cups passata

16 okra topped and tailed

2 large button mushrooms finely sliced (this is optional, I just wanted to add some mushrooms in)

Bhindi Bhaji Spices

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp chili powder

3/4 tsp garam masala

1 tsp black mustard seeds

Method