Bang Bang Veggie Bangladeshi Biryani

Peel and chop the onion in half lengthways. Slice the onion very thinly into half-moons. Peel and very finely dice the garlic. Chop the tomatoes into 2cm cubes.

Heat 1 tbsp of olive oil in a frying pan on medium-low heat. Add the onions with ¼ tsp of salt and gently cook for 8 mins. For the last 2 mins add the spices and the garlic.

Boil another pot of water with ½ tsp of salt. Peel and chop the sweet potato into (roughly) 1cm cubes. Boil the potatoes for 5 mins and then drain them.

Add the sweet potato, the tomato chunks and peas to the onion. Add ¼ cup of water, place a lid on the frying pan and cook on low heat for 6 mins. Roughly chop your coriander and mint. Tip: If you don’t have a heat proof lid, you can always place an oven tray on top of the pan.

Tip the rice and ¾ of the almonds into the pan and mix everything together. Roll the lime firmly between your palm and the work surface then cut it in half. Squeeze over the juice of half the lime. Take off the heat and stir through 2 tbsp of crumbled feta and the fresh herbs.