* 350g (12 oz) basmati rice
    * 4tbsp vegetable oil
    * 2 medium onions, sliced
    * 1 medium red onion, chopped
    * 2 garlic cloves, minced
    * 5cm (2 inch) piece ginger, peeled and finely chopped
    * 1 green chilli, finely chopped
    * 4 tbsp Tikka Masala Paste
    * 2 ripe tomatoes, chopped
    * 2 tablespoons yogurt
    * 75g (3 ounces) baby carrots, top removed
    * 75g (3 ounces) baby corn cut in half
    * 75g (3 ounces) asparagus spears, cut into halves
    * 100g (4 oz) mushrooms, cleaned and chopped
    * Sorted 150g (5oz) fresh exotic mushrooms, sliced
    Chopped fresh coriander * 3tbsp
    2 tablespoons chopped fresh mint *
    * 15g (½ oz mixed) dried mushrooms
    * 2.5 cm (1 inch) piece cinnamon stick
    * 5 green cardamom pods
    * 2 bay leaves
    * Pinch of saffron threads
    * 2 tablespoons unsalted cashews, halved
    * 2 tablespoons raisins
    * 200g (7 ounces) whole-wheat flour
    * Salt and black pepper to taste


   1st Put the rice in a colander and rinse in several changes of warm water. Drain.
   2nd Heat a frying pan, heat 3 tablespoons oil and fry the onion until golden brown. Drain from the pan and allow to drain on paper towels. In same oil, fry the red onion for 5 minutes. Include let the garlic, green chilli and 1 teaspoon ginger min, 1 cook, before three tablespoons of the Tikka Masala paste. After 2 minutes, stir in the tomatoes and cook for min 4th Add the yogurt and add another 2 minutes.
   3rd Add the carrots, baby corn, asparagus, mushrooms and exotic. If the mixture is too thick, add a little water. Simmer for 1 min, then remove from heat. Add 1 tablespoon cilantro and 1 tablespoon mint. Season to taste and set aside.
   4th Meanwhile, cook the rice. Put the rice in a large with the dried mushrooms, cinnamon, green cardamom, bay leaves, saffron and 1 tablespoon Tikka Masala Paste pan. Cover the rice with boiling water and bring back to boil. Simmer for 8 minutes or until the rice is just tender but with a little bite. Drain and discard the whole spices.
   5th Grease the bottom of a baking dish (or casserole) with 1 tablespoon oil and add a level of aromatic rice. Sprinkle with coriander, mint, ginger, cashew nuts and raisins. Add sprinkle a layer of vegetable masala and then with a little coriander and mint. Repeat the layering until all is used Masala rice and vegetables. Finish with a pinch of coriander, mint, nuts, raisins and fried onions.
   6th In a preheated oven at 200 ° C/400 ° F / gas mark 6th In a bowl, mix the whole wheat flour and process, 1 teaspoon salt and some water into a dough. Roll into a sausage shape. Push it to the edge of the casserole. Put the lid on tightly and place over medium heat on the stove for two minutes (this allows the steam to start). Then bake in the oven, 20 minutes. are from the oven and let him five minutes before breaking the seal before serving.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.