Vegetarian biryani

SERVES 6 // Prep 15 mins // Cook 20 mins INGREDIENTS

1 tablespoon vegetable oil 1 brown onion, halved, thinly sliced 2 garlic cloves, sliced 1 cinnamon stick 6 cardamom pods, bruised 1 1/2 teaspoons ground cumin 1/4 teaspoon chilli powder 2 cups Basmati rice 3 cups Massel vegetable liquid stock 175g baby green beans, trimmed 1/4 medium (200g) cauliflower, cut into florets 100g button mushrooms, halved 1/2 cup fresh coriander leaves 2 tablespoons flaked almonds, toasted 1/4 cup low-fat yoghurt

METHOD Step 1

Heat oil in a large, heavy-based saucepan over medium heat. Cook onion and garlic for 3 to 5 minutes or until onion is soft. Add cinnamon, cardamom, cumin and chilli. Cook for 30 seconds or until fragrant.

Step 2

Add rice. Stir to coat. Add stock, beans, cauliflower and mushrooms. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 10 minutes or until rice is tender. Remove cinnamon stick. Top biryani with coriander and almonds. Serve with yoghurt.