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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.
Step 3 Top biryani with coriander and almonds. Serve with yoghurt.

Vegetarian biryani

How to make Vegetarian biryani

Ingredients

Method