Vegetable Biryani With Green Beans & Toasted Almond Flakes

Start by boiling some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve.

Heat a little oil in a frying pan.

When hot, add the almond flakes and toast until browned.

When toasted, remove the almonds from the pan and place on a paper towel and set aside.

Finely slice the brown onion.

Chop the fresh coriander

Finely chop the garlic.

Peel and finely chop the ginger.

Cut the cauliflower into small florets.

Heat the butter in a saucepan over medium heat.

Add the onion, garlic, ginger, bay leaf, cardamom pods, and cinnamon stick. Cook until aromatic.

Add the turmeric and curry paste. Cook for about 30 seconds, or until aromatic.

Add the rice and raisins and immediately pour over the vegetable stock.

Mix the ingredients to ensure nothing is stuck to the bottom of the saucepan. Cover the saucepan and bring to a boil.

Once it is boiling, lower the heat and and simmer for 10-15 minutes until the rice is tender. Add more stock or water if becoming too dry.

Add the cauliflower and green beans.

Turn off the heat and leave for 5-10 minutes.

Remove the cinnamon stick.

Stir in half of the fresh coriander.

To serve, scatter over the rest of the coriander and toasted almond flakes.