Vegetable biryani

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Cauliflower

  Raw

  100g

• Sweet potato

  Raw, unprepared

  100g

• Onions

  Sweet, raw

  1 onion or 331g

• Vegetable Stock

  Freshdirect

  100g

• Curry paste

  3 tbsp or 45g

• Chilli Dip

  Marks & Spencer

  100g

• Saffron

  Spices

  0.02 tbsp or 0.04g

• Mustard seed

  Spices, ground

  2 tsp or 4g

• Green beans

  Snap beans, raw

  100g

• Lemons

  Raw, without peel

  2 fruit, small or 116g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Cashew nuts

  Nuts, raw

  100g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

Directions

1. Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
2. While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
3. Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita for the non-vegans.