Vegetarian Biryani Recipe

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 vegetable 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

Preparation

* 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.

* 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.