Vegetable biryani

Serves 4

INGREDIENTS

• 2 tablespoons vegetable oil
• 2 tablespoons medium curry powder
• 1 teaspoon bouillon powder
• 1 onion, peeled and diced
• 1 large carrot, peeled and diced
• 1 large potato, washed and cubed (no need to peel) 
• 100g frozen peas
• Half cauliflower, broken into small pieces
• 1 large can (400g) chickpeas, drained and rinsed (240g drained weight)
• 200g white rice
• 400ml water

METHOD

1. Heat the oil in a large pan and add the curry powder, bouillon powder and onion and cook for a few minutes until the onion softens.
2. Add the carrot, potato, peas, cauliflower, chickpeas and rice and stir for 1 minute.
3. Pour over the water and simmer gently with the lid on the pan for about 20 minutes until the rice is tender and the vegetables are all cooked.