Veggie Biryani

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Step 1

Heat oil and butter in a large, find based deep frying pan with a add the onion, garlic, ginger, cinnamon and bay leaf, then cover partially with the lid and cook gently for 10min. Uncover, add curry paste and cook, stirring, for 2-3min. Ada rice and lemon zest only, stir to coat in the spice paste.

Step 2

Pour over hot stock and stir once. Cover with a lid and simmer over a very low heat for 10min. Add green beans and cauliflower, cover and cook for a further 5min - all the stock should have been absorbed and the rice should be tender. Remove the lid, stir through peas and cook for a further min. Remove from heat, cover and set aside for 1min.

Step 3

Stir through coriander and lemon juice. Season to taste. Scatter with toasted almonds to serve.