Vegetable Biryani

Vegetable Biryani 

• 1 cauliflower, chopped into large chunks
  
• 1/2 butternut squash, chopped into large chunks 
• 1 large onion, sliced
• 2 tbsp coconut oil, melted 
• 4 cloves of garlic, grated 
• 2 tbsp garum masala (equal amounts of cinnamon,
  cumin, turmeric, black pepper, ground coriander)
• 1 large tomato 
• 150g brown basmati rice, rinsed 
• 360ml vegetable stock 
• A large handful of trimmed green beans 
• A handful of sultanas 
• Toasted almonds, chopped 
• Fresh coriander, chopped 

Preheat your oven to 180°/356°/gas 4

Add the cauliflower and squash to a baking tray, drizzle with coconut oil, season with salt, pepper. Oven roast for 30-40mins

Heat a large pan with the rest of the coconut oil and once hot, add the onion with a large pinch of salt. Cook for 10-15mins or until caramelised and sticky, then add the garlic, spices and tomatoes and cook for a couple more minutes or until it smells fragrant 

Add the rice and stir to coat the grains in spice and oil. Add the vegetable stock, sultanas, green beans and a lid and cook for 15 minutes or until the rice is cooked and the stock absorbed

Gently stir the roast cauliflower and squash through the rice and serve with the toasted almonds, fresh chopped coriander