Vegetable biryani recipe | safefood

Ingredients

• 60g / 2oz. of white basmati rice
• ¼ vegetable stock cube
• 1 teaspoon of curry powder
• 1 small onion, peeled and chopped
• 1 medium tomato, chopped
• 1 small sweet potato, peeled and cubed
• 50g / 2oz. cauliflower in florets
• 1 small tin of chickpeas (210g / 7½​oz.), drained
• 1 teaspoon of fresh coriander, chopped
• 1 teaspoon of flaked almonds