Vegan Biryani

Steps

1. Finely chop 1 large onion.
2. Deseed and finely chop 1 red chilli (optional).
3. Finely chop 3 large garlic cloves.
4. Peel and finely chopped 20g fresh ginger.
5. Deseed and roughly chop 1 large red pepper.
6. Cut 1 large aubergine into cubes.
7. Separate and chop the stems and leaves of 30g coriander.
8. Rinse 240g brown basmati rice until the water runs clear, then cook in a pan of fresh cold water following pack instructions for about 20 mins, or until almost tender.
9. Meanwhile, heat 1 ½ tbsp rapeseed oil in a large deep frying pan over a medium heat and stir in the onion, 1 cinnamon stick, chilli, garlic and ginger so they're coated in the oil. Scatter over the 1 ½ tsp cumin seeds, cover and cook for 5 mins.
10. Stir well, then add the pepper and aubergine, and cook, stirring for 3-5 mins, until the veg is starting to soften. Stir in the 2 tbsp curry powder, then 400g can chopped tomatoes and 2 tsp vegan bouillon powder. Tip in the 320g small cauliflower florets, coriander stems and flame 40g raisins, then cover and simmer for 10 mins over a medium-low heat.
11. Drain the rice, then tip it into the veg mixture and gently toss to combine. Cover and cook over a low heat for 8 mins until the rice and cauliflower are tender. Try not to add extra liquid, as you don't want the end result to be wet. Remove from the heat and leave to stand for 5 mins, then gently toss through 50g unsalted cashew nuts, toasted and coriander leaves. Will keep chilled for two days. Leave to cool completely first. Reheat portions in the microwave until piping hot before serving.