Fragrant One-Pan Veggie Biryani

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion, garlic and ginger and cook for 5 minutes, or until softened.

While the onion and garlic are cooking, roughly chop the cauliflower (florets and stalks) into 2 cm pieces. Add another drizzle of olive oil, the sliced mushrooms and the cauliflower to the pan with the onion. Cook for 3 minutes, or until the mushrooms have browned. Add the mild North Indian spice blend (use suggested amount) and the salt (use suggested amount) and cook for 1 minute, or until fragrant.

Add the basmati rice to the pan and stir to coat in the spice. Add the water (check the ingredients list for the amount) and crumble in the vegetable stock cube. Bring to the boil, then cover with a lid and reduce the heat to low. Simmer for 17-18 minutes, or until the rice is soft and the liquid has been absorbed. TIP: Refrain from lifting the lid too often! This allows the steam to escape and stops the rice from cooking. Season to taste with a pinch of salt and pepper.

While the rice is simmering, roughly chop the coriander leaves. Once the biryani is cooked, stir through the baby spinach leaves until just wilted.