1 onion, thinly sliced
2 garlic cloves, crushed
1 tsp cinnamon
1 tsp ground cardamom
1.5 tsp ground cumin
1 tsp chilli powder
370 g basmati rice
750 ml hot vegetable stock
175 g green beans, trimmed
200 g cauliflower, cut into florets
100 g mushrooms, sliced
1 handf fresh coriander leaves, chopped
2 tbsp flaked almonds, toasted
1 Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onion and garlic and cook for 4-5 minutes until the onion has softened.
2 Add the cinnamon, cardamom, cumin
and chilli powder and cook for 30 seconds
until the spices are fragrant.
3 Add the rice and stir to coat. Stir in the stock, beans, cauliflower and mushrooms.
4 Bring to the boil, then reduce the heat to medium-low and cover with a lid. Simmer for 10-12 minutes until all of the liquid has been absorbed. Remove from the heat and leave to stand, uncovered, for 10 minutes until the rice is tender. Top with coriander and flaked almonds to serve.