Fragrant and spicy, this Vegan Biryani recipe can be cooked in half an hour!

Makes: Enough for 4 people as a main, or 6 with side dishes
Recipe cost: £5.29
Preparation time: 15min
Cooking time: 30min

How to make Vegan Biryani:

1. Rinse the rice and soak in cold water for 20min.
2. Meanwhile, heat coconut oil in a large pot over medium heat until it melts. Add the bay leaf, cloves and cardamom and fry for around 30sec, until fragrant.
3. Add onion and fry, stirring often, until they start to caramelise slightly.
4. Add ginger and garlic and continue frying for around 30sec until the raw smell dissipates. Add curry powder and stir for 30sec to toast (don’t let the curry powder burn).
5. Add the tomato and coriander. Reduce heat and cook for another minute or two until the tomato begins to break down.
6. Add the carrot and apple. Cook, stirring occasionally, for 5min until the carrots and apple begin to soften.
7. Drain the rice and add to the pot, along with the lemon juice, peas and sweetcorn. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover bring to a boil.
8. Reduce the heat to low and simmer for 20min. Turn off the heat and leave the pan to stand for 15min before removing the lid. Fluff up the rice and serve.

More curry recipes:

• Yellow Thai Prawn Curry
• Jamie Oliver’s Quick Veggie Curry
• Chicken Cashew Curry
• Chicken Tikka Masala
• Adrian Martin’s Lamb Shank Rogan Josh