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Biryani Boost – – coconut oil, large onion, finely sliced, garlic- crushed, grated ginger, black mustard seeds, cardamom pods, cinnamon, rd chili pepper, finely sliced, madras curry paste, each, fresh cauliflower, carrot, green beans and potatoes (cut into chunks), whole button mushrooms, vegetable stock, frozen peas, juice of 2 lemons, saffron threads (or 1 tsp turmeric powder), basmati rice, washed, salt to taste, chopped coriander, to serve, unslated roasted cashew nuts or raisins, Preheat oven to 180°C.

; Heat the oil in a pan and add the onion and cook over a medium heat for around 5 minutes until the onions are softened.

; Add the garlic, ginger, cardamom and cinnamon, mustard seeds and chili and continue to cook, stirring, until the mustard seeds begin to pop.

; Stir in the curry paste, add the mixed veggies and mushrooms. Give everything a good stir.

; Pour in the stock and bring to the boil then reduce the heat and simmer for 10 minutes, until the veggies are nearly soft.

; Stir in the peas, lemon juice, saffron (or turmeric) and rice and season with salt to taste.

; Transfer to an oven pot, cover with a tightly fitting lid, and bake for 30 minutes, until the rice is tender and the stock is absorbed.

; Serve sprinkled with coriander, cashews or raisins.; –