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Vegetable Biriyani

• 300g white basmati rice
• 2 tablespoons vegetable oil
• 1 large onion, halved then finely sliced
• 3 cloves garlic, finely chopped
• 60g of ginger, peeled finely chopped
• 12 button mushrooms, sliced
• 1 inch of cinnamon stick
• ½ tsp of fennel seeds
• ½ tsp cumin seeds
• 1 tbsp hot curry powder
• Small head of broccoli broken into florets
• Handful of frozen peas
• 1 courgette, diced

1. Wash the basmati carefully in a bowl under cold running water and then drain it thoroughly.
2. Heat a good sturdy pot on the stove and add the vegetable oil.
3. Chuck in the onion, garlic, ginger and mushrooms and allow to sizzle for two minutes stirring occasionally.
4. Now add the cinnamon, fennel seeds and cumin seeds to the pot and let sizzle for a further minute or so.
5. Tip in the rice and the curry powder and VERY gently mix the ingredients together.
6. Add cold water by filling a measuring jug and gently pouring it in to the pot until it just covers the rice. At this point put your index finger into the pot with the tip touching the rice and pour in more water until it reaches the first joint of your finger!
7. Add the broccoli, peas and courgette and salt and bring the pot to a simmer.
8. Cover the pot with foil and a lid and boil for exactly five minutes.
9. Switch off the heat and leave to rest for a further 20 minutes, without lifting the lid!