Vegan biryani

Ingredients

• 240g brown basmati rice
• 1½ tbsp rapeseed oil
• 1 large onion (220g), finely chopped
• 1 cinnamon stick
• 1 red chilli, deseeded and finely chopped (optional)
• 3 large garlic cloves, finely chopped
• 20g fresh ginger, peeled and finely chopped
• 1½ tsp cumin seeds
• 1 large red pepper, deseeded and roughly chopped
• 1 large aubergine (320g), cut into cubes
• 2 tbsp curry powder
• 400g can chopped tomatoes
• 2 tsp vegan bouillon powder
• 320g small cauliflower florets
• 30g coriander, stems and leaves separated and chopped
• 40g flame raisins
• 50g unsalted cashew nuts, toasted

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