Cheaters quick ‘biryani’

Peel and chop the onions into small pieces. Wash the cauliflower and cut into florets. Bring 400 ml water to the boil in a kettle. Wash the rice.

Prepare 385ml vegetable stock by mixing the vegetable stock cube with the boiled water. Wash the petit pois with some water so the peas no longer stick together in frozen clunks.

Heat up some oil in the pan and once hot, add the onion. Fry for approximately 5 minutes until the onion has softened.

Add the cauliflower, ground chili and curry spices, and salt. Mix well and fry with the onion for another 2 minutes.

Add in the rice and mix well with the cauliflower and onion. Add 4 tablespoons of the coconut yoghurt and mix in well.

Pour in the vegetable stock and bring to a boil. Add the petit pois on top of the biryani but do not stir.

Make sure the stock is boiling well – give it all a stir once it starts to boil and only if the stock is still bubbling, then add the petit pois. If the stock is not heated up enough, the frozen petit pois will bring down the temperature too much and the rice will not cook in time.

Cover the pan with a lid, bring the heat back to a simmer and let it cook for 15 minutes.

Check that most liquid has been soaked up by the rice and that the rice is tender. Fluff up the biryani with a fork.

Serve the biryani with some more coconut yoghurt as dressing, and optional flaked almonds and coriander.