Aromatic Vegan Vegetable Biryani with Toasted Cashews

Thoroughly rinse the brown basmati rice under cold water until the water runs clear. Place the rice in a pot with fresh cold water and cook according to the package instructions for about 20 minutes, or until it is nearly tender but still has a slight bite.

While the rice is simmering, heat the rapeseed oil in a large, deep frying pan or wok over medium heat. Add the finely chopped onion, cinnamon stick, red chilli, garlic, and ginger. Stir well to ensure everything is coated in oil, then scatter the cumin seeds over the top. Cover the pan and cook for 5 minutes until the aromatics are softened and fragrant.

Uncover the pan and stir in the chopped red pepper and aubergine cubes. Cook for 3-5 minutes, stirring frequently, until the vegetables begin to soften. Add the curry powder, followed by the canned tomatoes and vegan bouillon powder. Stir in the cauliflower florets, chopped coriander stems, and raisins. Cover again and simmer over medium-low heat for 10 minutes.

Drain the cooked rice and add it to the vegetable mixture, tossing gently to combine the layers. Cover and cook over low heat for an additional 8 minutes until both the rice and cauliflower are perfectly tender. Avoid adding extra liquid to keep the texture light rather than wet. Remove from the heat and let the dish stand, covered, for 5 minutes. Just before serving, gently fold through the toasted cashews and fresh coriander leaves.