Weeknight Veg Biryani

• 150g basmati rice
• 1 carrot, diced
• 100g green beans
• 100g peas
• 1 onion, sliced
• 2 tsp biryani spice
• 1 tsp turmeric
• 2 tbsp olive oil
• Fresh mint

1. 1

   Parboil the basmati for 6 min, then drain.

2. 2

   Fry the sliced onion in oil until crisp and golden; set half aside for topping.

3. 3

   Add carrot, beans and peas to the pan with biryani spice and turmeric, cook 5 min.

4. 4

   Layer the rice over the veg, cover and steam on low for 10 min.

5. 5

   Fluff, fold through mint and top with the crispy onions.