Green Biryani

Heat the oil in a large lidded saucepan and fry the onions with some salt for 20 mins, or until golden and crispy. Transfer to a plate, reserving the aromatic oil. Stir the garlic and curry powder into the pan and fry for 1 minute, then drain the rice, tip into the pan and toss well to toast the grains.
Add the vegetables and chickpeas along with 600ml of boiling water, then stir well, bring to the boil before reducing the heat, covering the pan and cooking on low for 10 mins. Remove from the heat and rest for 5 mins, then fluff with a fork and stir in the coriander and crispy onions before serving.

35 mins

4 serving

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