Mixed vegetable and almond biryani recipe
 This gently spiced biryani costs just £1 per portion. It makes use of that packet of chopped mixed veg languishing at the bottom of your freezer. Enjoy it by itself with a dollop of yogurt and mango chutney, or as part of a feast – it's particularly delicious with aloo gosht. Each serving provides 429 kcal, 10.5g protein, 70g carbohydrate (of which 5.5g sugars), 11.5g fat (of which 1g saturates), 2g fibre and 2.9g salt. 1 tbsp vegetable oil1 large onion, thinly sliced1 tsp sea salt2 large garlic cloves, finely chopped1 tsp ground cumin1 tbsp ground coriander1 tbsp garam masala3 green cardamom pods, lightly crushed1 vegetable stock cube300g/10½oz mixed frozen chopped vegetables300g/10½oz basmati rice50g/1¾oz flaked almondslarge handful fresh coriander, chopped½ lemon, juice only 1 tbsp vegetable oil 1 large onion, thinly sliced 1 tsp sea salt 2 large garlic cloves, finely chopped 1 tsp ground cumin 1 tbsp ground coriander 1 tbsp garam masala 3 green cardamom pods, lightly crushed 1 vegetable stock cube 300g/10½oz mixed frozen chopped vegetables 300g/10½oz basmati rice 50g/1¾oz flaked almonds large handful fresh coriander, chopped ½ lemon, juice only Method Heat the oil over a medium heat in a large, heavy bottomed, lidded saucepan. Fry the onions with the salt for 10 minutes, or until soft and just starting to brown. Add the garlic and fry for 1 minute, until aromatic. Add the cumin, ground coriander, garam masala and cardamom pods. Fry again for another minute and crumble in the stock cube.Add the vegetables and rice, and stir until everything is well coated in the onion spice mixture.Add 600ml/1 pint of water and turn up the heat to bring the rice to the boil. Put on the lid and reduce the heat as low as it will go, then allow to steam for 15 minutes. Remove the pan from the heat, and allow the rice to rest, lid on, for a further 10 minutes.Meanwhile, toast the almonds over a medium heat in a small frying pan until golden.Remove the lid from the rice, and pick out the cardamom husks that should have worked their way to the top. Fluff up the rice with a fork, and stir in the flaked almonds, chopped coriander and the lemon juice before serving. Heat the oil over a medium heat in a large, heavy bottomed, lidded saucepan. Fry the onions with the salt for 10 minutes, or until soft and just starting to brown. Heat the oil over a medium heat in a large, heavy bottomed, lidded saucepan. Fry the onions with the salt for 10 minutes, or until soft and just starting to brown. Add the garlic and fry for 1 minute, until aromatic. Add the cumin, ground coriander, garam masala and cardamom pods. Fry again for another minute and crumble in the stock cube. Add the garlic and fry for 1 minute, until aromatic. Add the cumin, ground coriander, garam masala and cardamom pods. Fry again for another minute and crumble in the stock cube. Add the vegetables and rice, and stir until everything is well coated in the onion spice mixture. Add the vegetables and rice, and stir until everything is well coated in the onion spice mixture. Add 600ml/1 pint of water and turn up the heat to bring the rice to the boil. Put on the lid and reduce the heat as low as it will go, then allow to steam for 15 minutes. Add 600ml/1 pint of water and turn up the heat to bring the rice to the boil. Put on the lid and reduce the heat as low as it will go, then allow to steam for 15 minutes. Remove the pan from the heat, and allow the rice to rest, lid on, for a further 10 minutes. Remove the pan from the heat, and allow the rice to rest, lid on, for a further 10 minutes. Meanwhile, toast the almonds over a medium heat in a small frying pan until golden. Meanwhile, toast the almonds over a medium heat in a small frying pan until golden. Remove the lid from the rice, and pick out the cardamom husks that should have worked their way to the top. Fluff up the rice with a fork, and stir in the flaked almonds, chopped coriander and the lemon juice before serving. Remove the lid from the rice, and pick out the cardamom husks that should have worked their way to the top. Fluff up the rice with a fork, and stir in the flaked almonds, chopped coriander and the lemon juice before serving. Recipe tips Making the perfect biryani is dependent on a number of factors, especially how much control you have over your heat source (if you are cooking on a gas or electric hob, for example), how heavy the bottom of your pan is and how tight a fit the lid is. If your biryani is slightly undercooked, return it to the heat with a splash more water until it is all absorbed. If it is slightly sticky, reduce the quantity of water by 25ml/1fl oz next time you make it.