Method

1. Place the rice in a non-stick saucepan with the stock and curry powder, and add double the volume of boiling water.
2. Bring to the boil then cover, reduce the heat and simmer gently for 8-10 minutes.
3. Add all the prepared vegetables and the drained chickpeas to the rice and bring everything back to the boil, you may need to add a little more boiling water at this stage.
4. Bring your biryani back to the boil, cover, turn the heat right down and cook over a low heat for 6-8 minutes or until the rice is tender and the stock is absorbed.
5. Remove from the heat, cover and leave to stand for 10 minutes before serving garnished with fresh coriander and flaked almonds.