Baked vegetable biryani

Ingredients

Instructions

1. Preheat the oven to 200°C/gas 7. Put the cauliflower, sweet potatoes and onion in a large non-stick roasting tin. Spray with low-calorie cooking spray, season and bake for
   15 minutes until starting to brown.
2. Meanwhile, stir together the stock, curry powder, chillies, saffron, cumin and mustard seeds, cinnamon stick, cardamom pods and cloves.
3. Mix the rice and green beans into the baked vegetables then pour over the stick mixture. Reduce the oven to 170°C/gas 5. Cover tightly with tin foil and bake for
   30 minutes, or until the rice is tender and the liquid has been absorbed. Discard the cinnamon stick.
4. For the raita, mix the yogurt and cucumber together in a small bowl, then top with the paprika and reserved cucumber. Stir the lemon juice into the biryani, then scatter over the chopped herbs and serve with the cucumber raita.