Step 1

Start by preparing the cauliflower. Preheat the oven at 200ºC/390ºF. Place the cauliflower florets in a large bowl and add the oil, garam masala, salt and ground black pepper. Toss wel to coat the cauliflower in spices. Transfer the cauliflower to a large baking sheet and roast for 30 minutes, tossing halfway through.

Step 2

Meanwhile, make the biryani. Heat the oil in a large, deep pan that has a lid. Saute the onion, carrot and bell pepper for 4-5 minutes until slightly softened.

Step 3

Stir in the garlic and ginger and continue to cook for another minute until fragrant. Next, add the spices, stir well to combine and cook for a further minute, stirring occasionally.

Step 4

Add the rice, stock, chickpeas, and raisins and bring to a simmer. Lower the heat to low, place the lid on the pan and simmer for 20 minutes until the rice has soaked up the liquid.

Step 5

Uncover the biryani, fluff it up and add the roasted cauliflower, toasted cashews and fresh parsley or coriander. Serve with your favourite chutney and naan bread.