Vegetable biryani

88 g of basmati rice, uncooked weight
1 tsp of reduced salt vegetable stock powder
1 tsp of curry powder
1 onion
75 g of cauliflower
2 tomatoes
1/2 courgette
1/2 tbs of chopped fresh coriander
1/2 tbs of chopped fresh mint
2 tbs of low fat natural yoghurt
1 serving of cucumber 100g or 4ozs
25 g of toasted almonds
1. Prepare your stock by dissolving the powder in 250mls of boiling water.
2. Place the rice in a non-stick saucepan with the stock and the curry powder and bring to the boil. Cover, reduce the heat and simmer gently for 8-10 minutes.
3. Add the onion, cauliflower, tomatoes and courgette. Bring back to the boil, cover and cook over a low heat for 6-8 minutes or until the rice is tender and the stock is absorbed. Remove from the heat, cover and leave to stand for 10 minutes.
4. Prepare the yogurt and cucumber salad by slicing the cucumber into thin strips and mix into the yogurt.
5. Stir in the chopped herbs and serve immediately topped with the toasted almonds and accompanied with the yogurt and cucumber salad