1

Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the potatoes on a lined baking tray, mist with cooking spray and bake for 20 minutes.

2

Meanwhile, to make the rice, bring a pan of water to a boil. Drain and rinse the rice and add to the pan with the cinnamon sticks, cardamom, bay leaves, cumin seeds and 1 tsp salt. Parboil for 8 minutes, then drain and set aside, discarding the spices. Add some of the coriander.

3

Mist a large nonstick pan with cooking spray and fry the onions over a low heat for 5 minutes, or until soft. If they start to stick, add a splash of water to the pan. Add the garlic, ginger, chilli, frozen vegetables, ground cumin, ground ginger and ground coriander with a pinch of salt. Cook for 3-4 minutes, then remove from the heat and set aside.

4

To assemble the biryani, layer some of the rice in the bottom of a casserole dish, then layer the vegetables. Add half the potatoes and baby corn. Sprinkle some fresh chopped coriander. Repeat this, until you have a layer of rice on the top. Top with fresh coriander and mint, then cover with foil and cook for 30-40 minutes.