Baked Mumbai Plant-Based Mince Biryani

• Meanwhile, cut baby broccoli into thirds (see ingredients). Cut carrot into bite-sized chunks. • Place carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • When the carrot has 2 minutes remaining, add flaked almonds to one side of the oven tray and toast until golden.

• Add basmati rice, Mumbai spice blend, mild North Indian spice blend, beef-style stock powder and the boiling water to the baking dish. Stir to combine. • Cover tightly with foil, then bake until rice is cooked and liquid is absorbed, 25-30 minutes. • Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. • When the biryani is done, add roasted carrot, baby broccoli and baby spinach leaves to the baking dish. Stir to combine and season with salt and pepper.