One-Pan Mumbai Halloumi & Veggie Biryani

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook halloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a plate and cover to keep warm. 

• Wipe out frying pan, then return saucepan to medium-high heat with a drizzle of olive oil.
• Cook carrot, onion and courgette until tender, 5-6 minutes.
• Add Bengal curry paste and cook until fragrant, 1 minute. 

• To the pan, stir in currants, basmati rice, the water, brown sugar and vegetable stock powder, then bring to the boil. 
• Cover with a lid (or foil) and reduce heat to 
medium-low. Cook for 12 minutes, then remove pan from heat.
• Keep covered until rice is tender and the water is absorbed, 15 minutes. 

TIP: The rice will finish cooking in its own steam, so 
don’t peek! 

• Once rice has finished cooking, stir through cooked halloumi, until combined. Season to taste.