Warm Vegan Biryani Salad

Heat 2 tbs oil in a large saucepan over medium heat. Add onion and season with salt, then cook, stirring occasionally, for 15 minutes or until golden. Add sugar, increase heat to medium-high and cook, stirring, for 5 minutes or until onion has caramelised. Transfer onion mixture to a bowl and cover to keep warm.

Heat 1 tbs of remaining oil in same pan over medium-high heat. Add garam masala and ginger, then cook, stirring, for 30 seconds or until fragrant. Add rice and stir to coat. Add stock and 1/4 cup water, stirring well to combine. Bring to the boil, then cover, reduce heat to low and cook for 15 minutes or until stock mixture is absorbed. Remove pan from heat. Stand, covered, for 5 minutes. Fluff rice with a fork to separate grains.

Meanwhile, whisk lime juice and remaining oil together in a small bowl. Add dressing and parsley to rice mixture, tossing to combine. Transfer mixture to a large bowl. Top with caramelised onion, cucumber, cashews and extra parsley. Season and serve with extra lime cheeks.