Boil a kettle. Dissolve the stock cube in a jug of 200ml boiling water.
Cut the aubergine into 2cm pieces. Finely slice the red pepper and trim the sugar snap peas. Remove the cardamom seeds from the pods, lightly bruise the seeds with a rolling pin (or in a pestle and mortar) and discard the green shells.
In a large pan, heat 1 tbsp oil on a medium heat and add the cardamom seeds, curry leaves and curry powder for 1 min.
Then add the aubergine and and cook for 5 mins, then add the red pepper and sugar snap peas and cook for a further 3 mins.
Drain the chickpeas. Add the chickpeas, cauli rice and vegetable stock to the pan and cook for a further 10 mins or until the liquid has been absorbed. Season with black pepper.
Meanwhile, heat a small frying pan on a medium-high heat and dry fry the cashew nuts for 3–5 mins until toasted.
Serve the vegetable biryani in two warm bowls and top with the toasted cashew nuts.
Cashew nuts are a great source of healthy fats and packed full of minerals that contribute to bone health and healthy skin.