Budget beans pulao

Heat the oil in a large saucepan over a medium heat. Add the cumin seeds and cook for a few seconds until they smell fragrant.

Add the sliced onion and cook for about 5 minutes, stirring regularly, until softened and lightly golden at the edges.

Stir in the drained mixed beans and cook for 2 minutes to heat them through.

Add the chilli flakes, ground cumin and salt. Stir for a few seconds so the beans are coated in the spices.

Tip in the rice, then pour over the boiling water. Stir once, bring back to the boil, then cover with a lid or tightly fitted foil.

Reduce the heat to low and cook for about 15 minutes, stirring occasionally, until the rice is tender. After 10 minutes, stir in the chopped herbs. Add a splash more water if the pan looks dry before the rice is cooked.

Fluff the rice gently with a fork, spoon into bowls and finish with the reserved herb sprigs.