Heat oil in a saucepan over medium heat.
Add rice & stir to coat in oil. Cook for 2 mins, stirring occasionally until rice is translucent.
Reduce heat to low, add cardamom pods, saffron, cinnamon, bay leaves & water, stir to combine.
Cover with lid & simmer gently for 12-15 mins or until water has evaporated & rice is tender.
TIP: Rice will start to stick slightly to bottom of saucepan once cooked.
Heat a pan over medium heat, add a dash of water & vegetables. Cook until tender.
Combine rice & vegetables into a large serving bowl. Season with salt.
Serve rice with curry & garnish with parsley.