Roast Cauliflower Biryani
with Currants, Almonds & Yoghurt
- Almond
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 sachet
Mumbai Spice Blend
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Roasted Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Currants
(May be present: Gluten, Soy, Wheat, Milk.)
1 packet
Coriander
1
Garlic
1 sachet
Vegetable Stock Pot
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Bengal Curry Paste
1
Brown Onion
1
Cauliflower
1
Long Chilli
1
Carrot
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Chop cauliflower into small florets. • Thickly slice carrot into half-moons. • Thinly slice brown onion (see ingredients). • Finely chop garlic.
• Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil, sprinkle with Mumbai spice blend and season with salt and pepper. • Toss to coat. Roast until tender and brown around the edges, 20-25 minutes.
• Meanwhile, heat a drizzle of olive oil in a large saucepan over medium-high heat. • Cook onion, stirring, until slightly softened, 4-5 minutes. • Add another drizzle of olive oil, Bengal curry paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute.
• Add basmati rice and currants, stirring to coat. • Add the water and vegetable stock pot, then bring to the boil. • Cover 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!
• Meanwhile, roughly chop roasted almonds. Roughly chop coriander. • When rice is done, stir through roasted veggies and almonds.
• Thinly slice long chilli (if using). • Divide roast cauliflower biryani between bowls. Top with a dollop of Greek-style yoghurt. • Sprinkle with chilli and coriander to serve. Enjoy!
