Roast Cauliflower Biryani
with Currants, Almonds & Yoghurt- Almond
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
Curry on rice is all well and good, but when the rice itself is cooked with the curry paste? Now that’s magical. Studded with sweet currants, fresh herbs and roasted cauliflower, this Indian-inspired dish delivers flavour with every bite. *This recipe is under 650kcal per serving.*
Ingredients
1 portion
cauliflower
1
carrot
½
onion
1 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
currants
(May be present: Wheat, Gluten, Soy, Milk.)
1 packet
vegetable stock pot
1 bag
herbs
1 packet
roasted almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
½
fresh chilli
1 sachet
Mumbai spice blend
½ packet
Bengal curry paste
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1.5 cup
warm water
Utensils
Cooking Steps
Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower into small florets. Thickly slice carrot into half-moons. Thinly slice 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 deep frying pan or large saucepan over medium-high heat. Cook onion, stirring, until soft, 4-5 minutes. Add another drizzle of olive oil, the Bengal curry paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute.
Add basmati rice and currants, stirring to coat. Add the warm water (1 1/2 cups for 2 people / 3 cups for 4 people) and vegetable stock pot, then bring to the boil. Cover and reduce heat to medium-low. Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While biryani is cooking, roughly chop herbs and roasted almonds. When rice is done, stir through almonds, roasted veggies and 1/2 the herbs.
Thinly slice fresh chilli (if using). Divide roast cauliflower biryani between bowls. Top with a dollop of Greek-style yoghurt. Sprinkle with chilli and remaining herbs to serve.
