Roasted Cauliflower Biryani
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 portion
cauliflower
1
brown onion
1
carrot
2 tbs
Curry Paste
¾ cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 cube
vegetable stock
2 tbs
currants
(May be present: Wheat, Gluten, Soy, Milk.)
¼ cup
roasted almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
½ bunch
parsley
1 tub
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1.5 tbs
olive oil
1.5 cup
hot water
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the cauliflower into small florets. Finely slice the brown onion. Peel the carrot and cut it into 5 mm thick discs. Rinse the Jasmine rice well. Lastly, roughly chop the roasted almonds and parsley.
Toss the cauliflower in on third of the olive oil and season with salt and pepper. Place on the prepared oven tray and cook in the oven for 25-30 minutes or until tender and crispy on the edges.
Heat half of the remaining olive oil in a deep medium frying pan over a medium-high heat. Add the brown onion and carrot and cook, stirring, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until fragrant. Add the Jasmine rice and cook, stirring, to coat in paste. Combine the vegetable stock cube and hot water together in a small bowl or jug, then add to the pan and bring to the boil. Cover and reduce heat to medium-low. Simmer for 15 minutes or until the water is absorbed and rice is tender. Add a little extra water if the liquid is absorbed before the rice is tender.
When the rice is tender, remove the lid and stir through the currants, almonds, parsley and roasted cauliflower.
Divide biryani between bowls and serve with a dollop of Greek yoghurt.
