Roasted Cauliflower Biryani
with Currants & Yoghurt
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 rich currants, fresh parsley and roasted cauliflower, this is curry as you’ve never experienced it before.
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
½
brown onion
1
carrot
2 tbs
Curry Paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 cube
vegetable stock
1 packet
currants
(May be present: Wheat, Gluten, Soy, Milk.)
1 packet
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 200oC/180oC fan-forced. To prepare the ingredients, cut the cauliflower into small florets. Finely slice the brown onion. Peel the carrot and cut into 5 mm thick discs. Rinse the Basmati rice well. Roughly chop the roasted almonds and parsley.
In a medium bowl, toss the cauliflower in one third of the olive oil and season with salt and pepper. Place on a lined 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 Basmati rice and cook, stirring to coat in the 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 the heat to medium-low. Simmer for 15 minutes or until the water is absorbed and the Basmati rice is tender. Add a little extra water if the liquid is absorbed before the Basmati rice is tender.
When the Basmati rice is tender, remove the lid and stir through the currants, roasted almonds, parsley and roasted cauliflower.
To serve, divide the biryani between bowls and top with a dollop of the Greek yoghurt.
