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 coriander and roasted cauliflower, this rice dish packs flavour in every bite, with a dollop of creamy Greek yoghurt for a tangy contrast.
Bengal curry paste
roasted almonds(ContainsTree Nuts)
Greek yoghurt(ContainsMilkMay be presentGluten, Tree Nuts, Soya)
long red chilli
Preheat the oven to 220°C/200°C fan-forced. Chop the cauliflower into 2cm florets. Thinly slice the brown onion (see ingredients list). Thinly slice the carrot (unpeeled). TIP: Cut the veggies to the correct size so they cook in the allocated time.
Place the cauliflower on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast until tender and brown around the edges, 20-25 minutes.
While the cauliflower is roasting, heat a drizzle of olive oil in a large deep frying pan over a medium-high heat. Add the onion and carrot and cook, stirring, until the onion is soft, 5 minutes. Add the Bengal curry paste (see ingredients list) and cook, stirring, until fragrant, 1 minute.
Add the basmati rice and currants to the frying pan and stir to coat. Add the warm water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to dissolve the stock, then bring to the boil. Cover, reduce the heat to medium-low, and simmer until the water is absorbed and the rice is tender, 16-18 minutes. TIP: Add a little extra water if the liquid is absorbed before the rice is done!
While the biryani is cooking, roughly chop the coriander leaves (reserve some for garnish!) and roasted almonds. Thinly slice the long red chilli (if using). Once the rice is done, stir through the coriander, almonds and roast cauliflower. TIP: For the low-calorie option, use 1/2 the roasted almonds.
Divide the roast cauliflower biryani between bowls and top with Greek yoghurt. Garnish with the chilli (if using) and reserved coriander leaves.