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Roast Cauliflower Biryani

Roast Cauliflower Biryani

with Currants & Roasted Almonds

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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.

Tags:Naturally Gluten-FreeNot Suitable for CoeliacsLow Calorie
Allergens:Tree NutsMilk
Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 portion


½ unit

brown onion

1 unit


1 sachet

Bengal curry paste

1 packet

basmati rice

1 cube

vegetable stock

1 packet


1 packet

roasted almonds

(ContainsTree Nuts)

1 bunch


1 tub

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

1 unit

long red chilli

Not included in your delivery

olive oil

1.5 cup

warm water

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2230 kJ
Fat8.5 g
of which saturates2 g
Carbohydrate91.5 g
of which sugars23 g
Protein16.3 g
Sodium1160 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Baking Paper
Baking Tray
Medium Non-Stick Pan
Get Prepped
Get Prepped

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.

Roast the cauliflower
Roast the cauliflower

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.

Start the biryani
Start the biryani

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 rice & currants
Add the rice & currants

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!

Finish the biryani
Finish the biryani

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.

Serve up
Serve up

Divide the roast cauliflower biryani between bowls and top with Greek yoghurt. Garnish with the chilli (if using) and reserved coriander leaves.