HF: Roasted Cauliflower Biryani

Updated at: Thu, 17 Aug 2023 10:03:21 GMT

Step 1

Preheat the oven to 220°C/200°C fan-forced.

Step 2

Cut the cauliflower into small florets.

Step 3

Thinly slice the brown onion (see ingredients).

Step 4

Thinly slice the carrot.

Step 5

Finely chop the garlic.

Step 6

Place the cauliflower on a lined oven tray.

Step 7

Drizzle with olive oil and season with salt and pepper.

Step 8

Toss to coat.

Step 9

Roast until tender and brown around the edges, 20-25 minutes.

Step 10

Start the biryani SPICY! The curry paste is spicy, so use a little less if you prefer your curry mild.

Step 11

While the cauliflower is roasting, heat a drizzle of olive oil in a large frying pan over a medium-high heat.

Step 12

Cook the onion and carrot, stirring, until softened, 5 minutes.

Step 13

Add another drizzle of olive oil, the Bengal curry paste, garlic, Mumbai spice blend and a pinch of chilli flakes (if using) and cook, stirring, until fragrant, 1 minute.

Step 14

Add the basmati rice and currants to the frying pan and stir to coat.

Step 15

Add the warm water and vegetable stock powder, stir to dissolve, then bring to the boil.

Step 16

Cover with a lid and reduce the heat to medium-low.

Step 17

Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

Step 18

While the biryani is cooking, roughly chop the coriander (reserve some for garnish!) and roasted almonds.

Step 19

When the rice is done, gently stir through the coriander, almonds and roasted cauliflower.

Step 20

Divide the roasted cauliflower biryani between bowls and top with the Greek-style yoghurt.

Step 21

Sprinkle with the reserved coriander.

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