Food and Drink

Recipe for 2: Roast Cauliflower Biryani

The thought of Indian food alone just oozes warmth, and the smell of the curried spices gives just the right amount of kick to give you that cosy sensation. The flavours of this Biryani are just what you need to stay warm and satisfied on the cooler nights. Try this delicious Roast Cauliflower Biryani from HelloFresh



INGREDIENTS:
1 head cauliflower
1 carrot
154g basmati rice
22g currents
1 bunch coriander
½ brown onion
75g bengal curry paste
1 cube vegetable stock
30g roasted almonds
100g Greek yoghurt
Olive Oil
1.5 cups water

METHOD:
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 medium 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. SPICY! The curry paste is spicy so use a little less if you prefer your biryani mild.

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.

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

Another delicious meal idea for 2 from HelloFresh


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