Carrot Cauliflower Biryani
Biryani is the most ordered take-away dish in India. The flavourful rice is a wonderful combination with some fresh yoghurt and lime. In our simplified version we use cauliflower, which soaks up all the spices. It's important to use a pan with a lid so the cauliflower is steamed. This recipe is great for using the healthier brown rice.
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Ingredients
4 servings
240 g
4
1
150 g
200 g
Brown basmati rice
Carrots
Cauliflower
Peas
Cashews
250 ml
2 tea sp
1 TBL sp
1 tea sp
100 ml
1
1 clove
1
(Plant-based) yoghurt
Chilliflakes
Curry powder (garam masala)
Turmeric
Water
Red onion
Garlic
Lime
Fresh coriander
Variations
Roast cashews if you have the time and kitchen space.
Prep
10 min
- Grate carrots coarsely
- Cut onion in rings and mince garlic
- Cut cauliflower into small florets
Cook
25 min
Cook rice
~10 min
Sauté onion in the meantime
medium/high heat ~2 min, season with salt and pepper
Add cauliflower and garlic
medium/high heat ~2 min
Add chiliflakes, curry powder, turmeric and water
medium/high heat ~3 min
Add carrots and then put on lid
medium heat and let it 'steam' with the lid on ~7 min
check once in a while so the vegetables don't become too soft
Add peas, cashews and cooked rice
mix and keep on high heat so the rice at the bottom becomes a little crispy ~5 min
Serve with the yoghurt and coriander and squeeze some lime over the dish
This is a recipe from the seasonal calendar
