Wednesday, 1 February 2017

Cauliflower Biryani

This is a recipe that I made and absolutely loved... until I lost it. I've been searching for it for years (I kid you not!) and have FINALLY found it again! I am so excited to finally be able to make it again and I'm putting it here... just in case.

It's SO quick to make and could scarcely be easier. It's also lovely with a few slices of leftover roast lamb (when I am able to rescue it from my daughter!) put in towards the end of cooking, to warm through. 

  1. 25g butter
  2. 1 onion , halved and thinly sliced
  3. 1 tsp ground coriander
  4. 1 tsp ground cumin
  5. 1 tsp turmeric
  6. 1 small head of cauliflower , broken into florets
  7. 75g basmati rice
  8. 150ml vegetable stock
  1. Heat the butter in a shallow pan with a lid. Cook the onion in the butter until completely softened. Stir in the spices and cook for 2 minutes. Add the cauliflower and toss and cook in the butter and spices for a minute.
  2. Stir in the rice then add the stock. Bring to a simmer, put on a lid then cook for 10-15 minutes until all the stock is absorbed and the rice is cooked (you might need to add a splash more stock or water).


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