CAULIFLOWER RICE BIRYANI

Cauliflower Rice Biryani image

Number Of Ingredients 21

1 cauliflower
2 tablespoons vegetable oil
10 cashew nuts, raw
1 bay leaf
1 cinnamon stick
5 cardamom pods
1 onion
50 grams green beans,trimmed
50 grams carrots, cut into batons
1/2 red pepper, deseeded, cut into strips
30 grams peas, fresh or frozen
1 teaspoon chill powder, or more to taste
1 garlic clove, chopped
1 slice root ginger, 1cm thick,finely sliced
1/2 teaspoon turmeric powder
1/2 teaspoon salt
40 grams tomato, chopped
1 handful coriander leaves
1 handful mint leaves
1 tablespoon Greek yogurt, optional, to serve
1 tablespoon cashew nuts, optional, to serve

Steps:

To begin, cut the cauliflower up into individual florets, then place the florets in a blender. Blitz until broken down into small, rice-sized pieces
Add the oil to a large pan and place over a medium heat. Once hot, add the cashew nuts, cardamom pods, cinnamon stick and bay leaves. Cook for 2-3 minutes, stirring until aromatic
Stir in the onions and cook for 10 minutes until nicely golden brown. Add the beans, carrots, pepper, peas, chilli, garlic, ginger, turmeric and salt, then place a lid on the pan and continue to cook for 20 minutes on a very gentle heat, stirring from time to time to prevent burning
After 20 minutes, stir in the cauliflower rice and tomatoes and cook for a further 5 minutes