Cauliflower Biriyani with Sweet Carrot Relish
Emily Davenport
4 servings
10 minutes
405
British, Asian
Curry, Mains
A wonderful Cauliflower Biriyani with Sweet Carrot Relish taken from A Zest For Life Cookbook.
Ingredients
- Sunflower oil 1 tbsp
- Onion 1, peeled and thinly sliced
- Mild curry powder 1 tbsp
- Cardamom pods 6, split
- Bay leaves 2
- Basmati rice 175g (6oz), rinsed
- Red lentils 50g (2oz), rinsed
- Vegetable stock 600ml (1 pint)
- Salt 1 tsp
- Cauliflower 1, cut into large florets
- Fresh coriander small bunch, roughly chopped
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- Carrot 1 large, peeled and grated
- Sultanas 50g (2oz)
- Roast cashew nuts 50g (2oz), crushed
- White wine vinegar 4 tsp
- Clear honey 1 tbsp (omit if vegan)
- Black onion seeds 1 tsp (optional)
Directions
Heat the oil in a large saucepan and gently fry the onion, stirring, for about 5 minutes until softened but not browned.
Add the curry powder, cardamom pods, bay leaves, rice and lentils and cook, stirring, for a further minute.
Add the stock and salt and bring to the boil.
Add the cauliflower, cover and simmer gently for about 15 minutes, stirring occasionally, until the rice and cauliflower are just tender. Remove from the heat, cover and leave for 5 minutes. Discard the bay leaves and cardamom pods.
Meanwhile, make the relish. Place the carrot in a bowl and stir in the sultanas and cashew nuts then stir in the vinegar, honey and onion seeds, if using. Cover and chill until ready to serve.
To serve, pile the cauliflower rice onto warm serving plates, sprinkle with coriander and serve with the carrot relish.