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Cauliflower Biriyani with Sweet Carrot Relish

Cauliflower Biriyani with Sweet Carrot Relish

A wonderful Cauliflower Biriyani with Sweet Carrot Relish taken from A Zest For Life Cookbook.






Cauliflower Biriyani with Sweet Carrot Relish

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

FOR THE CARROT RELISH

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)

Instructions

1

Heat the oil in a large saucepan and gently fry the onion, stirring, for about 5 minutes until softened but not browned.

2

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.

3

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.

4

To serve, pile the cauliflower rice onto warm serving plates, sprinkle with coriander and serve with the carrot relish.

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