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Vegetable Biryani With Cauliflower Rice Recipe

Written on Wednesday, April 26, 2017 | 3:54:00 PM




Serves : servings 
Preparation time :10 minutes
Cook : 10 minutes

Ingredients : 
- 550 g (1 lb 2 oz) cauliflower florets
- 1 small onion, ends trimmed
- 1 large carrot, peeled, ends trimmed and halved widthways
- 1 courgette, ends trimmed and halved widthways
- 1 tablespoon sunflower oil
- 2 teaspoons black mustard seeds
- 5 cardamom pods, crushed
- 2 tablespoons gluten-free medium curry powder
- 1 cinnamon stick
- 6 curry leaves
- 2.5 cm (1 inch) piece fresh root ginger, peeled and finely grated
- 1 green chilli, deseeded and finely chopped
- 1 garlic clove, crushed
- 150 ml (¼ pint) hot gluten-free vegetable stock or water
- 2 tomatoes, chopped
- salt and freshly ground black pepper

To serve
- 2 tablespoons chopped fresh coriander
- 25 g (1 oz) toasted almonds

Preparation Method :
1) Place the cauliflower in a food processor and pulse until it resembles rice. Set aside.

2) Using a spiralizer fitted with a 3 mm (⅛ inch) spaghetti blade, spiralize the onion, keeping it separate. Change to a ribbon blade and spiralize the carrot and courgette. Roughly snip any long ribbons in half with scissors.

3) Heat the oil in a large frying pan or wok over a medium heat. Stir in the spices and curry leaves and cook for 1 minute or until the mustard seeds start to pop. Stir in the spiralized onion, the ginger, chilli, garlic and 2 tablespoons of the stock or water and cook for 3–4 minutes, until the onion has softened.

4) Add the cauliflower rice and stir to coat in the spices, then add the spiralized carrot and courgette and the tomatoes. Stir well, then pour in the remaining stock or water. Cook for 5 minutes or until the liquid has evaporated and the rice and vegetables are tender, stirring occasionally. Season to taste with salt and pepper.

5) Divide the biryani between 4 bowls and scatter with the coriander and almonds. Serve immediately.

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