Tag Archives: biryani

Recipe of the Week – 22nd May 2017 – Cauliflower and Cashew Biryani


I have always felt that the cauliflower is one of the most maligned and neglected vegetables, yet it is very versatile. It’s proper use in a number of dishes is a long way away from the over-boiled mush that some people may remember from their childhood. This recipe really highlights it’s subtle flavours whilst adding great texture, and it’s very filling!

Serves 4 to 6

Ingredients 

300g basmati rice, rinsed and drained

1 medium cauliflower cut into small florets

2 tbs sunflower oil

1 onion, sliced

3 garlic cloves, crushed

25g root ginger, grated

1 green chilli, deseeded and finely chopped

1 tsp cumin seeds

1 tsp ground turmeric

600ml hot vegetable stock from bouillon

1 x 200g bag young-leaf spinach

50g cashews, toasted and chopped

3 tbs coriander leaves, roughly chopped

3 free range eggs

Salt and pepper

Mango chutney, to serve

Method

1. Place the cauliflower florets in a large pan of boiling water and simmer for 2 minutes only. Drain and set aside.

2. Heat the oil in a large saucepan then fry the onion, covered, over a medium heat for 5 minutes. Add the garlic, ginger, chilli, cashews and spices and stir-fry for 2-3 minutes, then add the rice and stir. Add the cauliflower and pour over the hot stock. Bring to the boil, cover and cook over a low heat for 10 minutes until the rice and cauliflower are tender. 

3. Add half the spinach to the pan, remove from the heat, cover and set aside for 2-3 minutes until the spinach has wilted.

4. Meanwhile, beat the eggs with 1 tbs water, season and fry in a small saucepan with 1 tbs sunflower oil until set as a thin omelette. Set aside.

5. Season, add the remaining spinach and coriander and top with a slice of the omelette. Serve immediately with mango chutney.

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