Cauliflower ‘Biryani’ with Cheat’s Raita
By OcadoLife
Published on 04 November 2022
This budget-friendly Cauliflower ‘Biryani’ with Cheat’s Raita is a great veggie fakeaway for Friday night. Food stylist and writer Rosie Reynolds’ recipe uses mint sauce for the raita to save you time and effort, plus soaking the basmati rice first speeds up the cooking time. And Rosie swears by ready-made crispy fried onions to add instant taste and texture.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 400 g of basmati rice
- 300 g of ocado own range frozen diced white onions, defrosted
- 1 green chilli, chopped
- 1 cinnamon stick
- 8 cardamom pods, lightly roasted
- 400 g of ocado own range cauliflower florets
- 1.5 tbsp of mild curry powder
- 800 ml of hot vegetable stock (gluten free if required)
- 30 g of coriander, roughly chopped
- 50 g of crispy fried onions
- 0.5 small cucumber, grated
- 2 tbsp of mint sauce
- 200 g of natural yoghurt
- 25 g of flaked almonds, toasted
- 1 jar of mango chutney, to serve
- 2 tbsp of olive oil, plus an extra splash
- 1 tbsp of ginger paste
- 1 tbsp of garlic paste
Method
Step 1
Put the rice in a bowl and cover with warm water; soak for 15 mins, then drain.Step 2
Meanwhile, heat the oil in a large shallow casserole with a tight lid. Fry the onions over a medium heat for 10 mins.Step 3
Add a splash more oil to the pan, then add the chilli, cinnamon, cardamom, and ginger and garlic paste. Fry for 1-2 mins until fragrant, then add the cauliflower and curry powder. Season and mix well.Step 4
Tip in the drained rice, then add the hot stock, half the coriander and half the crispy onions; stir. Bring to the boil then cook, uncovered, for 8 mins. Turn off the heat, cover the pan with foil and put on the lid. Leave to stand for 10 mins.Step 5
To make the raita, mix the cucumber, mint sauce and yoghurt in a small bowl. Season with salt and set aside.Step 6
Uncover the rice and fluff up with a fork. Season if needed, then scatter over the remaining coriander, crispy fried onions and toasted flaked almonds. Serve with the raita and mango chutney. Leftovers will keep, covered, in the fridge for 1 day; reheat until piping hot.