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Ingredients
- 1 cauliflower
- 2 tbsp of vegetable oil
- 10 cashew nuts raw
- 1 bay leaf
- 1 cinnamon stick
- 5 cardamom pods
- 1 onion finely sliced
- 50 g of green beans trimmed
- 50 g of carrots cut into batons
- 1/2 red pepper deseeded and cut into strips
- 30 g of peas fresh or frozen
- 1 tsp chilli powder or more to taste
- 1 garlic clove chopped
- 1 slice of root ginger 1cm thick, finely sliced
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 40 g of tomatoes chopped
- 1 handful of coriander leaves chopped
- 1 handful of mint leaves chopped
To serve
- Greek yoghurt optional
- cashew nuts toasted, optional
Ingredients
To serve
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Instructions
- To begin, cut the cauliflower up into individual florets, then place the florets in a blender. Blitz until broken down into small, rice-sized pieces
- Add the oil to a large pan and place over a medium heat. Once hot, add the cashew nuts, cardamom pods, cinnamon stick and bay leaves. Cook for 2-3 minutes, stirring until aromatic
- Stir in the onions and cook for 10 minutes until nicely golden brown. Add the beans, carrots, pepper, peas, chilli, garlic, ginger, turmeric and salt, then place a lid on the pan and continue to cook for 20 minutes on a very gentle heat, stirring from time to time to prevent burning
- After 20 minutes, stir in the cauliflower rice and tomatoes and cook for a further 5 minutes
- Stir in the fresh herbs, stir well and remove the cinnamon stick and bay leaves. Taste the biryani, adjusting the seasoning and adding more herbs if needed, then place in a large serving dish. Serve with a dollop of Greek yoghurt and some toasted cashews
