food
Layered Cauliflower Biryani
Layer upon layer of Cauliflower goodness
food
Layered Cauliflower Biryani
Layer upon layer of Cauliflower goodness
Supplies
Layered Cauliflower Biryani
- 600g cauliflower
- 1 tsp turmeric powder
- 3 tbsp Greek yoghurt
- Pinch of salt
- 4 tbsp vegetable oil
- 1 bay leaf
- 5 green cardamom pods
- 4 cloves
- 1 cinnamon stick, broken
- 2 medium onions finely sliced
- 6 cloves of garlic, pounded to a paste
- 2” peeled ginger pounded to a paste
- 1 tsp red chilli powder
- 1 tsp fennel seeds
- 1 tsp cumin
- 2 tbsp tomato puree
- Splash of water
- 2 tbsp melted butter
- Generous pinch of saffron infused in about 2 tbsp of warm water
- Coriander, to serve
- Red onion slices, to serve
Rice
- 500g basmati rice washed and drained
- 2 bay leaves
- 3 green cardamom pods
- 1L water or vegetable stock
- Salt to taste
Steps
Layered Cauliflower Biryani
- In a mixing bowl add the cauliflower, turmeric powder, Greek yoghurt and salt. Mix well making sure all the pieces are well coated. Set aside and leave to marinate.
- Heat the vegetable oil in a heavy based pan and add all the whole spices. Add the onions. Sauté the onions on a medium heat for 10 minutes until they soften and turn light brown. Add the garlic and ginger paste and fry, stirring well for a couple of minutes. Add the powdered spices and cook for a further two minutes.
- Add the cauliflower and stir well. Add the tomato puree and water and bring to a simmer. Cover the saucepan and cook for 20 minutes, or until the cauliflower is tender. Give it a stir halfway through. The sauce should reduce and coat the cauliflower pieces.
- Preheat the oven to 180C.
- Brush the base of a deep casserole with melted butter. Cover the base with a layer of rice followed by half of the cauliflower along with its sauce followed a drizzle of the saffron water. Follow with another layer of rice, the other half of the cauliflower and a drizzle of the saffron water. Finish off with a layer of rice and a drizzle of saffron water, the bay leaves and a few knobs of butter. Cover the dish with a tight fitting lid. Place the dish in the oven for 20-25 minutes. Once done fork the rice gently, garnish with coriander and serve warm with onion slices.
Rice
- Ten minutes before the cauliflower is ready, bring a large sauce pan with a litre of water to boil. Add the rice, bay leaf, cardamom pods and salt. Bring to a boil and cook the rice for 7-10 minutes until three quarters done (the rice should have a slight bite to it). Drain the rice and set aside.