Roasted Cauliflower Biryani
with Carrots and Dried Currants and Crispy Chana Dal
Biryani or 'spiced rice' is an Indian mixed rice dish. Tadka Masala is a combination of dried onions, garlic, ginger and spices that makes this dish burst with flavour!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
Basmati Rice
285 g
Cauliflower, florets
170 g
Carrot, coins
56 g
Onion, chopped
10 g
Mint
10 g
Cilantro
1 tbsp
Mild Tadka Spice Mix
(Contains Mustard)
28 g
Crispy Chana Dal Mix
(Contains Soy)
28 g
Dried Currants
1 unit
Vegetable Broth Concentrate
100 g
Greek Yogurt
(Contains Milk)
Not included in your delivery
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 400°F (to roast the veggies). Start prepping when your oven comes up to temperature! In Step 1, cut any large cauliflower florets into smaller pieces before roasting.
Wash and dry all produce.* On a parchment-lined baking sheet, toss cauliflower, carrots and half the tadka masala with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 28-30 min. Meanwhile, roughly chop mint leaves and cilantro.
Heat a medium pot over medium-high heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Sprinkle over the remaining tadka masala. Cook until fragrant, 1 min.
Add the rice, broth concentrate(s) and 1 1/2 cups water (double for 4 ppl). to the pot. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min.
Meanwhile, in a small bowl, combine half the mint, half the cilantro and the yogurt. Season with salt and pepper.
Stir the carrots, cauliflower and currants into the rice. Season with salt and pepper. Divide the biryani between bowls. Sprinkle with the chana dal, the remaining mint and remaining cilantro. Dollop with the crema.
