Roast Cauliflower & Cashew Biryani

Cooking time
Serves4 people
Vegans

This classic Indian one-pot soaks rice in a fragrant stock that’s packed with spices and cooks it with chunks of roast cauliflower.

3 ratings
layout 3 comments

Ingredients

  • 300g white basmati rice
  • 2 tbsp olive oil
  • 1 cauliflower
  • 2 leeks
  • Sea salt and freshly ground pepper
  • A large thumb of ginger
  • 1-2 chillies
  • 1 vegetable stock cube
  • 1 bay leaf
  • 1 cinnamon stick
  • 6 cloves
  • A sachet of The Colonel’s Mild Spice Mix
  • A handful of cashews
  • Yogurt, to serve (optional)
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Method

1. Heat your oven to 220°C/Fan 200°C/Gas 8. Rinse the rice and put to one side.
2. Add 2 tbsp olive oil to a shallow ovenproof casserole dish or roasting tin. Slide into the oven to heat. Break the cauliflower into small florets. Trim and finely slice the leeks. Add them to the casserole dish. Toss to coat in the oil. Season. Roast for 20 mins.
3. Peel and grate the ginger. Finely chop the chillies. Crumble the stock cube into a heatproof jug. Add the chilli and ginger along with the bay, cinnamon, cloves and spice mix. Stir 650ml boiling water into the jug. Turn the oven down to 180°C/Fan 160°C/Gas 4.
4. Stir in the rice into the dish. Pour in the spiced vegetable stock. Season. Cover. Bake for 25 mins till the stock is absorbed.
5. Roughly chop the cashews. Fish the bay leaf, cinnamon and cloves out of the rice. Taste and add more salt and pepper if you think it needs it. Fork in the spinach to just wilt it. Serve topped with the chopped cashews and spoonfuls of yogurt (optional).
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Rate

Pollypomegranate

Rating

So yummy and full of flavour from simple ingredients. One I will make again.

CuriousCook

Rating

Really enjoyed this biryani! I added some leftover chickpeas and had to leave out the coriander, as I unfortunately had none. Surprisingly simple preparation with only a small amount of washing-up (always a bonus!). The optional yogurt is not entirely optional for me though, I think I would have found it a bit too dry without.

Vfood

Rating

Fantastic recipe! I added some left over chicken when I put it all back in the oven and it worked great!!