Cauliflower & Sweet Potato Biryani by Somerset Foodie
Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original.
- 2 x White Onions, diced
- 1 x Medium Sized Cauliflower, cut into florets
- 2 x Sweet Potatoes, peeled and diced in 1/2 inch rough cubes
- 120g Karimix Biriyani Paste
- 400g Dr. Nature Basmati Rice
- 900ml Hot Vegetable Stock
- 150g Cashew Nuts
- 1/2 Bunch of Fresh Coriander
- 3-4tbsps Rapseed Oil
For the Cucumber Raita
- 275g Greek Yoghurt
- 1/2 Cucumber, seeds removed and diced finely
- 1 x Red Onion, finely diced
- 1tsp Sugar
- 1tsp Salt
- 1tsp Cumin Seeds
- A small handful of fresh coriander, chopped
For Kachumber Salad
- 1/2 Cucumber, seeds removed and sliced
- 1 x Red Onion
- 4 x Fresh Tomatoes, seeds removed and slices
- Small bunch of fresh coriander
- Juice of 1 Lime
- Serve with Pockeredge Pantry Squash & Apple Chutney
Set the oven to 220 degrees C and have a kettle boiled to make up the veg stock.
Start out by thoroughly washing the rice under running water and then place it in a large bowl, cover it with cold water and leave it to soak for 20-30 minutes.
Next, gently fry the onions in rapeseed oil for about 10 minutes, until the onions start to turn slightly golden in colour.
Meanwhile, prep the vegetables, coat with more oil, a pinch of salt and roast in the hot oven for 15 minutes.
Once the onions have started to turn golden, add in the Biryani paste and keep cooking for a further 5 minutes. Add in the roasted vegetables, drain the rice and add to the pot.
Lower the oven temperature to 180 degrees C and re-boil the kettle. Make up the veg stock with the boiling water and add this to the pot whilst still piping hot. Stick the lid on and bake the biryani for 20-30 minutes. This will vary a little with different ovens and the thickness of your pot, so check it after about 20 minutes. You are aiming for all the stock to get absorbed and the rice to be light and fluffy.
Whilst you are waiting to the biryani to cook, you have time to prepare the garnishes. Toast the cashew nuts in a dry pan for 3 or 4 minutes.
To make the raita, mix all the ingredients together and transfer to a bowl.
To make the kachumber salad, mix all the ingredients together except for the lime juice and salt which you want to add at the last minute.
After 20 minutes, keep checking the rice, you may have to cook it beyond 30 minutes - you're just looking for that nice texture.
Once the biryani is cooked, remove from the oven and leave it to stand for about 5 minutes.
Serve on a plate, scattered with the cashew nuts, a good spoonful of raita, the kachumber salad and we highly recommend a good spoonful of Pockeredge Pantry Squash & Apple Chutney.