Carrot-biryani

35 min

Carrot Cauliflower Biryani

Biryani is the most ordered take-away dish in India. The flavourful rice is a wonderful combination with some fresh yoghurt and lime. In our simplified version we use cauliflower, which soaks up all the spices. It's important to use a pan with a lid so the cauliflower is steamed. This recipe is great for using the healthier brown rice.

Ingredients

4 servings

240 g
4
1
150 g
200 g

Brown basmati rice
Carrots
Cauliflower
Peas
Cashews

250 ml
2 tea sp
1 TBL sp
1 tea sp
100 ml
1
1 clove
1

(Plant-based) yoghurt
Chilliflakes
Curry powder (garam masala)
Turmeric
Water
Red onion
Garlic
Lime
Fresh coriander

Variations

Roast cashews if you have the time and kitchen space.

Prep

10 min

  1. Grate carrots coarsely
  2. Cut onion in rings and mince garlic
  3. Cut cauliflower into small florets

Cook

25 min

pan 2

Cook rice

~10 min

pan 1b

Sauté onion in the meantime

medium/high heat ~2 min, season with salt and pepper

Add cauliflower and garlic

medium/high heat ~2 min

Add chiliflakes, curry powder, turmeric and water

medium/high heat ~3 min

Add carrots and then put on lid

medium heat and let it 'steam' with the lid on ~7 min

check once in a while so the vegetables don't become too soft

Add peas, cashews and cooked rice

mix and keep on high heat so the rice at the bottom becomes a little crispy ~5 min

Serve with the yoghurt and coriander and squeeze some lime over the dish

waves

Leave a Comment