Cauliflower, saffron and broccoli biryani
Recipe summaryClick image to view larger version
Suitable for vegans
Category Main course
Preparation 15 mins
Cooking 45 mins
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- pinch of saffron threads
- 250g basmati rice, rinsed and drained
- 225g broccoli florets
- seeds of ½–1 pomegranate
- 2 red onions, thickly sliced
- 4 tbsp biryani-style curry paste
- 300g cauliflower florets
- 800ml good quality vegetable stock
- 50g pistachio nuts, chopped
Preheat the oven to 180C/fan 160C/gas 4. Heat the oil in an ovenproof casserole pan and sauté the onions for 8 minutes, until golden.
Add the garlic, curry paste and saffron, and sauté for 1 minute. Stir in the cauliflower florets and cook for 1 minute. Add the rice, stock and broccoli florets and bring to the boil.
Cover and cook in the oven for 35 minutes, until the rice is tender and the liquid has been absorbed. Remove from the heat and leave to stand for 5 minutes.
Stir the pistachio nuts and pomegranate seeds into the biryani or scatter over the top just before serving.
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