Cauliflower and Cashew Easy Biryani
- 250g basmati rice, rinsed
- 1 cauliflower, cut into small florets
- 1 tbsp olive oil
- 3 crushed garlic cloves
- 1 sliced onion
- 25g grated ginger
- 3 tbsp madras or similar curry paste
- 600ml veg stock
- 200g spinach leaves
- 50g toasted and chopped cashew
- 3 tbsp chopped coriander
- Mango chutney, to serve
- Cook the cauliflower in boiling water for 2 mins, then drain. Heat the oil in a lidded pan and fry the onion for 6 mins or so. Stir in the garlic, curry paste and ginger, stir-fry for 3 mins then add the rice and stir well. Add the cauliflower and hot stock, then cook - covered - for about 10 mins or until the rice is tender.
- Add half the spinach and remove the pan from the heat. Cover and set aside for 3 mins to wilt the spinach, then stir well and season. Add the remaining spinach to the pot along with the cashews and coriander, then serve with a dollop of mango chutney.
30 mins
4 serving