Cauliflower and kale biryani

Cauliflower and kale biryani




Serves 4 | Prep 10 mins | Cook 30 mins
225g basmati rice
3 tbsp olive oil
2 red onions, chopped
375g cauliflower florets
2 cloves garlic, chopped
3tbsp biryani or korma curry paste
good pinch of saffron threads
600–700ml vegetable stock
150g kale, shredded
75g toasted flaked almonds
For the raita:
150ml soya coconut yogurt
¼ cucumber, chopped
2 tsp mint sauce

1 Rinse the rice thoroughly and leave to drain. Heat the oil in large pan and sauté the onion and cauliflower florets for 8 minutes, stirring occasionally.

2 Stir in the rice, garlic, biryani or korma paste, and saffron threads and cook for
1 minute.

3 Add the stock and kale. Bring to the boil, cover and simmer for 20 minutes over a
gentle heat, until the rice is tender. Uncover and stir through the toasted almonds.

4 Mix together the raita ingredients in a separate bowl and serve with the biryani

Per serving 541 cals, fat 25.5g, sat fat 2.4g, carbs 67g, sugars 15.5g, protein 16g, salt 1.9g, fibre 9.5g
Cauliflower and kale biryani Reviewed by Unknown on 2/28/2020 Rating: 5
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