Cauliflower and cashew biryani
Serves: 4
Total time: 
Recipe photograph by Dan Jones
Cauliflower and cashew biryani
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
422Kcal
Fat
13gr
Saturates
2gr
Carbs
57gr
Sugars
6gr
Fibre
6gr
Protein
15gr
Salt
0.7gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 250g basmati rice
- 1 small head cauliflower (about 500g), in florets
- 1 tbsp olive oil
- 1 onion, sliced
- 3 garlic cloves, crushed
- 25g root ginger, grated
- 3 tbsp madras curry paste
- 600ml hot vegetable stock
- 1 x 200g bag young-leaf spinach
- 50g cashews, toasted and chopped
- 3 tbsp coriander leaves, roughly chopped
- mango chutney, to serve
Step by step
- Rinse the rice in a sieve a few times and drain. Cook the cauliflower in boiling water for 2 minutes only; drain.
- Heat the oil in a large sauté pan with a lid, then fry the onion, covered, over a medium heat for 6-8 minutes. Stir in the garlic, ginger and curry paste; stir-fry for 2-3 minutes, then add the rice and stir. Add the cauliflower and pour over the hot stock. Bring to the boil, cover and cook over a low heat for 10 minutes until the rice and cauliflower are tender. Add half the spinach, remove from the heat, cover and set aside for 2-3 minutes until the spinach has wilted. Stir in with a fork.
-
Season, add the remaining spinach, cashews and coriander and serve with mango chutney.TipIf you’d like this to be a gluten-free recipe, please ensure your stock is guaranteed gluten-free.
