Caramelized Onion & Cauliflower Biryani
with Chutney-Dressed Radish & Cashew Salad
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
Warm fluffy basmati rice is the star of this fragrant dish, laced with lemon zest, caramelized onions and mango chutney. Golden spice-roasted cauliflower gives it heft, while an inventive salad of julienned radishes and cashews brings on two kinds of crunch.
We will send you:
- 1 Lemon
- 100g Radishes
- 2 Scallions
- 300g Cauliflower florets
- 25g Caramelized onions
- 160g Basmati rice
- 25g Roasted cashews
- 30ml Vegetable demi-glace
- 30g Mango chutney
- 7g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)
Contains: Cashews, Mustard
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
Total Fat
12 g
Saturated Fat
2 g
Sodium
730 mg
Total Carb
92 g
Sugars
13 g
Protein
11 g
Fibre
9 g
Preparation
Roast the cauliflower
Preheat the oven to 450°F. On a lined sheet pan, toss the cauliflower (halve if large) with ⅔ of the mango chutney, a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Make the biryani
Meanwhile, zest and quarter the lemon. Thinly slice the scallions crosswise, separating the white bottoms and green tops. In a medium pot, combine the rice, lemon zest, demi-glace, onions, ½ the white bottoms of the scallions, the remaining spices, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Make the salad
Meanwhile, cut the radishes into matchsticks. Roughly chop the cashews. In a medium bowl, combine the juice of ½ the lemon wedges, the remaining mango chutney and white bottoms of the scallions, a drizzle of oil and S&P. Add the radishes and cashews.
Plate your dish
Divide the biryani between your bowls. Top with the cauliflower and salad. Garnish with the green tops of the scallions and remaining lemon wedges. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
