Easy Cauliflower Biryani
with Sour Cream & Mint Topping
Cooking time
20 minutes
Servings
2/4
Calories
350 /serving
It’s easy to go meat-free with this Indian meal—easy to make, easy to clean and easy to love! You don’t need to chop the veggies or cook the basmati rice. Nuts, seeds and caramelized onions effortlessly add sweetness and crunch to a deliciously spiced palate.
We will send you:
- 200g Cauliflower florets
- 14g Mint
- 25g Nuts & Seeds salad topper
- 25g Caramelized onions
- 9g Mild Madras curry powder
- 30ml Vegetable demi-glace
- 227g Pre-cooked basmati rice
- 15ml Ginger-garlic purée
- 43ml Sour cream
Contains: Cashews • Milk • Mustard • Soy • Sulphites • Wheat
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
3 g
Sodium
160 mg
Total Carb
53 g
Sugars
7 g
Protein
10 g
Fibre
5 g
Preparation
Start the biryani
- In a large pan, heat a drizzle of oil on medium.
- Add the cauliflower and sauté, 5 to 6 min., until beginning to brown; season with S&P.
Finish the biryani
- To the pan, add the ginger-garlic purée and spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the onions, salad topper, demi-glace, ½ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, partially covered, stirring occasionally, 4 to 6 min., until beginning to thicken and tender.
- If the sauce seems dry, gradually add up to ¼ cup water (double for 4 portions) until you achieve your desired consistency.
Warm the rice
- Meanwhile, pick the mint leaves off the stems; roughly chop the leaves.
- Poke small holes in the bag of rice. Microwave, 1 to 1 ½ min., until heated through.
- Transfer to a bowl and add ½ the mint and S&P; stir well.
Finish & serve
- In a small bowl, combine the sour cream, 1 tsp water (double for 4 portions) and S&P.
- Divide the rice between your bowls.
- Top with the biryani.
- Dollop with the sour cream.
- Garnish with the remaining mint. Bon appétit!
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