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    Cauliflower and Spinach Biryani

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    Cauliflower and Spinach Biryani

    In India, biryanis are traditionally very festive dishes that use a complex mixture of spices. This simplified version uses a curry paste, which gives the whole dish an authentic spiciness.

    • Vegetarian
    • Milk Free
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4

    Ingredients

    • 1 tbsp Waitrose Cooks’ Ingredients Whole Cardamom
    • 250g basmati aromatic rice
    • ½ x 0.4g sachet saffron strands
    • 50g flaked almonds
    • 5 tbsp vegetable oil
    • 1 large onion, thinly sliced
    • 1 medium cauliflower, broken into small florets
    • 80g Patak’s Biryani Curry Paste
    • 235g pack Waitrose Spinach For Cooking

    Method

    1. Open the cardamom pods by lightly pounding them using a pestle and mortar. Rinse the rice and put in a large saucepan with the cardamom pods and 500ml cold water. Bring to the boil and reduce the heat to its lowest setting. Cover and cook gently for about 8 minutes, until the rice is almost tender and the water is absorbed.
    2. Crumble the saffron into the rice, stir in lightly and leave to stand while you are preparing the vegetables.
    3. Scatter the almonds into a large frying pan and lightly toast. Tip into a bowl. Heat the oil in the pan and gently fry the onion and cauliflower for 5 minutes, stirring frequently, until beginning to brown.
    4. Add the curry paste, half the almonds and 200ml cold water. Cook gently, covered with a lid, for about 10 minutes, until most of the juices have evaporated. Tip the vegetables over the rice and add the spinach and a sprinkling of salt. Stir lightly to mix. Cover with a lid and cook gently for 10 minutes until the spinach has wilted.
    5. Pile onto serving plates and scatter with the remaining almonds. Serve with a bowl of thick Greek yogurt with mint and cucumber stirred in to make a raita, plus plenty of fruity chutney such as Geeta’s Papaya And Orange Chutney and a stack of plain or spicy poppadums.

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