This recipe for cauliflower biriyani with sweet carrot relish makes an easy and filling vegetarian supper.
Caulflower Biriyani with Sweet Carrot Relish: Recipe
This recipe for an easy vegetarian curry comes from The Allotment Cookbook (New Holland, RRP £12.99) by Kathryn Hawkins. Although there is a long list of ingredients, which makes it looks complicated, the preparation is surprisingly simple. This book (read review) is filled with ideas on harvesting, preparing and cooking fresh fruit and vegetables. For this recipe, Kathryn Hawkins says it is really worth the effort to use whole spices, as they add great flavour to the dish. However, if you can't get them or wish to vary the recipe, you can replace the spices with 1 tablespoon of good quality fragrant curry paste. Recipe used with permission.
Ingredients - Serves 4
- 3 Tbsp sunflower oil
- 6 cardamom pods, crushed
- 1 tsp cumin seeds, lightly crushed
- 1 tsp coriander seeds, lightly crushed
- 1 small cinnamon stick, broken
- 1 medium onion, peeled and chopped
- 1 1/2 tsp ground turmeric
- 1 bay leaf
- 175g (6 oz) basmati rice, rinsed
- 50g (2oz) red lentils, rinsed
- 600ml (1 pint) vegetable stock
- 1 small cauliflower, cut into small florets or pieces
- Salt and freshly ground black pepper
- 1 large carrot, peeled and coarsely grated
- 2 tsp caster sugar
- 50g (2 oz) sultanas
- 1 tsp black onion seeds (optional)
- 4 Tbsp freshly chopped coriander
Method - to make the cauliflower biriyani
- Heat 1 tablespoon of oil in a large saucepan and stir-fry the cardamom, cumin and coriander seeds and cinnamon for 1 minute until lightly fragrant. Then add the onion and fry, stirring, for about 5 minutes until softened, but not browned.
- Add the turmeric, bay leaf, rice and lentils and cook for a further minute, stirring all the while, to coat the rice in the spice mixture. Pour over the stock and bring to the boil. Add the cauliflower, cover and simmer gently for 15 minutes, stirring occasionally, until the rice is tender.
- Remove from the heat and stand covered for 10 minutes to allow the stock to be absorbed by the rice. Discard the bay leaf, cinnamon stick and cardamom pods. Season to taste.
- Meanwhile, make the carrot relish. Heat the remaining oil until hot and stir-fry the grated carrot for 2 minutes until just wilting. Add the sugar and sultanas and stir-fry for a further 2 to 3 minutes, until lightly golden. Stir in the onion seeds if you're using them.
- To serve, pile the cauliflower rice on to warm serving plates and top with some carrot relish. Sprinkle with fresh coriander and serve immediately.
In the Allotment Cookbook, Kathryn Hawkins says that you might like to vary this recipe by adding different vegetables to the dish. She suggests trying carrot, broccoli, broad beans, sugar snap peas or cubed squash. The book also contains recipes for hearty soups, such as fresh bean minestrone, and for delicious pies - including a blueberry pie with lavender cream.
