Biryani is one of our most popular dishes, with fluffy rice piled with aromatic curries and baked under a bed of golden, turmeric-scented rice and crispy fried onions. In order to make potato and cauliflower biryani, here are a few easy steps to follow.
Ingredients:
· Oil
· 220g medium-sized cauliflower
· 350g peeled potatoes, cut into 1-2cm cubes
· 2 onions, finely sliced
· 3 tbsp tomato purée
· 2 garlic cloves, finely chopped
· ½-1 tsp hot chili powder
· 1 tsp ground turmeric
· 1 tsp ground cumin
· 1 tsp ground coriander
· 1 tsp garam masala
· 900ml vegetable stock
· 350g basmati rice
· small handful of coriander, roughly chopped, to serve
· salt and freshly ground black pepper
Preparation:
1. In a big nonstick saucepan with a lid, add a substantial amount of oil and heat on medium.
2. Stir fry without the lid for 7 minutes, or until the cauliflower and potato are just beginning to soften. Stir often to prevent the potato from sticking to the bottom of the pan.
3. Now add nicely sliced onions. Stir fry them until the onions are softened.
4. Combine the tomato purée, garlic, chili powder, turmeric, cumin, ground coriander, and garam masala and fry for 1 minute
5. Now add the vegetable stock, basmati rice, and salt and pepper to taste.
6. Bring it to a vigorous boil and stir once.
7. Place the lid on the pan and reduce the heat to low once the liquid has started to bubble.
8. Remove the lid, stir, and turn off the heat after 10 minutes, or until the rice is almost done.
9. Now garnish it with coriander.
10. Delicious potato & cauliflower biryani is ready to serve. Serve the biryani along with raita.
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