Roasted Cauliflower Biriyani with Yoghurt and Pappadums

Mince garlic and ginger. Heat a medium pot over low heat. Add ¹⁄₂ tbsp butter, garlic, ginger and rice and cook for 1 minute, add 1 ¹⁄₂ cups water and bring to a boil. Cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes.

Tip! You can add all of this to a rice cooker if preferred. Taste the rice; if it is still too firm, add a few more tablespoons of water.

Preheat oven to 180°. Cut cauliflower into florets. Toss with spice mix (darker spice packet), a drizzle of oil, salt and pepper. Bake on a lined tray for 15 minutes or until tender and golden. Leave oven on for Step 5.

Slice onion. Finely chop coriander, discarding roots. Heat remaining butter in a small pan until frothy, add the turmeric and cook for 20-30 seconds.

Heat a pan over medium heat and add a drizzle of oil. Add onions and fry for 8-10 minutes until softened and caramelised. While onions cook, prepare the pappadums by microwaving them for 30 seconds to 1 minute until they puff and crisp.

Tip! You can spray the pappadums with oil if you wish but it's not essential.

In a baking dish layer half of all the following ingredients: rice pilaf, cauliflower, peas, coriander, fried onions. Spoon over half the turmeric butter. Repeat with remaining ingredients. Bake for 15 minutes until piping hot and crispy around the edges.

Spoon biriyani onto plates, top with a spoonful of yoghurt and serve with pappadums.

Mince garlic and ginger. Heat a medium pot over low heat. Add ¹⁄₂ tbsp butter, garlic, ginger and rice and cook for 1 minute, add 1 ¹⁄₂ cups water and bring to a boil. Cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes.

Tip! You can add all of this to a rice cooker if preferred. Taste the rice; if it is still too firm, add a few more tablespoons of water.

Preheat oven to 180°. Cut cauliflower into florets. Toss with spice mix (darker spice packet), a drizzle of oil, salt and pepper. Bake on a lined tray for 15 minutes or until tender and golden. Leave oven on for Step 5.

Slice onion. Finely chop coriander, discarding roots. Heat remaining butter in a small pan until frothy, add the turmeric and cook for 20-30 seconds.

Heat a pan over medium heat and add a drizzle of oil. Add onions and fry for 8-10 minutes until softened and caramelised. While onions cook, prepare the pappadums by microwaving them for 30 seconds to 1 minute until they puff and crisp.

Tip! You can spray the pappadums with oil if you wish but it's not essential.

In a baking dish layer half of all the following ingredients: rice pilaf, cauliflower, peas, coriander, fried onions. Spoon over half the turmeric butter. Repeat with remaining ingredients. Bake for 15 minutes until piping hot and crispy around the edges.

Spoon biriyani onto plates, top with a spoonful of yoghurt and serve with pappadums.