Biriyani is a mixed rice dish that originates from India. It is made with Indian spices, rice, either with meat, or eggs or vegetables such as potatoes or in this case cauliflower. Biriyani is one of the most popular dishes in South Asia and it's easy to see why with the different textures and flavours all loaded into one dish. We've created a quick and easy weeknight version you are sure to love!
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedOur vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Frypan
Baking Dish
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.
Preheat oven to 180°C. Cut cauliflower into florets. Toss with korma curry paste. Bake on a lined tray for 15 minutes or until tender and golden. Leave oven on for Step 5.
Slice brown onion. Finely chop coriander, discarding roots. Heat remaining butter in a small pan until frothy, add the turmeric (yellow spice packet) 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.
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 Greek yoghurt and serve with pappadums.
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