Cookbook
Roasted Cauliflower Biriyani with Yoghurt and Pappadums

Roasted Cauliflower Biriyani with Yoghurt and Pappadums

  • 35 min
  • 550 calories

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!

Number of servings

Ingredients

  • 0.5 Each Cauliflower 0.5 Each Cauliflower
  • 0.75 Cup Basmati Rice 0.75 Cup Basmati Rice
  • 1.0 Each Brown Onion 1.0 Each Brown Onion
  • 2.0 Tablespoon Korma Curry Paste
  • 0.5 Cup Peas 0.5 Cup Peas
  • 3.0 Tablespoon Butter (pantry) 3.0 Tablespoon Butter (pantry)
  • 1.0 Teaspoon Turmeric 1.0 Teaspoon Turmeric
  • 1.0 Small Bunch Coriander 1.0 Small Bunch Coriander
  • 3.0 Tablespoon Greek Yoghurt 3.0 Tablespoon Greek Yoghurt
  • 4.0 Each Pappadums 4.0 Each Pappadums
  • 1.0 Each Ginger 1.0 Each Ginger
  • 1.0 Each Garlic Clove 1.0 Each Garlic Clove

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Step-by-step instructions

First Things First

Our 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

Step 1

1 Cook Rice

Mince garlic and ginger. Heat a medium pot over low heat. Add 12 tbsp butter, garlic, ginger and rice and cook for 1 minute, add 1 12 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.

Step 2

2 Roast Cauliflower

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.

Step 3

3 Prepare Other Ingredients

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.

Step 4

4 Fry Onion and Cook Pappadums

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.

Step 5

5 Layer Biriyani

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.

Step 6

6 You Plate It

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

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