Broad bean, cauliflower and orange
biryani
Broad
bean, cauliflower and orange biryani
- 1
hour
- Serves
4
- Easy
-
Vegetarian
Ingredient
•
Onions 2, finely Sliced
•
Vegetable Oil
•
Butter
•
flaked Almonds 50g
•
Cardamom Pods 5
•
Cauliflower 1 Small, Broken Into
florets
•
Orange 1, Zested And Juiced
•
Saffron A Pinch
•
Basmati Rice 250g
•
Vegetable Or Chicken Stock 450ml
•
Broad Beans 140g Of Podded, Double Pod Them If
You Like
Recipe
1. Fry the onions in a good glug of vegetable oil and a knob of butter
in a deep frying or sauté pan until it softens, then keep frying until it is
dark golden brown. Add the flaked almonds and fry for 1 minute. Lift a
spoonful out and put it on a plate for later. Add the cardamom and
cauliflower to the pan and stir then add the orange zest and juice,
saffron and rice and stir again. Add the stock, season well and bring to a
simmer, put a lid on the pan and turn the heat down to low. Cook for 10
minutes, then stir in the broad beans and cook for another 5-10 minutes or
until all the liquid has been absorbed and the rice is tender. Add a knob of
butter to the top and sprinkle on the reserved onion and flaked almonds.
Ÿ
Per serving 426kcal | Protein 13.6g | carbs
61.1g | fat 12.8g | sat fat 2.3g | fibre 6.4g | salt 0.5g
