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Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 5) - Broad bean, cauliflower and orange biryani

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Broad bean, cauliflower and orange biryani

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

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