Sophia Lindop’s Caulflower & Chockpea Briyani
For the minted yoghurt
2 tbsp finely chopped mint
1 tbsp lemon juice
1 cup natural yoghurt
Salt to season
For the biryani
1½ cup basmati rice
2 cinnamon quills
4 green cardamom pods
½ head (about 350 g) cauliflower, cut into florets
3 tbsp butter
1 onion, peeled and chopped
2 tsp garam masala
2 tsp turmeric
Thumb-sized piece of ginger, peeled and thinly sliced
Salt to taste
¼ tsp saffron threads
½ cup raisins
400 g can of chickpeas, rinsed and drained
1 cup water
Prepare the minted yoghurt by mixing the finely chopped mint and lemon juice into the yoghurt. Season with salt and refrigerate until needed.
Place the rice and half of the cinnamon and cardamom pods in a pot and cover with salted water. Allow to simmer for 10 minutes until just tender. Drain and rinse in cold water.
Steam the cauliflower florets for 10 minutes.
Heat the butter in a frying pan over a medium heat. Add the onion and fry until transparent. Add the rest of the cinnamon and cardamom, the garam masala, the turmeric and the ginger and allow the flavours to develop by heating them through. Cook for 4 minutes. Season with salt.
Stir in the saffron, raisins and chickpeas to combine. Add the water and then gently stir in the rice and the cauliflower. Allow to simmer for a few minutes until all the flavours and colours have mingled.
Serve with the minted yoghurt.
Michael’s wine recommendation – CLICK HERE