There's more to leftover chicken than sandwiches and this biryani with roasted spiced cauliflower is a great way to use it up in a family meal. This is a simplified version of a traditional biryani; it's not too spicy but it's just as tasty, and, with the addition of the roasted cauliflower it's very healthy too.
| Servings | Prep Time |
| 4-6 people | 15 minutes |
| Cook Time |
| 20 minutes |
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There's more to leftover chicken than sandwiches and this biryani with roasted spiced cauliflower is a great way to use it up in a family meal. This is a simplified version of a traditional biryani; it's not too spicy but it's just as tasty, and, with the addition of the roasted cauliflower it's very healthy too.
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Ingredients
Biryani
- 300 g Basmati rice
- 25 g butter
- 1-2 tbsp rapeseed oil
- 1 medium onion diced
- 4 garlic clove - finely chopped
- 1 red or green pepper diced
- 6 cardamom pods - seeds removed
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground corriander
- 1/4 - 1/2 tsp chilli flakes
- 1 5cm piece of cinnamon sttick
- 4 cloves
- 1 Bay leaf
- salt, to taste
- 800 ml chicken or vegetable stock
- 1-2 tbsp dried barberries use raisins as an alternative
- approx 400 g cooked chopped chicken
- large handful of freshly chopped coriander
Roasted Spiced Cauliflower
- 1 small cauliflower broken into small florets
- 1 small red onion sliced
- 1/2 tsp chilli flakes
- 1http://aweepinchofsugar.co.uk/wp-admin/post.php?post=5805&action=edit# tsp ground cumin
- 1 tbsp rapeseed oil
- salt and black pepper to season
Servings: people
Instructions
- Heat the oven to 200C/180C/gas 7. Wash the rice in several changes of water the put the rice in a heatproof bowl and cover with hot water. Season with salt and set aside. Meanwhile, start cooking the cauliflower. Mix the cauliflower, onion, oil, spices and seasoning together and place on a baking tray. Roast in the oven for 20 - 25 minutes until al dente and starting to colour.
- Heat the butter and oil in a large saute pan and cook the onions for 4-5 minutes. Add the ginger, garlic, pepper, spices and bay leaf and continue cooking for 5 minutes. Add a splash of water if the ingredients start to dry out.
- Drain the rice into a sieve and run under cold water then add to the pan along with the stock and dried barberries. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
- Scatter the cooked chicken over the top of the rice and continue cooking for a further 5 minutes or until the rice is cooked and the stock has been absorbed. Remove from the heat, add half the coriander to the pan and using a fork, mix the chicken and coriander through the rice.
- Pile the roasted cauliflower and onions on top, sprinkle with the remainder of the coriander and serve.
Roast Cauliflower
- Mix the cauliflower, onion, oil, spices and seasoning together and place on a baking tray. Roast in the oven for 20 - 25 minutes until al dente and starting to colour.
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