Chicken and Roasted Cauliflower Biryani
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
4-6people 15minutes
Cook Time
20minutes
Servings Prep Time
4-6people 15minutes
Cook Time
20minutes
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pile the roasted cauliflower and onions on top, sprinkle with the remainder of the coriander and serve.
Roast Cauliflower
  1. 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.