Vegetable Biryani with Cauliflower and Chickpeas
Ingredients
- 1 tbsp rapeseed oil or groundnut oil
- 4 onions medium, peeled and sliced into half moons
- 1 cauliflower whole head, around 600g, separated into florets
- 150 g mushrooms chopped
- 200 g frozen petit pois or other peas
- 1 red pepper diced
- 2 tbsp mild curry powder
- 1 tbsp ground cumin
- 2 packs pilau vegetable rice 2 x 200g vacuum packs, I used Veetee
- 2 cans chickpeas 2 x 400g cans, but NOT drained yet
- 1 lemon cut into wedges
- handful fresh coriander chopped
- 2-3 birds eye chillis finely sliced (optional)
Instructions
- In a large pan, heat the oil and fry the onions until they begin to brown.
- Then add the cauliflower florets, stir and replace the lid to keep any steam in.
- When the cauliflower is starting to brown, add the mushrooms. Stir intermittently whilst leaving the lid on for the rest of the time.
- Meanwhile heat the Veetee pilau vegetable rice in the microwave for 2 minutes according to pack instructions.
- When the cauliflower is browned nicely and the mushrooms softened, add the frozen petit pois and diced red pepper. When the peas are defrosted, stir in the curry powder making sure all ingredients are covered.
- As the pan might be starting stick, now pour a few tablespoons of the chickpea water into the pan to loosen things up.
- Drain the remaining chickpea water then pour the chickpeas and heated Veettee rice into the pan. Stir to incorporate.
- Serve topped with chopped coriander leaves, some finely spiced bird's eye chilli and a wedge of lemon.
Notes
Any leftovers kept chilled in the fridge overnight maybe be reheated or served cold the next day. In a sealed container this dish would travel well as a packed lunch.