Coconut Milk Vegetable Biryani

Ingredients

• 350 g basmati rice
• 200 ml coconut milk
• 300 g cauliflower
• 150 g frozen peas
• 2 white onion
• 4 garlic cloves
• 3 tbsp biryani spice blend
• 1 tsp saffron
• 3 tbsp rapeseed oil
• 15 g fresh mint

Method

1. 1

   Soak the basmati rice in cold water for 20 minutes, then drain. Steep the saffron in 50 ml warm water for 10 minutes. Break the cauliflower into small florets.

2. 2

   Heat 2 tbsp oil in a large ovenproof lidded pot. Thinly slice the onions and fry for 12–15 minutes until very deep golden and caramelised. Remove half and set aside.

3. 3

   Add the minced garlic and biryani spice blend to the remaining onions and fry for 2 minutes. Add the cauliflower and frozen peas, stir to coat and cook for 3 minutes.

4. 4

   Pour in the coconut milk and 100 ml water. Season with salt and stir well.

5. 5

   Spread the drained rice evenly over the vegetables. Pour 350 ml water and the saffron liquid over the rice. Top with the reserved caramelised onions and fresh mint.

6. 6

   Bring to the boil, then reduce to the lowest heat, cover tightly and cook for 18 minutes. Remove from the heat and rest, covered, for 5 minutes before gently fluffing and serving.