CAULIFLOWER BIRIYANI WITH QUORN
|Recipe Supplied by: Sharp Manufacturing Co. UK Ltd|
Serves: 4 People
|15ml (1 tbsp) vegetable oil|
10ml (2 tsp) mustard seeds
10ml (2 tsp) sesame seeds
225g brown basmati rice
5ml (1 tsp) chilli powder
5ml (1 tsp) turmeric
5ml (1 tsp) ground coriander
5ml (1 tsp) garam masala
15ml (1 tbsp) water
1 medium cauliflower, cut into small florets
175g quorn, cut into 2cm (3/4") cubes
1/2 a red pepper, seeded and cut into strips
1/2 a green pepper, seeded and cut into strips
400g canned chopped tomatoes
60ml (4 tbsp) natural yoghurt
1 Place oil, mustard and sesame seeds in a large bowl, heat on 100P for 1 minute. Add rice, mix well.
Cook on 100P for 2 minute.
2 In a separate bowl mix the chilli powder, turmeric, coriander and garam masala. Add water and mix to
a paste. Stir the paste into the rice, add the cauliflower, quorn, red and green pepper, mix well.
Cook on 100P for 2 minutes.
3 Drain the tomatoes and reserve the juice. Add the tomatoes to the rice mixture, mix well.
4 Add enough boiling water to the tomato juice to make 600ml (1 pint) of liquid, pour into the rice
mixture, mix well. Cook on 70P for 24 minutes, stir every 5 minutes.
5 Stir in yoghurt and serve with poppadums.
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