Serves 6
350 calories per portion


1 cauliflower
2 tbsp vegetable oil
10 cashew nuts, raw
1 bay leaf
1 cinnamon stick
5 cardamom pods
1 onion, finely sliced
50g green beans, trimmed
50g carrots, cut into batons
1/2 red pepper, deseeded and cut into strips
30g peas, fresh or frozen
1 tsp chilli powder, or more to taste
1 garlic clove, chopped
1 slice of root ginger, 1cm thick, finely sliced
1/2 tsp turmeric powder
1 tbs of ras el hanout
1/2 tsp salt
40g tomato, chopped
1 handful of coriander leaves, chopped
1 handful of mint leaves, chopped

To serve
0% fat live Greek yoghurt, optional
cashew nuts, toasted, optional

1 To begin, cut the cauliflower up into individual florets, then place the florets in a blender. Blitz until broken down into small, rice-sized pieces
2 Add the oil to a large pan and place over a medium heat. Once hot, add the cashew nuts, cardamom pods, cinnamon stick and bay leaves. Cook for 2-3 minutes, stirring until aromatic
3 Stir in the onions and cook for 10 minutes until nicely golden brown. Add the beans, carrots, pepper, peas, chilli, garlic, ginger, turmeric, ras el hanout and salt, then place a lid on the pan and continue to cook for 20 minutes on a very gentle heat, stirring from time to time to prevent burning
4 After 20 minutes, stir in the cauliflower rice and tomatoes and cook for a further 5 minutes
5 Stir in the fresh herbs, stir well and remove the cinnamon stick and bay leaves. Taste the biryani, adjusting the seasoning and adding more herbs if needed, then place in a large serving dish. Serve with a dollop of Greek yoghurt and some toasted cashews

Recipe supplied by Claudine’s Kitchen

Claudines Kitchen