Ingredients
- 100g butter
- 2 red onions, peeled and diced
- 1 medium head of cauliflower, trimmed and roughly chopped
- 100g whole almonds
- 2tbs garam masala
- 1tsp ground cinnamon
- 8 lightly crushed cardamom pods
- 50g yellow raisins
- 1 lemon, peel only
- 300g basmati rice, rinsed
- Salt
- Black pepper
- 850ml chicken or vegetable stock
- 250ml natural yogurt
- 1 ripe mango, peeled and diced
- 1 large green chilli, deseeded and finely diced
- Fresh coriander, chopped
1 Set the oven to 180 degrees.
2 Take a large wide oven-proof pot and melt the butter.
3 Add the onions and the cauliflower and start to colour them over a medium heat. When the butter starts to brown and the cauliflower is slightly charred, add the almonds and the spices and continue to colour for another two minutes or so. Add the raisins, lemon and rice, season generously and add the stock. Bring to a simmer and cover.
4 Put in the oven for 30 minutes, until the rice is cooked and all the liquid is absorbed.
5 Meanwhile, mix the the yogurt with the mango, chilli and coriander, and serve on the side.
