Biryani Cauliflower & Basmati Rice

This meal is delicious, low fat, low calorie, gluten free, vegetarian, inexpensive, and incredibly fast and easy. How can you go wrong!

Biryani Cauliflower

1 head cauliflower

Patak’s Biryani Curry Paste

4 Tbsp yogurt (I use fat free)

2 Tbsp water

• Cut leaves off cauliflower.
• Cut cauliflower into about 8-10 wedges, like orange segments.
• Add curry paste, yogurt, and water to a ziplock bag. Squish around to mix thoroughly.
• Add cauliflower to ziplock, seal, shake to coat cauliflower, and lay ziplock flat on the counter.
• Let marinate for a half hour or more at room temperature, flipping now and again to ensure sauce coats the cauliflower. While cauliflower is marinating, prepare rice.
• Bake on a high middle rack at 425 degrees for 6 minutes. Flip.
• Bake additional 6-8 minutes, depending on how cooked you like your vegetables. For additional crisp, for a last touch, move to top rack and broil for a minute or so. Keep an eye on it to ensure it doesn’t burn.
• Serve hot.

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Basmati Rice

1 C Basmati Rice

2 C Water

4 Cardamom pods

1 C cooked green peas, frozen, thawed.

1 tsp Olive oil

1/8 tsp salt

• Add everything but the peas to a rice cooker.
• Cook the rice.
• As the rice finishes, add thawed peas to the rice and stir in.
• Though they are edible, eating the cardamom pods is not advised, as the flavor is quite overwhelming.