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Biryani Cauliflower and 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 Curry Paste

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.

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