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Cauliflower & Eggplant Biryani

This biryani is packed with flavour, spice and sweet sticky caramelised onions and sultanas. Roast cauliflower gives a lovely nutty bite and the eggplant melts into the rice to give a creamy texture but you can also try substituting for any roast veggies. Finished with a nutty coconut and almond topping.

Serves 4


½ cauliflower, in small florets

1 eggplant, small diced

200g basmati rice, rinsed in cold water

2 red onion, finely sliced

3 garlic cloves, minced

1 tbsp ginger, minced

100g sultanas

1 tsp ground turmeric

½ tsp ground cinnamon

1 tsp ground paprika

2 tsp garam masala

2 tsp ground cumin

200ml coconut milk

2tbsp flaked almonds, toasted

2 tbsp flaked coconut, toasted


1. Preheat the oven to 190C. Arrange the veg on 2 baking trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 30 minutes until caramelised and tender.

2. Place the rice in a saucepan covered with boiling water and bring to a simmer. Cook the rice for 10-15 minutes until almost cooked but still with a bite to it. Remove from the heat and drain the rice.

3. Meanwhile, heat a deep frying pan with oil over a medium heat. Add the onion and cook until softened and caramelised, about 10 minutes. Add the garlic, ginger, sultanas and spices and fry until toasted and fragrant.

4. Add the rice to the pan and coat in all the spices. Pour in the coconut milk and bring to a simmer to finish cooking the rice.

5. When the cauliflower and eggplant is cooked, stir it through the rice. Top with the flaked almonds and coconut to serve.

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