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Bean and cauliflower breyani

Bean and cauliflower breyani

Vegetarians and meat-lovers alike will be clamouring for seconds when you place a bowl of this breyani in front of them. It’s fragrantly spicy and garnished with almonds, chilli and coriander.


150g basmati rice
2 tbsp olive oil
1 tbsp cumin seeds
1 tsp ground coriander
½ tsp cayenne pepper
4 cardamom pods, split open
2 cloves
1 cinnamon stick
2 cloves garlic, peeled and sliced
1 onion, peeled and finely chopped
50g cannellini beans, soaked overnight
50g sugar beans, soaked overnight
100g cauliflower, broken into florets
75g green beans, chopped
900 ml vegetable stock
60g butter
1½ tsp ground cumin
Chopped almonds, to garnish
Red chilli, finely sliced, to garnish
Coriander, to garnish

1. Place the rice and just enough water to cover it in a large pot over high heat. Bring to the boil, then turn down the heat and simmer for 7 minutes, until almost cooked. Drain and set aside.
2. Heat the oil in a large pan over medium heat. Add the dry spices (except the ground cumin) and fry for 2 minutes. Add the garlic and onion and fry for 3–4 minutes, until softened.
3. In a pot over high heat, boil the cannellini beans and sugar beans for 30 minutes, until cooked.
4. Drain the beans and mix with the spice-and-onion mixture. Add the cauliflower and green beans and stir to mix. Transfer the whole mixture to a large pot, cover with the rice and add the stock.
5. In a small pot over high heat, melt the butter. Add the ground cumin and allow to bubble for 2 minutes, then pour over the rice.
6. Cover the large pot and cook for 25 minutes over low heat. Then remove from the heat, but keep the lid on for a further 15 minutes to steam the rice. Serve garnished with almonds, chilli and coriander.

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