1 medium, thinly sliced
2 clove(s), crushed
1 tsp, finely grated
½ tsp, (cayenne)
1 medium, halved lengthways, thinly sliced
1½ cup(s), (375ml)
Chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (400g can)
3 whole, pods, bruised
½ piece(s), (small), cut into florets
Baby spinach leaves
3 cup(s), (90g)
Low-fat natural yoghurt
¾ cup(s), (180g)
½ medium, finely chopped
2 tbs, chopped
¼ cup(s), (20g), toasted
- Heat oil in a large non-stick frying pan over medium-low heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, pepper, masala, turmeric and rice and cook, stirring, for 1 minute or until fragrant and coated. Transfer spice mixture to a 4.5-litre (18-cup) slow cooker.
- Add carrot, stock, chickpeas and cardamom, then top with cauliflower. Cook, covered, on high for 2 hours 15 minutes (or low for 4½ hours). Add spinach and cook, covered, for 15 minutes or until vegetables are tender and stock has absorbed.
- Place yoghurt, cucumber and mint in a small bowl. Stir raita to combine. Serve biryani topped with almonds and raita.