Vegetable Biryani

For the Chutney

In a blender, grind all the chutney ingredients together to make a paste.

For the Rice

Wash and cook the rice with whole spices and salt. Steam the vegetables.

Grind the tomatoes and grated coconut together, to make a paste. Once the rice is cooked, mix in the tomato-coconut paste. In a pan, sauté some cumin seeds. Add red chilli powder, green chutney and the steamed vegetables and mix well. In a bowl, layer the rice and vegetables in alternate layers and bake in a preheated oven at 180 °C for 10 minutes. If you wish, you may add a sprinkling of ready biryani masala (although it is best without), to add flavour.

Serves 5-6

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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