For the Jewelled Rice:

For the Tandoori Cauliflower

To Serve:

  • Pomegranate (seeds only) 4.0 g
  • Hot Mango Pickle 400.0 g


  1. For the Jewelled Rice:

    • Wash the basmati rice in cold water until it runs clear. Drain the riceand mix with the measured water and KNORR Patak’s Korma Paste.
    • Bring to the boil and add the dried cranberries and dried sultanas. Simmer for around 20 minutes until the rice is cooked.
    • Drain the rice and allow to cool.
    • Dice the tomatoes and cucumber and finely slice the red onion.
    • Mix with the cold rice along with the chopped coriander, chopped mint, flaked almonds and lemon juice. Season to taste.
  2. For the Tandoori Cauliflower

    • Preheat an oven to 170c. Line an oven tray with greaseproof paper.
    • Mix together the KNORR Patak’s Tandoori Paste, oil, KNORR ProfessionalGarlic and Ginger Purees and spices.
    • Toss the cauliflower through the tandoori marinade and place on the lined tray.
    • Roast for 25-30 minutes until tender and caramelised. Set aside and allow to cool.
  3. To Serve:

    • Assemble the salads and garnish with the pomegranate seeds.
    • Placethe hot mango chutney in dip pots.
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