Ingredients
For the Jewelled Rice:
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Basmati rice 600 g
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Water 1.6 l
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Dried cranberries 80 g
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Sultanas, golden 80 g
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Tomatoes, deseeded 240 g
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Cucumber, deseeded 240 g
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Red onions 120 g
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Coriander , chopped 15 g
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Mint, chopped 15 g
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Lemon juice 20 ml
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Almonds , flaked 80 g
For the Tandoori Cauliflower
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Cauliflower, florets 1.4 g
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Vegetable oil 100 ml
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Turmeric 4 g
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Cumin seeds 4 g
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Nigella seeds 4 g
To Serve:
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Pomegranate (seeds only) 4 g
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Hot Mango Pickle 400 g
Preparation
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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.
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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.
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To Serve:
- Assemble the salads and garnish with the pomegranate seeds.
- Placethe hot mango chutney in dip pots.
