Hot Garlic Biryani Recipe


Serves 4

For the spiced poussin

  • 2 Gressingham poussin

  • 50g ghee, melted

  • 1 tsp Cornish roasted garlic sea salt

  • 1 tsp garam masala

  • 1 tsp turmeric

  • 1 tsp nigella seeds

  • 1 tsp cumin seeds

  • ½ tsp mustard seeds

  • ½ tsp cayenne

  • 4 tbsp The Cherry Tree Hot Garlic Pickle

For the cauli rice

  • 1 cauliflower

  • 100g smoked cashews [or smoked almonds]

  • Pinch of Cornish roasted garlic sea salt

  • 50g ghee, melted

For the curry sauce


For the cauli rice

  • Preheat your oven to 180˚C.

  • In a food processor blitz your cauliflower, stalks and leaves into a coarse rice-like texture.

  • Add your smoked nuts and melted ghee and pulse. Season with a pinch of garlic salt.

  • Place on a roasting tray

For the spiced poussin

  • Make your spice blend and mix with melted ghee then rub into your birds to coat with spices.

  • Lay on the bed of cauliflower rice and roast for 20 mins.

  • Remove from the oven and brush generously with The Cherry Tree Hot Garlic Pickle return to the oven and roast for a final 15-20 mins.

For the curry sauce

  • Sauté peppers, onions and tomatoes with a little oil for 5 mins then add curry paste, chopped tomatoes and The Cherry Tree Hot Garlic Pickle.

  • Cook for 15-20 minutes until soft.

To serve

Serve the cooked cauliflower rice with some carved poussin, a spoonful of curry sauce and extra The Cherry Tree Hot Garlic Pickle on the side.