Hot Garlic Biryani
Ingredients
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
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
1 red pepper, roughly chopped
12 cherry tomatoes
1 red onion, sliced
150g chopped tomato
1 tbsp curry paste
Method
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.
