2. Heat a large (deep) pan with oil over medium-high heat. Slice onion and capsicum. Grate carrots. Add to pan as you go. Stir through spice and cashew sachets from kit.
3. Stir in rice and pour in 2 cups water. Cover with lid and simmer over medium heat for 10-15 minutes, or until rice is tender and liquid absorbed (add more water if needed). Stir through spinach until wilted.
4. Dice cucumber and finely chop mint. Toss with 1 tbsp vinegar, 1 tbsp olive oil, salt and pepper.
5. Divide briyani and cauliflower among plates. Top with cucumber salsa.
The cauliflower is roasted for an extra charred and spiced flavour. Alternatively, you can cook the florets in the rice with the other vegetables.
BROWN ONION, 1/2 *
RED CAPSICUM, 1
BRIYANI RICE KIT, 1 packet
BABY SPINACH, 1/2 bag (100g) *
CONTINENTAL CUCUMBER, 1/2 *
MINT, 1/2 bunch *
FROM YOUR PANTRY
oil (for cooking + olive), salt, pepper, red wine vinegar, cumin seeds, seeded mustard