Directions

1. You'll need to follow the Base recipe before continuing with the rest of this recipe

2. Meanwhile mix the Ground turmeric & salt & pepper into the riced up cauliflower

3. Melt the butter (20g) in a large non-stick frying pan and then add the seasoned cauliflower. Stir regularly, lifting the cauliflower, so it's completely cooked. This will take about 10 minutes.

4. In another large non-stick pan add the mince beef and Curry Blend, mix well and fry the beef until cooked, but not browned.

5. Now add the tinned tomatoes and cooked beef to your curry base recipe and stir well.

Biriyani Construction

1. Preheat the oven to 190°C or Ninja to 180°C.

2. Grease your large casserole dish with 10g butter. You're now going to do your layers.

3. Layer 1. Put a third of the cauliflower in the base of your greased dish and spread out evenly.

4. Layer 2. Add half of the curry over the cauliflower and spread evenly.

5. Sprinkle 25g flaked almonds over the curry.

6. Layer 3. Put the next third of the cauliflower on top of the curry layer and spread out evenly

7. Layer 4. Evenly spread the other half of the curry over the cauliflower.

8. Sprinkle 25g flaked almonds over the curry.
   

9. Layer 5. Put the final third of the cauliflower on top of the curry layer and spread out evenly.
   

10. Dot with the remaining 10g butter and season with salt & pepper.

11. Loosely cover with foil and cook for approx. 30-40 minutes, or until completely heated through.

Optional Extras

1. Greek yogurt & lemon juice to serve once cooked