1 head of cauliflower (1 3/4 lbs)
3 tablespoons tikka curry paste
1 cup basmati rice
3 fresh mixed-color chilies
6 uncooked pappadams
1 bunch of cilantro (1 oz)
6 tablespoons plain yogurt
Peel and finely chop the onions, place in an 11-inch non-stick frying pan on a medium heat with 1 tablespoon of olive oil and a splash of water, and cook for 10 minutes, or until golden, stirring regularly. Cut the cauliflower into 3/4-inch florets, finely slicing the stalk and any nice leaves. Stir into the pan with the curry paste and cook for 5 minutes. Pour in 1 cup of rice and 2 cups of boiling kettle water. Prick and add the whole chilies, then roughly snap in the pappadams and tear in most of the cilantro leaves. Stir well, season with sea salt and black pepper, cover and cook for 15 minutes on a medium-low heat.
After this time, the rice will have absorbed all the liquid. Uncover the pan, drizzle 3 tablespoons of oil around the edge and press down with a masher. Reduce to a low heat and cook for 5 more minutes to get a super-golden, thin crispy crust. Rest, covered, for 10 minutes, then loosen the edges with a spatula. Carefully turn the whole thing out onto a board or platter, then pick over the remaining cilantro leaves. Season the yogurt with black pepper, drizzle with a little extra virgin olive oil and serve on the side.
Excerpted from 7 WAYS by Jamie Oliver. Copyright © 2020 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Levon Biss.
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