We're doing the old switcheroo and colliding worlds with this native Australian spin on the Sub-Continental dish of biryani. Instead of the more traditional lamb, we're layering nicely spiced rice with kangaroo mince for a lean and delicious mix-up
Preheat oven to 200°C fan-forced. Roughly chop cauliflower into florets. Place on a lined baking tray, drizzle with 2 teaspoons oil, sprinkle with ½ the vadouvan curry powder and season with salt and pepper. Roast for 30 minutes or until deep golden. While cauliflower is cooking, continue with step 2.
Peel and slice onion into thin half-moons. Heat a frypan over medium heat. Add remaining oil, onion and a pinch of salt and cook, stirring occasionally, for 3–4 minutes or until onion is softened and lightly caramelised.
Remove kale leaves from their stems. Roughly tear kale leaves into bite-sized pieces.
Add mince to frypan and cook, breaking up with a wooden spoon, for 4–5 minutes or until caramelised and cooked through. Sprinkle with remaining vadouvan curry powder and cook, stirring, for 30 seconds or until fragrant.
Dissolve stock cube in 310ml (1¼ cups) boiling water. Add rice to pan and stir to coat. Add stock to pan and bring to a simmer. Cover with a lid, reduce heat to low and cook for 30 minutes or until rice is tender. Remove from heat. Add kale and set aside, covered, to rest for 5 minutes.
Add cauliflower to biryani and season with salt and pepper. Cut lemon into wedges. Divide biryani between bowls and top with yoghurt and crispy shallots. Serve with lemon wedges.