Cauliflower 'rice' biryani
Cauliflower takes the place of the usual rice in Monica's vegetarian biryani recipe, for a lighter, vegetable-centric spin on the traditional Indian biryani dish. For more recipes, check out our list of the 10 best cauliflower recipes.
Cauliflower is one of my favourite vegetables, right up there with kale and broccoli (yes, I’m a glutton for brassicas!). The whole cauliflower 'rice' concept has been making the rounds for a while now. Chinese-style cauliflower fried 'rice' is its most usual application, but I decided to branch out from East Asia and head south to India for this riff on biryani.
Biryani is traditionally a rice dish made with spices, meat and vegetables. Here, I replace rice with cauliflower 'rice', and in case you haven’t picked up on his trend, here’s how it works: Take some cauliflower, break it up into florets, put it in a food processor, and process until the cauliflower is broken up into tiny rice-like bits. There you have it - cauliflower 'rice'! (Or cauliflower 'bulgur wheat' if you’re making tabbouleh.)
Biryani is the perfect dish for cauliflower 'rice' because cauliflower goes so well with the spices involved: ginger, garlic, cinnamon, cardamom and chilli. Served with a big spoonful of Greek yoghurt (if not catering for vegans) and a handful of toasted cashews and it makes a meal in itself.
Ingredients
Metric
Imperial
Cauliflower 'rice' biryani
- 1 cauliflower
- 2 tbsp of vegetable oil
- 10 cashew nuts, raw
- 1 bay leaf
- 1 cinnamon stick
- 5 cardamom pods
- 1 onion, finely sliced
- 50g of green beans, trimmed
- 50g of carrots, cut into batons
- 1/2 red pepper, deseeded and cut into strips
- 30g of peas, fresh or frozen
- 1 tsp chilli powder, or more to taste
- 1 garlic clove, chopped
- 1 slice of root ginger, 1cm thick, finely sliced
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 40g of tomatoes, chopped
- 1 handful of coriander leaves, chopped
- 1 handful of mint leaves, chopped
To serve
- Greek yoghurt, optional
- cashew nuts, toasted, optional
Method
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