Cauliflower 'Rice' Biryani Recipe

45 minutes


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


To begin, cut the cauliflower up into individual florets, then place the florets in a blender. Blitz until broken down into small, rice-sized pieces
Add the oil to a large pan and place over a medium heat. Once hot, add the cashew nuts, cardamom pods, cinnamon stick and bay leaves. Cook for 2-3 minutes, stirring until aromatic
Stir in the onions and cook for 10 minutes until nicely golden brown. Add the beans, carrots, pepper, peas, chilli, garlic, ginger, turmeric and salt, then place a lid on the pan and continue to cook for 20 minutes on a very gentle heat, stirring from time to time to prevent burning
After 20 minutes, stir in the cauliflower rice and tomatoes and cook for a further 5 minutes
Stir in the fresh herbs, stir well and remove the cinnamon stick and bay leaves. Taste the biryani, adjusting the seasoning and adding more herbs if needed, then place in a large serving dish. Serve with a dollop of Greek yoghurt and some toasted cashews