Cauliflower 'rice' biryani

by Monica Shaw
Return to Recipe
Print
4
45 minutes

Ingredients

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

1
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
2
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
3
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
4
After 20 minutes, stir in the cauliflower rice and tomatoes and cook for a further 5 minutes
5
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