epicurious5.0
Cauliflower Biryani
In this diabetes-friendly cashew- and herb-topped vegetarian biryani recipe, some of the rice is swapped for spiced, marinated cauliflower.
👥 6 Servings⏱️ Prep & Cook: 2h🔥 Cook: 1h 45m👤 Keya Wingfield📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●dutch oven
- ●oven
- ●pot
📝 Preparation Steps
1
Rice
2
Fill a medium saucepan three-quarters of the way with water, stir in 1 cup basmati rice, rinsed and 1 tsp. extra-virgin olive oil, and bring to a boil over high heat. Reduce heat to medium and simmer until par-cooked and al dente, about ⏱️ 2 minutes. Drain rice and rinse under cold water to stop cooking process. Set aside.
basmati rice, rinsed1 cup. extra-virgin olive oil1 Tbsp
3
Cauliflower marinade
4
In a large bowl, mix together 10 garlic cloves, finely grated, one 2” piece ginger, peeled, finely grated, ¾ cup full-fat Greek yogurt, ¼ cup fresh lemon juice, 1 Tbsp. double-concentrated tomato paste, 2 tsp. ground coriander, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, 1½ tsp. garam masala, 1 tsp. amchur powder (dry mango powder), 1 tsp. Kashmiri chile powder, 1 tsp. mustard oil, ½ tsp. garlic powder, and ½ tsp. ground turmeric. Toss in 1 medium head of cauliflower (about 1 lb.), cut into 2” pieces or broken into florets, to combine. Set aside.
2” piece ginger, peeled, finely grated1. double-concentrated tomato paste1 Tbsp. ground coriander2 tsp½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt1½ tsp. garam masala1. garam masala2 tsp. amchur powder (dry mango powder)1 tsp. Kashmiri chile powder1 tsp. mustard oil1 tspmedium head of cauliflower (about 1 lb.), cut into 2” pieces or broken into florets1
5
Biryani masala
6
Combine 15 black peppercorns, 6 cardamom pods, crushed, 6 cloves, 3 bay leaves, 2 whole black cardamom pods, 2 star anise, and ½ stick cinnamon in a small bowl; set aside.
black peppercorns15cardamom pods, crushed6whole black cardamom pods26 clovesbay leaves3
7
Heat 1 Tbsp. extra-virgin olive oil and 1 Tbsp. ghee in a Dutch oven over medium heat until hot. Add 2 tsp. cumin seeds and cook until seeds begin to sizzle, about ⏱️ 30 seconds. Add reserved peppercorn mixture and cook, stirring, until fragrant, about ⏱️ 1 minute. Add 1 medium red onion, sliced and sauté until deeply browned, 10–⏱️ 15 minutes. Mix in ¼ cup cilantro leaves, roughly chopped, ¼ cup mint leaves, chopped, ¼ cup roasted cashews, coarsely chopped, 2 tsp. garam masala, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt until well combined.
. extra-virgin olive oil1 Tbsp. ghee1 Tbsp. cumin seeds2 tspmedium red onion, sliced1½ tsp. garam masala1. garam masala2 tsp½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt1
8
Stir in reserved marinated cauliflower mixture and cook over medium heat, stirring occasionally, until marinade darkens and some oil is beginning to separate from the sauce, 8–⏱️ 10 minutes. Remove from heat. Transfer two-thirds of cauliflower mixture to a bowl and set aside. Reserve remaining cauliflower mixture in Dutch oven.
9
Saffron milk drizzle
10
In a small saucepan, bring ¼ cup whole milk, 1 Tbsp. ghee, and ¼ tsp. saffron threads to a boil.
. ghee1 Tbsp
11
Biryani assembly
12
Evenly layer one-third of basmati rice on top of cauliflower mixture in Dutch oven. Repeat process twice, alternating between reserved cauliflower mixture and rice. Drizzle saffron milk over final rice layer. Cover pot with a lid, place over low heat, and cook until spices are very aromatic and rice is fully cooked and fluffy, 20–⏱️ 25 minutes.
basmati rice, rinsed1 cup
13
Top biryani with ½ cup cilantro sprigs, ½ cup mint leaves, and ¼ cup roasted cashews, coarsely chopped. Serve hot with lemon wedges, if desired, for squeezing.
Lemon wedges (for serving; optional)
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