This delicious and vibrant Cauliflower Biryani is so easy and it makes a grand Indian dinner. Chunky cauliflower florets are cooked in a spicy yogurt sauce and layered with long-grain basmati rice, shards of fried onion, and herbs like mint and cilantro. It's healthy and hearty enough for a weeknight dinner and special enough for a weekend treat or to share with company. It's also gluten-free, soy-free, nut-free and vegan, of course.
Why you will love this cauliflower biryani
- It's hearty comfort food, yet it's also exquisitely special. A sumptuous vegetable biryani can be served on a special occasion, or it can be eaten for just about any meal. This cauliflower biryani is just as versatile.
- It is so delicious with the chunky cauliflower that has absorbed all the goodness of the yogurt sauce, and the fragrant, long, perfectly cooked grains of basmati rice.
- It is easy to make. Biryanis, I've long said, are among the easiest Indian foods to cook, because they don't involve as much prep as so many other Indian dishes do. For this recipe the prep involves separating a head of cauliflower in large florets, chopping a few herbs, and soaking basmati rice in water for 30 minutes. It couldn't get easier.
- It is everyone friendly. The recipe is gluten-free, soy-free, nut-free and gluten-free, so anybody can eat it.
Ingredients for cauliflower biryani
- 1 cup basmati rice
- 2 tablespoons vegetable oil
- 6 green cardamom pods + 2 black cardamom pods + 2-3 bay leaves + 6 cloves
- 2 teaspoons shahi jeera (caraway seeds or black cumin seeds). These are available at Indian grocery stores and online. You can use cumin seeds as an approximate substitute.
- 1 heaping tablespoon ginger garlic paste
- 2 tablespoons cilantro or coriander leaves + 2 tablespoons mint + 2 tablespoons dill (you can use dried dill. Use 2 teaspoons dill if using dried).
- 1 cup vegan yogurt. I use my homemade cashew yogurt. If nut-free use any other vegan yogurt, including soy yogurt or coconut yogurt.
- 2-4 tablespoons biryani masala. Biryani masalas vary greatly by brand. Add a couple of tablespoons at first, then add more or less depending on how the sauce tastes to you. Remember you want the sauce to have a strong, bold flavor because the cauliflower will dilute the taste a bit.
- 1 cup fried onions. You can fry your own or do what I do and just use storebought fried onions (like the French's brand or the Aldi store brand). Indian stores also usually sell fried onions in a packet.
- 1 medium head cauliflower
- Salt to taste
How to make cauliflower biryani
- Wash the rice in a couple of changes of water, then soak it for 30 minutes in enough water to cover the rice by two inches.
- Strain out all the water, then add 1 teaspoon shahi jeera or caraway seeds. You can now either microwave the rice or cook it on the stovetop. If cooking in the microwave add salt to taste and 2 cups water and microwave for 10 minutes. If cooking on the stovetop bring a big pot of water to boil, as you would for pasta. Salt the water liberally, then add the soaked rice with the caraway seeds to the boiling water and cook 7-8 minutes or until the rice is about 80 percent done. Strain out the excess water.
- Mix 2 teaspoon biryani masala and ½ cup fried onions with the rice.
- While the rice is soaking and cooking, make the cauliflower biryani sauce.
- Heat the oil in a large pot with a tight lid. Add the green and black cardamom pods, cloves and bay leaves. Saute for a minute or two until fragrant.
- Add the shahijeera and saute a few seconds. Then stir in the ginger garlic paste and saute for about 30 seconds. Stir in the chopped herbs.
- As soon as the herbs start to wilt add in the yogurt. Stir in 2 tablespoons biryani masala, taste, and add more if needed.
- Let the sauce come to a boil. Stir in the cauliflower florets. Add a cup of water, mix, cover and cook 10 minutes or until the cauliflower is tender but has a bit of a bite.
- Check salt and add more if needed.
- Layer the rice over the cauliflower sauce. Spread evenly. Top, if you wish, with more golden brown fried onions and/or a few mint leaves. You can also sprinkle on a pinch of saffron soaked in ½ cup nondairy milk at this point over the rice, for a fancier presentation.
- Cover the biryani with a tight lid and let it steam over low heat for 20 minutes so the flavors of the sauce permeate the long grains of the basmati rice.
- Turn off heat and wait 15 minutes, without peeking, before you serve the biryani.
Frequently asked questions
Can I make this with frozen cauliflower?
You can definitely use frozen cauliflower. No need to thaw, just add to the pot and let it cook.
Can I use other vegetables in this biryani?
You can add as many vegetables to the biryani as you want to. Carrots and potatoes are great candidates for biryani, as are sweet potatoes and eggplants. Avoid watery vegetables and leafy greens, however.
Can I cook the cauliflower biryani in advance?
Biryanis taste even better when they sit around for a day or two, so yes, you definitely can make the biryani in advance. Heat in a preheated 350 degree oven for 10 minutes or until warmed through before serving.
Should I add cayenne or another chilli powder to this recipe to make it spicy?
The biryani masala is already quite spicy, so if you plan to use more chilli powder use it with caution and only add if you love a lot of heat in your food.
Can I use garam masala instead of biryani masala?
Garam masala is not an exact substitute for biryani masala because it doesn't contain some of the ingredients, like pomogranate seeds and dried plums, which give biryani a special flavor. But if you have only garam masala on hand and can't find biryani masala (or make it), you can substitute the biryani masala with an equal quantity of garam masala.
How can I make my own fried onions?
To make your own fried onions, slice two onions very thinly. Heat oil for deep frying in a heavy pot or pan. Fry the sliced onions for 3-4 minutes until golden brown and crispy.
Storage instructions
- Refrigerate: The cauliflower biryani can be stored in the fridge for up to 4 days.
- Freeze: Freeze the biryani in a freezer safe container for up to three months.
- Reheat: Reheat small portions in the microwave, or place the entire pot in a 350-degree preheated oven until warmed through.
More yummy vegan biryani recipes
Cauliflower Biryani
This delicious and vibrant Cauliflower Biryani is so easy and it makes a grand Indian dinner. Chunky cauliflower florets are cooked in a spicy yogurt sauce and layered with long-grain basmati rice, shards of fried onion, and herbs like mint and cilantro. It's healthy and hearty enough for a weeknight dinner and special enough for a weekend treat or to share with company. It's also gluten-free, soy-free, nut-free and vegan, of course.
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Servings: 6 servings
Calories: 316kcal
Equipment
- microwave safe bowl or large pot for cooking rice
- Large pot or dutch oven with tight lid
Ingredients
- 1 cup basmati rice (washed in a couple changes of water, then soaked in water for 30 minutes. Drain before using.)
- 2 tablespoons vegetable oil
- 6 green cardamom pods
- 2 black cardamom pods
- 6 cloves
- 2-3 bay leaves
- 2 teaspoons shahi jeera (caraway seeds, divided)
- 1 heaping tbsp ginger garlic paste
- 2 tablespoon cilantro (chopped)
- 2 tablespoon mint (chopped)
- 2 tablespoon dill (chopped. Use 2 teaspoon if using dried mint)
- 1 cup vegan yogurt
- 2-4 tablespoons biryani masala (Biryani masalas vary greatly by brand. Add a couple of tablespoons at first, then add more or less depending on how the sauce tastes to you. Remember you want the sauce to have a strong, bold flavor because the cauliflower will dilute the taste a bit.)
- 1 cup fried onions (divided)
- 1 medium head cauliflower (separated into large florets)
- Salt to taste
Instructions
- Add 1 teaspoon shahi jeera or caraway seeds to the soaked, drained rice. You can now either microwave the rice or cook it on the stovetop. If cooking in the microwave add salt to taste and 2 cups water and microwave for 10 minutes. If cooking on the stovetop bring a big pot of water to boil, as you would for pasta. Salt the water liberally, then add the soaked rice with the caraway seeds to the boiling water and cook 7-8 minutes or until the rice is about 80 percent done. Strain out the excess water.
- Mix 2 teaspoons biryani masala and ½ cup fried onions with the rice.
- While the rice is soaking and cooking, make the cauliflower biryani sauce. Heat the oil in a large pot with a tight lid. Add the green and black cardamom pods, cloves and bay leaves. Saute for a minute or two until fragrant.
- Add the shahijeera and saute a few seconds. Then stir in the ginger garlic paste and saute for about 30 seconds. Stir in the chopped herbs. As soon as they start to wilt add in the yogurt. Stir in 2 tablespoons biryani masala, taste, and add more if needed.
- Let the sauce come to a boil. Stir in the cauliflower florets. Add a cup of water, mix, cover and cook 10 minutes or until the cauliflower is tender but has a bit of a bite. Check salt and add more if needed.
- Layer the rice over the cauliflower sauce. Spread evenly. Top, if you wish, with more fried onions and/or a few mint leaves. You can also sprinkle on a pinch of saffron soaked in ½ cup nondairy milk at this point over the rice, for a fancier presentation. Cover the biryani with a tight lid and let it steam over low heat for 20 minutes so the flavors of the sauce permeate the long grains of the basmati rice.
- Turn off heat and wait 15 minutes, without peeking, before you serve the biryani.
Nutrition
Calories: 316kcal | Carbohydrates: 40g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Potassium: 440mg | Fiber: 5g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 48mg | Calcium: 53mg | Iron: 2mg
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R. Obot
Hey Vaishali,
Is this the vegan yoghurt recipe you mentioned?
https://holycowvegan.net/homemade-cultured-cashew-yogurt/
Vaishali
Yes! Sorry, I thought I linked it.