Cauliflower Rice Biryani
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5 from 1 vote

Cauliflower Rice Biryani

A simple, easy but delicious and low-carb Cauliflower Rice Biryani made by subbing grated cauliflower for rice. Carrots and asparagus add fresh spring flavor.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main
Cuisine: Indian fusion
Servings: 4 servings
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

  • 1 head cauliflower, trimmed and separated into florets. Process the cauliflower in a food processor until it breaks down into rice-size bits. Don't turn it into a mush-- use the "pulse" function on your processor in short bursts of five seconds each time until the deed is done.
  • 1 medium red onion, very thinly sliced
  • 1 large carrot, julienned or cut into small rounds
  • 6-8 inch stalks of asparagus, tough ends trimmed, then cut lengthwise into 3/4- pieces
  • 1 tsp coconut or vegetable oil
  • 1 tsp shah jeera or black cumin substitute with regular cumin seeds if you don't have these
  • 3 green cardamom pods
  • 2 leaves dry bay
  • 1 tsp grated ginger
  • 1 tsp minced or crushed garlic
  • 1/4 cup raw cashews ground to a smooth paste with 1/2 cup water
  • Juice of 1/2 lemon
  • 1 tsp to 2 garam masala or biryani masala
  • 2 tbsp finely chopped mint
  • 2 tbsp finely chopped coriander
  • 1/2 tsp cayenne optional -- check to see if your garam masala or biryani masala has chilis added to it. Some of these premade mixes can be pretty hot
  • Salt to taste
  • Garnish:
  • 1/2 tsp coconut or vegetable oil
  • 2 tbsp golden raisins and 2 tbsp raw cashews for garnish

Instructions

  • Heat the oil in a large pan with a tight lid
  • Add the cloves, cardamom and bay leaves. Saute until the color of the bay leaves darkens slightly, about a minute.
  • Add the shah jeera and saute for a few seconds, then add the onions.
  • Saute the onions until they begin to turn golden at the edges. Add the ginger and garlic pastes and saute a few more seconds
  • Add the carrots and asparagus, mix, cover the saucepan with a lid, and let the vegetables cook for 2 minutes.
  • Add the cashewnut paste and the lemon juice. Stir well and cook a couple more minutes until the liquid has mostly evaporated.
  • Add the biryani masala, cayenne if using, mint and coriander leaves and stir to mix.
  • Add the cauliflower rice, give everything a good stir, add some salt, cover with the lid, and let the biryani cook 8 minutes.
  • Uncover, stir, and check seasoning. Add more salt if needed.
  • To make the garnish, heat the 1/2 tsp of oil, add the raisins and the cashew nuts and fry for a few seconds until the cashews start to turn golden brown.
  • Pour over the biryani.
  • Tip: Serve the biryani with a fresh raita, like my soy-free Cucumber Raita.