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
Servings: 4 servings
- 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)
- 8 stalks asparagus (tough ends trimmed, then cut lengthwise into 3/4- pieces)
- 1 tsp vegetable oil
- 1 tsp shah jeera (black cumin. Can substitute with regular cumin seeds)
- 3 green cardamom pods
- 2 bay leaves
- 1 tsp ginger (grated)
- 1 tsp garlic (minced or crushed)
- 1/4 cup raw cashews (blended into a smooth paste with 1/2 cup water)
- Juice of 1/2 lemon
- 1-2 tsp biryani masala (garam masala will do at a pinch)
- 2 tbsp mint (finely chopped)
- 2 tbsp cilantro (finely chopped)
- 1/2 tsp cayenne (optional -- check to see if your garam masala or biryani masala has any chile pepper powder added to it. Some of these premade mixes can be pretty hot)
- Salt to taste
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.
Calories: 177kcal | Carbohydrates: 25g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Sodium: 61mg | Potassium: 765mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3473IU | Vitamin C: 76mg | Calcium: 70mg | Iron: 3mg