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
- 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
- 1/2 tsp coconut or vegetable oil
- 2 tbsp golden raisins and 2 tbsp raw cashews for garnish
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.