Description
Cauliflower Biryani offers a flavorful and aromatic twist on the classic Indian dish. Tender cauliflower florets are cooked with fragrant basmati rice, saffron, and traditional biryani spices, creating a satisfying, plant-based alternative to meat-based biryani. Perfect for family dinners or special occasions.
Ingredients
1 large head cauliflower, cut into bite-sized florets
1 ½ cups basmati rice, rinsed and soaked for 20 minutes
2 large onions, thinly sliced
3 tablespoons vegetable oil or ghee
1 tablespoon ginger-garlic paste
2 tomatoes, chopped
1 cup plain yogurt (use coconut yogurt for vegan option)
1 teaspoon turmeric powder
2 teaspoons garam masala
1 teaspoon cumin seeds
4 green cardamom pods
4 whole cloves
1 cinnamon stick
2 bay leaves
1 teaspoon red chili powder (adjust to taste)
Salt to taste
A pinch of saffron soaked in 2 tablespoons warm milk or water
½ cup fresh cilantro and mint leaves, chopped
1 tablespoon lemon juice
Optional: Fried onions for garnish
Instructions
- Steam or lightly boil the cauliflower florets until just tender but still firm. Set aside.
- Parboil the soaked basmati rice in salted boiling water until it’s about 70% cooked. Drain and set aside.
- Heat oil or ghee in a large, heavy-bottomed pan. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.
- Add the sliced onions and cook on medium heat until golden brown and caramelized.
- Stir in the ginger-garlic paste and cook until aromatic. Add chopped tomatoes, turmeric, red chili powder, garam masala, and salt. Cook until the tomatoes break down and the oil starts to separate from the mixture.
- Reduce heat to low, then add the yogurt, mixing thoroughly. Add the steamed cauliflower florets and gently fold them into the spiced yogurt mixture, coating them evenly.
- In the same pan, spread half of the parboiled rice over the cauliflower mixture. Sprinkle half the saffron milk, chopped cilantro, mint, and lemon juice over the rice. Repeat with the remaining rice, saffron milk, and herbs, creating layers.
- Cover the pan tightly with a lid and cook on very low heat for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.
- Turn off the heat and let the biryani rest, covered, for 10 minutes. Gently fluff the rice with a fork. Garnish with fried onions if desired, and serve hot with raita (yogurt sauce), pickle, or fresh salad.
Notes
Add protein by mixing in chickpeas or tofu for a protein-packed version.
Include additional vegetables like peas, carrots, or potatoes for more texture.
For a spicier biryani, increase the amount of chili powder or add fresh green chilies.
For extra richness, garnish with toasted cashews, almonds, or raisins.
Substitute saffron with turmeric or safflower if not available.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 6g
- Sodium: 530mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
