Cauliflower Biryani

This scrumptious and vibrant Cauliflower Biryani is very 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 is wholesome and hearty sufficient for a weeknight dinner and particular sufficient for a weekend deal with or to share with firm. It is also gluten-free, soy-free, nut-free and vegan, after all.

A black bowl of cauliflower biryani with silver spoon.

Why you’ll love this cauliflower biryani

It is hearty consolation meals, but it is also exquisitely particular. You may make this a meal for an event, or serve it for dinner nearly any day.
It’s so scrumptious with the chunky cauliflower that has absorbed all of the goodness of the yogurt sauce, and the aromatic, lengthy, completely cooked grains of basmati rice.
It’s straightforward to make. Biryanis, I’ve lengthy mentioned, are among the many best Indian meals to cook dinner, as a result of they do not contain as a lot prep as so many different Indian dishes do. For this recipe the prep includes separating a head of cauliflower in massive florets, chopping a number of herbs, and soaking basmati rice in water for half-hour. It could not get simpler.
It’s everybody pleasant. The recipe is gluten-free, soy-free, nut-free and gluten-free, so anyone can eat it.

Components for cauliflower biryani

1 cup basmati rice
2 tablespoons vegetable oil
6 inexperienced cardamom pods + 2 black cardamom pods + 2-3 bay leaves + 6 cloves
2 teaspoons shahi jeera (caraway seeds or black cumin seeds). These can be found at Indian grocery shops and on-line. You should utilize 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 should use dried dill. Use 2 teaspoons dill if utilizing dried).
1 cup vegan yogurt. I exploit my do-it-yourself cashew yogurt. If nut-free use some other vegan yogurt, together with soy yogurt or coconut yogurt.
2-4 tablespoons biryani masala. Biryani masalas differ enormously by model. Add a few tablespoons at first, then add kind of relying on how the sauce tastes to you. Keep in mind you need the sauce to have a powerful, daring taste as a result of the cauliflower will dilute the style a bit.
1 cup fried onions. You may fry your personal or do what I do and simply use storebought fried onions (just like the French’s model or the Aldi retailer model). Indian shops additionally often promote fried onions in a packet.
1 medium head cauliflower
Salt to style

A ladleful of cauliflower gobi dum biryani being lifted out of a dutch oven.

make cauliflower biryani

Wash the rice in a few modifications of water, then soak it for half-hour in sufficient water to cowl the rice by two inches.
Pressure out all of the water, then add 1 teaspoon shahi jeera or caraway seeds. Now you can both microwave the rice or cook dinner it on the stovetop. If cooking within the microwave add salt to style and a couple of cups water and microwave for 10 minutes. If cooking on the stovetop convey an enormous pot of water to boil, as you’ll for pasta. Salt the water liberally, then add the soaked rice with the caraway seeds to the boiling water and cook dinner 7-8 minutes or till the rice is about 80 p.c completed. Pressure out the surplus water.
Combine 2 teaspoon biryani masala and ½ cup fried onions with the rice.

Whereas the rice is soaking and cooking, make the cauliflower biryani sauce.
Warmth the oil in a big pot with a decent lid. Add the inexperienced and black cardamom pods, cloves and bay leaves. Saute for a minute or two till aromatic.
Add the shahijeera and saute a number of seconds. Then stir within the ginger garlic paste and saute for about 30 seconds. Stir within the chopped herbs.

As quickly because the herbs begin to wilt add within the yogurt. Stir in 2 tablespoons biryani masala, style, and add extra if wanted.
Let the sauce come to a boil. Stir within the cauliflower florets. Add a cup of water, combine, cowl and cook dinner 10 minutes or till the cauliflower is tender however has a little bit of a chew.
Examine salt and add extra if wanted.

Layer the rice over the cauliflower sauce. Unfold evenly. High, if you want, with extra golden brown fried onions and/or a number of mint leaves. It’s also possible to sprinkle on a pinch of saffron soaked in ½ cup nondairy milk at this level over the rice, for a fancier presentation.
Cowl the biryani with a decent lid and let it steam over low warmth for 20 minutes so the flavors of the sauce permeate the lengthy grains of the basmati rice.
Flip off warmth and wait quarter-hour, with out peeking, earlier than you serve the biryani.

Often requested questions

Can I make this with frozen cauliflower?

You may positively use frozen cauliflower. No must thaw, simply add to the pot and let it cook dinner.

Can I exploit different greens on this biryani?

You may add as many greens to the biryani as you need to. Carrots and potatoes are nice candidates for biryani, as are candy potatoes and eggplants. Keep away from watery greens and leafy greens, nonetheless.

Can I cook dinner the cauliflower biryani prematurely?

Biryanis style even higher once they sit round for a day or two, so sure, you positively could make the biryani prematurely. Warmth in a preheated 350 diploma oven for 10 minutes or till warmed by way of earlier than serving.

Ought to I add cayenne or one other chilli powder to this recipe to make it spicy?

The biryani masala is already fairly spicy, so should you plan to make use of extra chilli powder use it with warning and solely add should you love a whole lot of warmth in your meals.

Can I exploit garam masala as an alternative of biryani masala?

Garam masala isn’t an actual substitute for biryani masala as a result of it would not comprise among the substances, like pomogranate seeds and dried plums, which give biryani a particular taste. However if in case you have solely garam masala readily available and may’t discover biryani masala (or make it), you possibly can substitute the biryani masala with an equal amount of garam masala.

How can I make my very own fried onions?

To make your personal fried onions, slice two onions very thinly. Warmth oil for deep frying in a heavy pot or pan. Fry the sliced onions for 3-4 minutes till golden brown and crispy.

Storage directions

Refrigerate: The cauliflower biryani could be saved within the fridge for as much as 4 days.
Freeze: Freeze the biryani in a freezer protected container for as much as three months.
Reheat: Reheat small parts within the microwave, or place your complete pot in a 350-degree preheated oven till warmed by way of.

Extra yummy vegan biryani recipes

This scrumptious and vibrant Cauliflower Biryani is very 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 is wholesome and hearty sufficient for a weeknight dinner and particular sufficient for a weekend deal with or to share with firm. It is also gluten-free, soy-free, nut-free and vegan, after all.

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Course: Foremost Course/Rice

Delicacies: Indian

Weight-reduction plan: Gluten Free, Vegan, Vegetarian

Key phrase: Cauliflower Biryani

Servings: 6 servings

Energy: 316kcal

Creator: Vaishali · Holy Cow! Vegan Recipes

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Directions

Add 1 teaspoon shahi jeera or caraway seeds to the soaked, drained rice. Now you can both microwave the rice or cook dinner it on the stovetop. If cooking within the microwave add salt to style and a couple of cups water and microwave for 10 minutes. If cooking on the stovetop convey an enormous pot of water to boil, as you’ll for pasta. Salt the water liberally, then add the soaked rice with the caraway seeds to the boiling water and cook dinner 7-8 minutes or till the rice is about 80 p.c completed. Pressure out the surplus water.
Combine 2 teaspoons biryani masala and ½ cup fried onions with the rice.
Whereas the rice is soaking and cooking, make the cauliflower biryani sauce. Warmth the oil in a big pot with a decent lid. Add the inexperienced and black cardamom pods, cloves and bay leaves. Saute for a minute or two till aromatic.
Add the shahijeera and saute a number of seconds. Then stir within the ginger garlic paste and saute for about 30 seconds. Stir within the chopped herbs. As quickly as they begin to wilt add within the yogurt. Stir in 2 tablespoons biryani masala, style, and add extra if wanted.
Let the sauce come to a boil. Stir within the cauliflower florets. Add a cup of water, combine, cowl and cook dinner 10 minutes or till the cauliflower is tender however has a little bit of a chew. Examine salt and add extra if wanted.
Layer the rice over the cauliflower sauce. Unfold evenly. High, if you want, with extra fried onions and/or a number of mint leaves. It’s also possible to sprinkle on a pinch of saffron soaked in ½ cup nondairy milk at this level over the rice, for a fancier presentation. Cowl the biryani with a decent lid and let it steam over low warmth for 20 minutes so the flavors of the sauce permeate the lengthy grains of the basmati rice.
Flip off warmth and wait quarter-hour, with out peeking, earlier than you serve the biryani.

Diet

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