Cauliflower Biryani

This aromatic biryani boasts complex flavor thanks to a mix of warm spices, saffron, and roasted cauliflower.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to middle position and heat oven to 425 degrees. Toss cauliflower, 2 tablespoons oil, 1/8 teaspoon cardamom, 1/8 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoons pepper together in a bowl. Spread cauliflower into rimmed baking sheet and roast until tender, 15-20 minutes.

Step 2

Meanwhile, heat remaining 2 tablespoons oil in large saucepan over medium-high heat until simmering. Add onion and cook, stirring often, until soft and dark brown around edges, 10-12 minutes.

Step 3

Stir in garlic, jalapeño, cinnamon, ginger, remaining 1/8 teaspoon cardamom, and remaining 1/8 teaspoon cumin and cook until fragrant, about 1 minute. Stir in rice and cook until well coated, about 1 minute. Add water and 1/2 teaspoon salt and bring to simmer. Reduce heat to low, cover, and simmer until all liquid is absorbed, 16-18 minutes.

Step 4

Remove pot from heat and sprinkle currants and saffron over rice. Cover, laying clean folded dish towel underneath lid, and let sit for 10 minutes. Fold in cilantro, mint, and roasted cauliflower. Season with salt and pepper to taste and serve with yogurt sauce.

Step 5

Combine yogurt, garlic, cilantro, and mint in small bowl; Season to taste with salt and pepper. Let stand at least 30 minutes to blend flavors. (Sauce can be refrigerated for up to 2 days).