Cauliflower Biryani

Name: Cauliflower Biryani
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 1 head cauliflower (2lbs), cored and cut into 1/2-inch florets; 1/4 cup extra-virgin olive oil; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cumin; Salt; Pepper; 1 onion, sliced thin; 4 garlic cloves, minced; 1 Jalapeño Chile, stemmed, seeded, and minced; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground ginger; 1 1/2 cups basmati rice, rinsed; 2 1/4 cups water; 1/4 cup dried currants or raisins; 1/2 teaspoon saffron threads, lightly crumbled; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh mint; 1 cup low-fat plain yogurt or whole milk; 1 garlic clove, minced; 2 tablespoons minced fresh cilantro; 2 tablespoons fresh mint minced; Salt; Pepper

5 steps

Prep:30minCook:35min

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

Updated at: Thu, 17 Aug 2023 13:41:22 GMT

Ingredients

4 servings

1 headcauliflower

cored and cut into 1/2-inch florets

¼ cupextra-virgin olive oil

¼ teaspoonground cardamom

¼ teaspoonground cumin

stemmed, seeded, and minced

⅛ teaspoonground cinnamon

⅛ teaspoonground ginger

1 ½ cupsbasmati rice

rinsed

2 ¼ cupswater

¼ cupdried currants

or raisins

½ teaspoonsaffron threads

lightly crumbled

2 tablespoonsfresh cilantro

chopped

2 tablespoonsfresh mint

chopped

Yogurt-Herb Sauce

1 cuplow-fat plain yogurt

or whole milk

1garlic clove

minced

2 tablespoonsfresh cilantro

minced

2 tablespoonsfresh mint

minced

salt

pepper

Instructions

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.

Baking sheet

Parchment paper

OvenHeat

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.

CooktopHeat

Sauce Pan

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.

Yogurt-Herb 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).