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Cauliflower Biryani

By Sara Mayer

Published on March 31, 2019

Time

1 hour

Yield

Serves 4 to 6

Cauliflower Biryani

Ingredients

1 head cauliflower (2 pounds), cored and cut into ½-inch florets¼ cup extra-virgin olive oil ¼ teaspoon ground cardamom ¼ teaspoon ground cumin Salt and pepper 1 onion, sliced thin4 garlic cloves 1 jalapeño chile, stemmed, seeded, and minced⅛ teaspoon ground cinnamon ⅛ teaspoon ground ginger 1 ½ cups basmati rice, rinsed2 ¼ cups water ¼ cup dried currants or raisins ½ teaspoon saffron threads, lightly crumbled2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh mint 1 recipe Yogurt-Herb Sauce

Before You Begin

Biryani is traditionally served with a cooling yogurt sauce; ideally, you should make it before starting the biryani to allow the flavors in the sauce to meld. We prefer the flavor of basmati rice in this recipe, but long-grain white, jasmine, or Texmati rice can be substituted.

Instructions

  1. Adjust oven rack to middle position and heat oven to 425 degrees. Toss cauliflower, 2 tablespoons oil, ⅛ teaspoon cardamom, ⅛ teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Spread cauliflower onto rimmed baking sheet and roast until tender, 15 to 20 minutes.
  2. Meanwhile, heat remaining 2 tablespoons oil in large saucepan over medium-high heat until shimmering. Add onion and cook, stirring often, until soft and dark brown around edges, 10 to 12 minutes.
  3. Stir in garlic, jalapeño, cinnamon, ginger, remaining ⅛ teaspoon cardamom, and remaining ⅛ teaspoon cumin and cook until fragrant, about 1 minute. Stir in rice and cook until well coated, about 1 minute. Add water and ½ teaspoon salt and bring to simmer. Reduce heat to low, cover, and simmer until all liquid is absorbed, 16 to 18 minutes.
  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.
Cauliflower Biryani
Styling by Marie Piraino.

Cauliflower Biryani

Headshot of Sara Mayer
By Sara Mayer
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Time

1 hour

Yield

Serves 4 to 6

Ingredients

1 head cauliflower (2 pounds), cored and cut into ½-inch florets
¼ cup extra-virgin olive oil
¼ teaspoon ground cardamom
¼ teaspoon ground cumin
Salt and pepper
1 onion, sliced thin
4 garlic cloves
1 jalapeño chile, stemmed, seeded, and minced
⅛ teaspoon ground cinnamon
⅛ teaspoon ground ginger
1 ½ cups basmati rice, rinsed
2 ¼ cups water
¼ cup dried currants or raisins
½ teaspoon saffron threads, lightly crumbled
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 recipe Yogurt-Herb Sauce

Ingredients

1 head cauliflower (2 pounds), cored and cut into ½-inch florets
¼ cup extra-virgin olive oil
¼ teaspoon ground cardamom
¼ teaspoon ground cumin
Salt and pepper
1 onion, sliced thin
4 garlic cloves
1 jalapeño chile, stemmed, seeded, and minced
⅛ teaspoon ground cinnamon
⅛ teaspoon ground ginger
1 ½ cups basmati rice, rinsed
2 ¼ cups water
¼ cup dried currants or raisins
½ teaspoon saffron threads, lightly crumbled
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 recipe Yogurt-Herb Sauce

Ingredients

1 head cauliflower (2 pounds), cored and cut into ½-inch florets
¼ cup extra-virgin olive oil
¼ teaspoon ground cardamom
¼ teaspoon ground cumin
Salt and pepper
1 onion, sliced thin
4 garlic cloves
1 jalapeño chile, stemmed, seeded, and minced
⅛ teaspoon ground cinnamon
⅛ teaspoon ground ginger
1 ½ cups basmati rice, rinsed
2 ¼ cups water
¼ cup dried currants or raisins
½ teaspoon saffron threads, lightly crumbled
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 recipe Yogurt-Herb Sauce

Why This Recipe Works

The best biryani recipes place fragrant long-grain basmati center stage, enriching it with saffron and a variety of fresh herbs and savory spices. However, it takes time to develop deep flavor by steeping whole spices and cooking each part of the dish on its own before marrying them. We decided to deconstruct this dish to reduce the time it took to cook while staying true to its warmth and homey appeal. We wanted to pair our rice with sweet, earthy roasted cauliflower. We cut the cauliflower into small florets to speed up roasting and tossed it with warm spices to give it deep flavor. While it roasted, we sautéed an onion until golden, then cooked jalapeño, garlic, and more spices until fragrant. We added the rice to this flavorful mixture and simmered it until tender. Once the rice finished cooking, we let the residual heat plump the currants and bloom the saffron while the rice rested. Lastly, we stirred in lots of bright mint and cilantro and our roasted cauliflower.

Before You Begin

Biryani is traditionally served with a cooling yogurt sauce; ideally, you should make it before starting the biryani to allow the flavors in the sauce to meld. We prefer the flavor of basmati rice in this recipe, but long-grain white, jasmine, or Texmati rice can be substituted.

Instructions

  1. Adjust oven rack to middle position and heat oven to 425 degrees. Toss cauliflower, 2 tablespoons oil, ⅛ teaspoon cardamom, ⅛ teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Spread cauliflower onto rimmed baking sheet and roast until tender, 15 to 20 minutes.
  2. Meanwhile, heat remaining 2 tablespoons oil in large saucepan over medium-high heat until shimmering. Add onion and cook, stirring often, until soft and dark brown around edges, 10 to 12 minutes.
  3. Stir in garlic, jalapeño, cinnamon, ginger, remaining ⅛ teaspoon cardamom, and remaining ⅛ teaspoon cumin and cook until fragrant, about 1 minute. Stir in rice and cook until well coated, about 1 minute. Add water and ½ teaspoon salt and bring to simmer. Reduce heat to low, cover, and simmer until all liquid is absorbed, 16 to 18 minutes.
  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.

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