Vegan Cauliflower Biryani
I won’t write a big long thing about how much I love biryani; I already did that when I shared my mom’s lamb biryani recipe. Think about it - caramelized onions, mint, saffron, and warm Indian spices. How could that possibly taste bad? While I still want my mom’s biryani over anyone else’s, I wanted to come up with a vegetable-forward version that can come together quickly. The biggest difference here is you can skip the marination stage since marinating cauliflower isn’t going to change the flavor or texture as much as marinating meat does. This means you don’t need to plan to make biryani a few days in advance - if you have the ingredients handy, you can make this version the day of!
Also, as the title implies, I subbed the yogurt, milk, and ghee with vegan substitutes. It turned out fantastic! As long as you’re tasting the onions, mint, and saffron, you’ve got a biryani. And speaking of saffron, I recently ordered the Kashmiri saffron from Diaspora Co. and I am dead serious (saffron is serious business) when I say this is the best saffron I’ve used. It smells like warm honey, vanilla, and flowers. It’s intoxicating. Of course you can use whatever saffron you have access to but I basically built my biryani around this saffron so I had to give it an over the top shoutout.
Serves 4
Ingredients
For the cauliflower base:
1/4 cup oil
3 cups sliced red onions, divided
3 green cardamom pods, crushed
1 inch cinnamon stick
4-5 whole cloves
1/2 tsp cumin seeds
1 tbsp grated garlic
1 tbsp grated ginger
1 medium head cauliflower, cut into florets and stem cut into chunks
1 chopped tomato
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp cayenne (optional, for heat)
1/2 tsp garam masala
1/4 cup plant-based yogurt (cashew milk yogurt is my preferred)
salt to taste
For the rice:
1 cup aged basmati or other long grain rice, washed 2-3 times
1/4 tsp fennel seeds
1 inch cinnamon stick
3 whole cloves
1 tsp oil
2 cups water
salt to taste
The other stuff:
1 cup chopped cilantro
1 cup chopped mint
1/2 cup plant-based milk (oat milk is my preferred)
6-8 strands saffron
1/4 tsp garam masala to sprinkle
Method
Prepare the onions. In a small saucepan, heat 1/4 cup oil. Working in batched, fry the 2 cups of sliced red onions. Set aside on a paper towel to drain.
Prepare the cauliflower base. Take 1 tbsp of the frying oil and add to a 4-5 quart pot over medium-high heat. Add the whole spices: cardamom, cinnamon, cloves, and cumin seeds. Let them flavor the oil, about 1 min.
Now, add in the 1 cup of sliced red onions, sprinkle some salt, and sweat for 15 mins. Lower the heat and add splashes of water if the onions are sticking. Next, add in the grated ginger and garlic and cook for another 5-8 mins over medium heat.
Add in the cauliflower, chopped tomato, and ground spices (turmeric, cumin, coriander, cayenne and garam masala). Mix thoroughly to incorporate the spices. Add 2 tablespoons of water, cover the pot partially, and cook the cauliflower for 15 mins or until tender. Mix in the yogurt and cook for an additional 5 mins. Taste for salt and adjust as needed.
While the cauliflower cooks, prepare the rice. Take everything listed under “For the rice” and cook either using a rice cooker or over the stove.
Prepare the saffron. Heat the milk in the microwave for 30 seconds and add in the saffron strands, gently crushing them with your fingers or a spoon. Set aside for at least 15 mins to let the saffron release its color and aroma.
Get ready to assemble! Turn the cauliflower pot’s heat to low. Sprinkle in a layer of chopped mint, chopped cilantro, half of the fried onions, and pinches of garam masala. Now, add in the rice over the top in an even layer. Top the rice with the remaining fried onions, spoon in the saffron milk, and another sprinkle of garam masala. Place the lid over the top and let the pot sit over low heat for 15 mins.
Remove the lid and turn off the heat. Garnish with more cilantro and mint and serve!
