Cauliflower ‘Rice’ Biryani
Servings Prep Time
4 20minutes
Cook Time
Servings Prep Time
4 20minutes
Cook Time
  • 1 cauliflower
  • 2tbsp of vegetable oil
  • 10 cashew nutsraw
  • 1 bay leaf
  • 1 cinnamon stick
  • 5 cardamom pods
  • 1 onionfinely sliced
  • 50g of green beanstrimmed
  • 50g of carrotscut into batons
  • 1/2 red pepperdeseeded and cut into strips
  • 30g of peasfresh or frozen
  • 1tsp chilli powderor more to taste
  • 1 garlic clovechopped
  • 1slice of root ginger1cm thick, finely sliced
  • 1/2tsp turmeric powder
  • 1/2tsp salt
  • 40g of tomatoeschopped
  • 1 handful of coriander leaveschopped
  • 1 handful of mint leaveschopped
To serve
  • Greek yoghurtoptional
  • cashew nutstoasted, optional
  1. To begin, cut the cauliflower up into individual florets, then place the florets in a blender. Blitz until broken down into small, rice-sized pieces
  2. Add the oil to a large pan and place over a medium heat. Once hot, add the cashew nuts, cardamom pods, cinnamon stick and bay leaves. Cook for 2-3 minutes, stirring until aromatic
  3. Stir in the onions and cook for 10 minutes until nicely golden brown. Add the beans, carrots, pepper, peas, chilli, garlic, ginger, turmeric and salt, then place a lid on the pan and continue to cook for 20 minutes on a very gentle heat, stirring from time to time to prevent burning
  4. After 20 minutes, stir in the cauliflower rice and tomatoes and cook for a further 5 minutes
  5. Stir in the fresh herbs, stir well and remove the cinnamon stick and bay leaves. Taste the biryani, adjusting the seasoning and adding more herbs if needed, then place in a large serving dish. Serve with a dollop of Greek yoghurt and some toasted cashews