You can make a biryani with practically any chunky vegetable, but no other veggie lends itself as naturally to a biryani as the amazing cauliflower. The cauliflower easily absorbs the flavors of the spiced, herbed yogurt sauce and shares all that deliciousness with the aromatic basmati rice when they cook together over low heat, or dum. This cauliflower biryani or gobi biriyani (as it would be called in India) makes a flamboyant dinner you can serve to guests, but it is so simple to make that you might just want to whip it up on a weeknight for family. Serve it with a simple vegan raita on the side for a nourishing meal.
Why you will love this cauliflower biryani
It’s hearty comfort food, yet it’s also exquisitely special. A sumptuous vegetable biryani can be served on a special occasion, or it can be eaten for just about any meal. This cauliflower biryani is just as versatile. It is so delicious with the chunky cauliflower that has absorbed all the goodness of the yogurt sauce, and the fragrant, long, perfectly cooked grains of basmati rice. It is easy to make. Biryanis, I’ve long said, are among the easiest Indian foods to cook, because they don’t involve as much prep as so many other Indian dishes do. For this recipe the prep involves separating a head of cauliflower in large florets, chopping a few herbs, and soaking basmati rice in water for 30 minutes. It couldn’t get easier. It is everyone friendly. The recipe is gluten-free, soy-free, nut-free and gluten-free, so anybody can eat it.
How to make cauliflower biryani
Wash the rice in a couple of changes of water, then soak it for 30 minutes in enough water to cover the rice by two inches. Strain out all the water, then add 1 teaspoon shahi jeera or caraway seeds. You can now either microwave the rice or cook it on the stovetop. If cooking in the microwave add salt to taste and 2 cups water and microwave for 10 minutes. If cooking on the stovetop bring a big pot of water to boil, as you would for pasta. Salt the water liberally, then add the soaked rice with the caraway seeds to the boiling water and cook 7-8 minutes or until the rice is about 80 percent done. Strain out the excess water. Mix 2 teaspoon biryani masala and ½ cup fried onions with the rice.
While the rice is soaking and cooking, make the cauliflower biryani sauce. Heat the oil in a large pot with a tight lid. Add the green and black cardamom pods, cloves and bay leaves. Saute for a minute or two until fragrant. Add the shahijeera and saute a few seconds. Then stir in the ginger garlic paste and saute for about 30 seconds. Stir in the chopped herbs.
As soon as the herbs start to wilt add in the yogurt. Stir in 2 tablespoons biryani masala, taste, and add more if needed. Let the sauce come to a boil. Stir in the cauliflower florets. Add a cup of water, mix, cover and cook 10 minutes or until the cauliflower is tender but has a bit of a bite. Check salt and add more if needed.
Layer the rice over the cauliflower sauce. Spread evenly. Top, if you wish, with more golden brown fried onions and/or a few mint leaves. You can also sprinkle on a pinch of saffron soaked in ½ cup nondairy milk at this point over the rice, for a fancier presentation. Cover the biryani with a tight lid and let it steam over low heat for 20 minutes so the flavors of the sauce permeate the long grains of the basmati rice. Turn off heat and wait 15 minutes, without peeking, before you serve the biryani.
Storage instructions
Refrigerate: The cauliflower biryani can be stored in the fridge for up to 4 days. Freeze: Freeze the biryani in a freezer safe container for up to three months. Reheat: Reheat small portions in the microwave, or place the entire pot in a 350-degree preheated oven until warmed through.
More yummy vegan biryani recipes
Spicy Eggplant Biryani Dum Aloo Biryani Vegan Keema Biryani Instant Pot Butternut Squash Biryani Cauliflower Rice Biryani (Keto + Vegan)
Recipe card
Check to get new recipe updates by email.
