Cauliflower Rice Biryani


I love the fact that this humble vegetable “cauliflower” is causing so many ripples in the food world or may be I was living under the rock up until now because all I could think of making with a cauliflower was “gobhi matar” (cauliflower and peas dry veg preparation).

Although still a bit new for my Indian pallate and would take time for me to get used to “cauliflower rice” but hey!!! Stop right there! I did make it suitable to my pallate and in this post I am sharing my first ever (I think) “cauliflower rice biryani”! Now I can say I am riding the new wave too! The cauliflower wave!

So this recipe was born simply because I couldn’t have cauliflower without the spices I have grown up eating. I made the cauliflower rice fragrant with all the dry aromatics a typical biryani recipe uses and served it with a mixed vegetable semi-dry preparation. Perfect! Absolute must try!

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Cauliflower Rice Biryani: Vegetable biryani with cauliflower rice.

Author: Nand

Recipe type: Dinner/Lunch

Cuisine: Fusion Cuisine

Serving Size: 2


  • Cauliflower, Medium – 1
  • Clarified butter – 2 tbsp
  • Big cardamom – 1
  • Green cardamom – 2
  • Cloves – 4
  • Cumin seeds – 1 tsp
  • Cinnamon – 1/2 inch
  • Star anise – 1
  • Salt to taste
  • Black pepper powder – 1 tsp
  • Boiled mixed vegetable (carrot, beans, etc.) – 1 cup
  • Cottage cheese, cubed – 1/2 cup
  • Tomato puree – 1 cup
  • Onions, chopped – 1/2 cup
  • Ginger and garlic paste – 1 tsp
  • Slit green chilies – 2
  • Biryani masala – 1 tsp
  • Cumin powder – 1 tsp
  • Red chili powder – 1/2 tsp (optional)
  • Salt to taste
  • Curd – 2 tbsp
  • Coriander, chopped – 1/4 cup
  • Mint leaves for garnish
  • Roasted cashews for garnish


  1. Grate the cauliflower florets. Wash thoroughly and drain to remove all the moisture. Use a napkin if needed to soak moisture.
  2. In a deep skillet, add 1 tbsp clarified batter. Add cumin seeds and once it crackles, add big cardamom, green cardamom, star anise, cinnamon and cloves.
  3. Now add grated cauliflower, salt and pepper 1/2 tsp.
  4. Mix well, cover and cook for a couple of minutes until the rice is soft (not too soft otherwise the whole dish will go mushy).
  5. Remove the lid and fry for a minute on high heat to get some browning. Switch off the gas and keep the cauliflower rice aside.
  6. In another skillet, add 1 tbsp clarified butter.
  7. Now add slit green chilies, onions, ginger and garlic paste. Fry till golden brown.
  8. Now add tomato puree and fry till oil separates.
  9. Add biryani powder, salt and pepper 1/2 tsp, cumin powder, red chili powder and mix well.
  10. Add curd and mix well.
  11. Add chopped coriander, boiled mixed vegetable and cubed cottage cheese.
  12. Mix well till all the vegetables are coated with the tomato mixture.
  13. Switch off the gas and keep aside.
  14. To assemble, take cauliflower rice in a serving dish. Put a few spoonfuls of the cottage cheese and vegetable mixture on top.
  15. Garnish with mint leaves and roasted cashews.
  16. Serve hot with curd or raita!

Note: This may well be made into a “Vegan” dish if you skip the curd and the cottage cheese! Use Olive oil instead of the clarified butter.


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