Cauliflower Rice Biryani

 

          Cauliflower is low carb, low calorie and has a high fibre content. So this biryani dish is  prepared with grated cauliflower. It is a great substitute to rice and is diabetic friendly. Any other veggies of your choice or paneer can also be added to it to make it more nutritious and healthy. For a non-veg. version boiled & shredded chicken, scrambled eggs or lightly sautéed prawns may be included.

          It is a great option for breakfast, brunch or as a snack. In fact, it can be packed as a lunch box meal or enjoyed any time of the day as a complete meal. You can serve as it is or with some raita and papad. So check out the step by step pictorial recipe to prepare this simple and  flavorful one-pot delicacy.

• 2-3 cups cauliflower, grated
• 1 tbsp. oil
• 1 tbsp. ghee
• 2 dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1 cup mixed veggies (carrot, beans & peas), steamed al dente
• 2 green chilies, slit
• salt to taste
• 1 tsp. coriander powder
• 1 tsp. garam masala powder
• handful of roasted cashew nuts
• 1 tbsp. pistachios, chopped
• 1 tsp. dry rose petals, crushed
• 2 tbsp. coriander leaves, chopped

          Heat oil and ghee in a pan. Temper with bay leaves, dry red chilies and cumin seeds. Sauté for a few seconds.

          Add the onion, garlic and ginger. Sauté till it turns translucent. Now add the chopped veggies and slit green chilies. Cook, covered for 2-3 minutes.

          Then add the grated cauliflower, salt to taste, coriander powder and garam masala powder. Mix everything well and cook, covered on a low flame for 4-5 minutes till it is done.

          Turn off the flame and garnish with coriander leaves, roasted cashew, chopped pistachios and crushed dry rose petals. Serve as it is or with some sliced lemon, onion rings or raita. 

                       Heat oil & ghee in a pan. Temper with bay leaves, dry red chilies and 

                       cumin seeds. Sauté for a few seconds.

                              Add the onion, garlic and ginger. Sauté till it turns translucent. 

                        Add the chopped veggies & slit green chilies. Cook  for 2-3 minutes.

                      Add grated cauliflower, salt to taste, coriander powder & garam masala 

                      powder. Cook, covered on a low flame for 4-5 minutes till it is done.

                        Garnish with coriander leaves, roasted cashew, chopped pistachios and

                        crushed dry rose petals. 

                                 Serve as it is or with some sliced lemon, onion rings or raita.