Cauliflower Rice Biryani

I grew up eating traditional biryani at the home of our close family friends from India and fell in love with this dish. Using cauliflower instead of rice is a low carbohydrate and phytonutrient rich alternative, with all the same flavours as a traditional biryani. 

Method

Heat coconut oil in a large pan on medium heat and add finely chopped onion, cooking until translucent. Mix ginger and crushed garlic through and cook for a few more minutes. Reduce to a low heat, adding spices in the following order: cardamom seeds, mustard seeds, bay leaves, curry leaves, turmeric, cinnamon, coriander powder and chilli's.

Mix through cashew nuts and cook until golden followed by grated carrot and mix.

Meanwhile, blitz the cauliflower florets in a blender or food processor until fine and add to the pan, coat with the spice mix and allow the cauliflower rice to cook over a low heat for about 5-10 minutes.

Top the biryani with almond slices and serve with a sprinkling of fresh coriander.

Ingredients

1 large brown onion

2 tablespoons finely grated fresh ginger

3 cloves garlic

2 tablespoons coconut oil

4 cardamom pods (seeds removed)

2 bay leaves

1 teaspoon turmeric

1 teaspoon cinnamon

1 teaspoon mustard seeds

2 teaspoon coriander powder

5 curry leaves

1 cup cashew nuts

1/4 cup sliced almonds

1  cauliflower

2 carrots

2 chillis

1 teaspoon salt

1 teaspoon crushed black pepper

Handful of fresh coriander