Biryani (a rice dish with veggie, spices, and often protein) is a staple in Indian cooking, and it's certainly easy to see why. First off, it's a cinch to make. I promise you this dish is practically foolproof. Plus, you can throw whatever veggies and protein you have in it and it will taste delicious—biryani's versatility makes it the enemy of food waste. One batch can also feed a lot of mouths (or just yours) for days on end. See why I love it so much?
Biryani is an inherently healthy dish, but I like to add a little twist to mine to make it even more nutrient-rich by swapping cauliflower rice in for traditional rice. If you're following along with Well+Good's 2022 ReNew Year program, you already learned how easy it is to make your own cauliflower rice at home—and it's a lot cheaper than buying it pre-made at the store. This dish is the perfect way to put your fresh (or frozen) cauliflower rice to use.
- Palak Patel, award-winning chef and TV personality
The secret to any good biryani is all in the spices. Besides garam masala, cumin, turmeric, and cayenne pepper, I like to put grated ginger and grated garlic in mine. All of these spices help protect the body from chronic inflammation, but the real purpose of cooking with them here is because they make the dish taste delicious.
As I mentioned, you can add really any veggies and protein you have on hand to this dish, so even though the recipe calls for mixed veggies, feel free to use whatever you have. Store your leftovers in an airtight container in the fridge or, if you don't plan on eating all your biryani in the next week or so, in the freezer so it can last even longer. Keep reading for the full recipe!
Cauliflower rice biryani recipe
2 Tbsp coconut oil
1 large onion, diced
Kosher salt, to taste
4 cups cauliflower rice
2 cup of mixed vegetables (frozen or fresh green beans, carrots, and peas)
1 Tbsp grated ginger
1 Tbsp grated garlic
1 Tbsp coriander powder
1 tsp garam masala
1 Tbsp cumin powder
1/2 tsp cayenne pepper
1 tsp turmeric
1/2 cup cilantro, chopped
Wedge of lemon
1. Melt two tablespoons of coconut oil over medium-high heat in a wide, heavy-bottomed ovenproof Dutch oven. Add diced onion with salt and saute onions till golden brown. Add the cauliflower rice and stir fry until water evaporates. Add vegetables, ginger, garlic, and spices, and cook uncovered until tender.
2. Garnish with cilantro and lemon.
Looking to hit refresh on your healthy habits this January? Check out our full 2022 ReNew Year program for expert-led plans for better sleep, nutrition, exercise, and self-care routines.
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