Biryani is one of our family favorites. The fluffy rice layered with aromatic curry then baked under a blanket of golden, turmeric-scented rice and crispy fried onions is always a showstopper. And since cauliflower curry is another one of our obsessions, I thought it time to merge the two and create this cauliflower biryani. It’s easy and perfect for serving drizzled with plain yogurt as a filling vegetarian dinner.
How to make biryani
Start by making the cauliflower curry. Break down two medium heads of cauliflower into florets. Place onto a large sheetpan (use two sheetpans if needed) then drizzle the cauliflower with oil and season with salt. Roast in a hot oven for 20-30 minutes until golden brown. While the cauliflower is roasting, saute onions, garlic and ginger until fragrant in a large pot then add curry spices (you can use an all-purpose curry powder or Garam Masala. I often use a mixture of Indian spices to make my own blend. Cardamom, coriander, cumin, chilli powder, turmeric, bay leaf, curry leaves and cinnamon all work well). Pour in stock and allow to come to a simmer. Add the roasted cauliflower then cover and allow to simmer for 10 minutes. While the curry is cooking, prepare the rice. Cook Basmati rice according to package instructions. I always use 1 cup of rice to 2 cups of water and a generous pinch of salt. Bring to a boil then reduce to a simmer and allow to simmer until the water has been absorbed. Turn off the heat and cover with a lid and allow to steam for 10-20 minutes. While the rice and curry are cooking, fry thinly sliced onions (for the topping) until golden brown in hot oil. Remove and drain then season with salt. For the spiced butter, melt together butter or ghee with turmeric (you can use saffron as well). To assemble the biryani, layer half of the cooked rice into a deep pot then top with the curry. Top with the remaining rice. Pour over the spiced butter and add half of the fried onions. Cover with a lid and place into the oven. Bake for 30 minutes until the biryani is fragrant. Remove from the oven and top with the remaining fried onions and fresh cilantro (coriander) before serving.
Can you freeze biryani?
Yes, you can freeze biryani. Transfer cooked biryani to a freezer safe container and allow to cool completely before covering and freezing for up to 3 months. Allow biryani to thaw completely before heating in the oven for 20 minutes before serving.
Curry recipes
