Name: Chickpea Cauliflower Rice Biryani with Tomato Raita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: Gluten-free, Grain-free, Indian, Vegan
Ingredients: 2 tsp oil; 1/4 tsp cumin seeds; 3 whole cloves; 1 bay leaf; 1 small onion (thinly sliced); 4 cloves of garlic (finely chopped); 1 inch ginger (finely chopped (1 tbsp)); 3/4 to 1 tsp ground cardamom; 3/4 tsp ground cinnamon; 1 tsp coriander powder; 1/2 tsp turmeric; 1/3 tsp or more cayenne; a good dash of black pepper; 1 cup cooked chickpeas (or use other beans or lentils); 3/4 tsp or more salt (divided); 1/4 tsp garlic powder; 1 cup chopped veggies (combination of peppers, carrots, zucchini, green beans); 1/4 cup peas; 2 tbsp plain nondairy yogurt (or use full fat coconut milk or thin cashew cream); 2.5 cups cauliflower rice (3 to 3.5 cups of florets will produce 2.5 + cups rice); 1.5 tsp lime juice and more for garnish; 2 tbsp chopped cashews (dry toasted or toasted in a bit of oil until golden); 1 tbsp currants or raisins (optional); 2 tbsp chopped cilantro & 2 tbsp chopped mint (optional)

Fragrant, comforting, and easy to serve as a complete meal, Chickpea Cauliflower Rice Biryani with Tomato Raita is a vegan, vegetarian Gluten-free, Grain-free, Indian, Vegan entree made with oil, cumin seeds, and whole cloves in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 3
Category: Entree
Cuisine: Gluten-free, Grain-free, Indian, Vegan

Ingredients

2 tsp oil
1/4 tsp cumin seeds
3 whole cloves
1 bay leaf
1 small onion (thinly sliced)
4 cloves of garlic (finely chopped)
1 inch ginger (finely chopped (1 tbsp))
3/4 to 1 tsp ground cardamom
3/4 tsp ground cinnamon
1 tsp coriander powder
1/2 tsp turmeric
1/3 tsp or more cayenne
a good dash of black pepper
1 cup cooked chickpeas (or use other beans or lentils)
3/4 tsp or more salt (divided)
1/4 tsp garlic powder
1 cup chopped veggies (combination of peppers, carrots, zucchini, green beans)
1/4 cup peas
2 tbsp plain nondairy yogurt (or use full fat coconut milk or thin cashew cream)
2.5 cups cauliflower rice (3 to 3.5 cups of florets will produce 2.5 + cups rice)
1.5 tsp lime juice and more for garnish
2 tbsp chopped cashews (dry toasted or toasted in a bit of oil until golden)
1 tbsp currants or raisins (optional)
2 tbsp chopped cilantro & 2 tbsp chopped mint (optional)

Method

Heat oil in a large saucepan over medium heat. When hot, add cumin seeds, bay leaves and cloves and cook for a minute or until fragrant. Add sliced onion and a pinch of salt and cook for 4 minutes.
Add garlic and ginger and cook for another 3 to 4 minutes or until onion is golden.
Add the ground spices and mix in. cook for half a minute. Add chickpeas, 1/4 tsp salt, garlic powder, veggies and mix in. Partially cover and cook for 5 to 7 minutes or until the veggies are al dente.
Add in peas and yogurt and mix in. Cook for a minute.
Add the riced cauliflower, 1/2 tsp salt, lime juice and toss well combine.
Cover and cook for 7 to 8 minutes. Uncover, add half of the toasted nuts and currants and gently fluff the cauliflower. Taste and adjust salt and spice.
Remove the bay leaf. Garnish with the remaining toasted nuts, cilantro and/or mint, lime and serve with raita.

Tomato Raita:

Combine 3/4 cup of unsweetened plain non dairy yogurt and 2 tbsp water in a bowl. Whisk to make a smooth mixture. Add 1/4 cup chopped tomato (chopped small), 2 tbsp chopped cilantro, 1/4 tsp ground cumin, a good dash of salt and cayenne and mix in. Taste adjust salt if needed. Garnish with 1 tbsp chopped tomatoes, a dash of cumin and cayenne.