Cauliflower Biryani Recipe – Authentic Indian Rice & Veggie Dish

Last Updated on 4 months by Neha Deshmukh

Cauliflower Biryani Recipe – Authentic Indian Rice & Veggie Dish

Hey everyone! If you’re anything like me, you love a good biryani. It’s just…comforting, you know? And while chicken and mutton biryani are classics, sometimes you want something a little lighter, a little different. That’s where this Cauliflower Biryani comes in. It’s packed with flavour, surprisingly easy to make, and a fantastic way to enjoy a veggie-packed meal. I first made this when trying to incorporate more vegetables into our weekly meals, and it quickly became a family favourite!

Why You’ll Love This Recipe

This Cauliflower Biryani isn’t just delicious; it’s also a winner for a few reasons. It’s relatively quick – ready in under 30 minutes! It’s a great way to use up cauliflower, and it’s a fantastic vegetarian option that even meat-eaters will adore. Plus, the aroma while it’s cooking? Absolutely heavenly.

Ingredients

Here’s what you’ll need to create this flavourful biryani:

• 1 cup basmati rice
• 1 medium cauliflower, cut into florets
• 1 big onion, finely chopped
• 3 juicy tomatoes, blended into a puree (about 1 ½ cups)
• Handful of peas (around ½ cup)
• 1 inch piece of ginger, finely chopped
• 3 garlic cloves, minced
• 1 green chili, finely chopped (adjust to your spice preference!)
• ¼ tsp turmeric powder
• 1 tsp chili powder
• 2 tsp coriander powder
• ¾ tsp biryani masala powder
• 2 tbsp oil
• 1 inch piece cinnamon stick
• 2 cloves
• 1 cardamom pod
• 1 bay leaf

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really make or break a biryani.

• Basmati Rice: This is key. Basmati has a lovely fragrance and fluffy texture that’s perfect for biryani. Don’t substitute with other rice if you can help it! I usually use aged basmati for the best results.
• Biryani Masala Variations: Biryani masala blends vary a lot from region to region, and even brand to brand. Feel free to use your favourite! If you can’t find it, you can make your own (I’ve linked a recipe in the FAQs!).
• Regional Spice Preferences: Spice levels are super personal. My family likes a good kick, so I tend to lean towards the higher end of the chili powder range. Don’t be afraid to adjust to your liking! Some regions also add a pinch of saffron for colour and flavour – a lovely touch if you have some.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the basmati rice in water for about 20 minutes. This helps it cook up nice and fluffy. Then, drain it well. Add 2 cups of hot water and cook in a pressure cooker or rice cooker until it’s about 80% cooked – it should still have a slight bite. Set aside.
2. While the rice is soaking, let’s prep the cauliflower. Blanch the cauliflower florets in salted boiling water with a pinch of turmeric for about 5 minutes. This helps them cook evenly and keeps them bright. Drain and set aside.
3. Heat 1 tbsp of oil in a pan. Add the blanched cauliflower and half of the chili powder. Sauté until it’s slightly tender – we don’t want it mushy! Set aside.
4. Now, heat the remaining oil in the same pan. Add the cinnamon stick, cloves, cardamom pod, and bay leaf. Sauté for a minute until fragrant.
5. Add the chopped onion and sauté until golden brown. Patience is key here – nicely browned onions are the foundation of a good biryani!
6. Throw in the chopped ginger, garlic, and green chili. Sauté for another 2 minutes until fragrant.
7. Pour in the tomato puree, add the peas, turmeric powder, salt, remaining chili powder, coriander powder, and biryani masala powder. Cook until the oil starts to separate from the mixture – this is a sign that the spices are well cooked.
8. Gently fold in the cooked rice and the sautéed cauliflower. Simmer for 2-3 minutes, stirring gently, to allow the flavours to blend beautifully.
9. Finally, garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcook the rice! Slightly undercooked rice is better than mushy rice. It will finish cooking in the biryani.
• Layering flavours is key. Don’t rush the sautéing process – each step builds flavour.
• Gentle handling. Be gentle when folding in the rice and cauliflower to avoid breaking them.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your biryani masala doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the chili powder to ½ tsp or omit it altogether.
  • Medium: Use 1 tsp chili powder (as per the recipe).
  • Hot: Add an extra ½ tsp chili powder or a pinch of cayenne pepper.
• Festival Adaptations: This biryani is perfect for special occasions like Diwali or Eid. You can serve it with a side of raita, a refreshing yogurt dip, and some crispy papadums. My aunt always adds a sprinkle of fried onions on top for a festive touch!

Serving Suggestions

This Cauliflower Biryani is fantastic on its own, but it’s even better with some accompaniments. I love serving it with:

• Raita (yogurt dip)
• Papadums (crispy lentil wafers)
• A simple salad

Storage Instructions

Leftovers? Yes, please! Store any leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for biryani?

Basmati rice is the gold standard for biryani. Its long grains and fragrant aroma make it the perfect choice.

Can I make this biryani without a pressure cooker?

Absolutely! You can cook the rice in a pot on the stovetop. Use a 2:1 water-to-rice ratio and simmer until the water is absorbed.

How can I adjust the spice level of this cauliflower biryani?

Easily! Adjust the amount of chili powder to your liking.

What is biryani masala, and can I make my own?

Biryani masala is a blend of spices commonly used in biryani. You can find it pre-made in most Indian grocery stores, or you can make your own! [Link to a homemade biryani masala recipe].

Can I add other vegetables to this biryani?

Definitely! Carrots, beans, and potatoes would all be delicious additions.

How do I prevent the rice from becoming mushy?

Don’t overcook the rice! It should be about 80% cooked when you add it to the biryani. Also, be gentle when stirring.