Chickpea Cauliflower Rice Biryani. 1 pot 30 Minute Meal with Veggies, Chickpeas, Spices, and “Cauliflower Rice”. Served with vegan Tomato Raita. Vegan Gluten-free Soy-free Grain-free Recipe. Easily made oil-free.
Biryani is a rice dish with multiple layers and flavors that is served as star dish with condiments, or a side. In this version, the rice is replaced by shredded cauliflower.
This one pot meal comes together fairly quickly if you have some spices and canned or cooked chickpeas. Chop up the veggies, shred the cauliflower and get started. Serve this Cauliflower Rie Biryani with a cooling vegan raita or mint cilantro chutney. Raita is a yogurt dip which is usually whisked yogurt, some chopped or grated veggies like onion, tomato, cucumber or boondi(fried chickpea balls), and spices like roasted ground cumin, cayenne and salt. Its a great condiment to serve with Indian food to tame the heat and flavors if needed. I use non dairy almond yogurt for this tomato raita and It works amazingly!
Indian food has all those flavors because spices! Once you have a basic set, its a matter of taking some from where ever they are and using them. This biryani uses a few. Use whichever you have. There is a ton of flavor in this dish to manage with or without a few. Change up the game by using other spices or blends like berbere or jamaican jerk! If you make this or a variation, do tag me on IG (#veganricha). I love to see how it turns out and how its served. I get a lot of ideas from you all!
More 1 pot meals from the blog
- Sweet Potato Chickpea Spinach Curry GF Soy-free
- 1 pot Peanut Butter Noodles and Veggies GF
- Sweet And Sour Chickpeas and Broccoli GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
- Lentil and Brown Rice soup. Soy-free GF
Cook the whole spices until fragrant. Then add onion,, ginger, garlic and cook until translucent.
Add ground spices and cook for a minute.
Add other veggies and chikpeas and cook for 5 mins.
Add cauliflower, non dairy yogurt and salt, toss well and cook for 7 mins.
Make the tomato raita. Serve Biryani garnished with cilantro or mint and tomato raita. Add some fried onions or curry caramelized onions for garnish for a traditional Biryani.
Chickpea Cauliflower Rice Biryani with Tomato Raita
Ingredients
- 2 tsp oil
- 1/4 tsp (0.25 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 (0.75 tsp) ground cinnamon
- 1 tsp coriander powder
- 1/2 tsp (0.5 tsp) turmeric
- 1/3 tsp (0.33 tsp) or more cayenne
- a good dash of black pepper
- 1 cup (164 g) cooked chickpeas or use other beans or lentils
- 3/4 tsp (0.75 tsp) or more salt divided
- 1/4 tsp (0.25 tsp) garlic powder
- 1 cup (182 g) chopped veggies combination of peppers, carrots, zucchini, green beans
- 1/4 cup (36.25 g) peas
- 2 tbsp plain nondairy yogurt or use full fat coconut milk or thin cashew cream
- 2.5 cups (400 g) 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
Instructions
- 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.
Notes
To make Oil-free: Toast the cloves for a minute in the saucepan over medium heat. Add bay leaves, onion and water or broth to saute. Cook until translucent and continue. Nutrtional values based on one serving
Nutrition
Sarah | Well and Full says
December 14, 2016 at 6:22 amThis looks amazing, Richa! And I love that it’s made in one pot, too 😉
Richa says
December 14, 2016 at 10:48 amThanks Sarah!
Karen says
December 17, 2016 at 6:11 pmMade the Biryani from your cookbook and loved it so couldn’t wait to try this recipe. Delicious, of course. Used the suggestion of full fat coconut milk in place of yogurt since we were short on yogurt. Served with the non-dairy raita, rice, a curry soup and paratha. Magnificent!! Would give 5 stars but the starts aren’t working; must be too cold….
Richa says
December 17, 2016 at 8:56 pmAwesome! It is too cold indeed. The stars probably froze and fell off 🙂
Emil says
December 17, 2016 at 9:05 pmWe made this for dinner tonight. Served with the makhani sauce from your book. So amazing!
Richa says
December 20, 2016 at 4:51 pmawesome
Agnė says
December 20, 2016 at 12:42 amI loved this recipe. It was super delicious, not hard to make and not too expensive.
The ginger fits perfectly. Already tried with chickpeas and lentils, chickpeas are my favorits but it’s delicious eather way. Thank you.
Richa says
December 20, 2016 at 4:50 pmYay!
Karen R says
June 12, 2017 at 7:23 pmMade this tonight using Trader Joe’s riced cauliflower as a shortcut. What a delicious recipe! Served it with grilled curry chicken and it made an awesome meal. Tomato raita was a great accompaniment.
Vir says
October 15, 2017 at 5:16 pmThis looks sooo delicious!
I was just wondering what type of cardamom you use?
I was told that green is more for desserts, while black cardamom is for savory.
I have your first book and I always wonder about this when the recipe calls for cardamom. Which one do I use?
Richa says
October 20, 2017 at 4:52 pmgreen cardamom. green can be used in desserts, yes. You can use either cardamom in this recipe. The black one is a stronger flavor though.
V says
October 16, 2017 at 7:04 pmCan the cauliflower rice be supplemented with basmati rice? What are the proportions?
Richa says
October 16, 2017 at 9:09 pmyou can add cooked rice. There isnt enough time to cook the rice in this dish as cauliflower cooks really quickly, so you can use half cooked rice and half caulifower
Rachel says
October 19, 2017 at 3:20 amDo you think this would last for leftovers for 4-5 days?
Richa says
October 20, 2017 at 4:47 pmupto 3 days.
Danielle Driscoll says
December 10, 2017 at 11:42 pmReally loved this. Your recipes are amazing.
Molly Bollier says
January 16, 2019 at 6:25 pmI was so excited to try this recipe (I’ve made a few of your others and I’ve enjoyed them), but this just wasn’t good. I followed the recipe exactly, but something went wrong. The spice profile wasn’t right. I was bummed, but I’m still a fan of yours and I’ll continue to try other offerings!
Richa says
January 22, 2019 at 6:43 pmoh no. Hmm, the spices are all what are therein a biryani. Maybe one of the spices was old/rancid? or it may have needed longer cooking time to roast. cumin seeds dont release much flavor until well roasted. Or maybe its just he combination of the veggies. Its ok that you dont like this one out of the many you’ve tried :). If you stillhave some left, then you can mash it up, add breadcrumbs garam masala to make flat cakes and pan fry. the veggies cakes with a chutney or sauce should work out
Mimi says
October 27, 2019 at 1:45 amDoes the cauliflower rice need the water expelled with some salt before using or is it fine as is?
Richa says
October 27, 2019 at 12:26 pmif you are using fresh cauliflower rice, then it is fine.
mimi says
November 1, 2019 at 1:31 amLoved the spice profile of this recipe, everything came together really nicely. Using fresh cauliflower rice as is was fine, wasn’t too watery. Will try with celeriac rice, have some left in my fridge! Great recipe!
Richa says
November 1, 2019 at 10:54 amAwesome!
Rachelle Woods says
August 26, 2020 at 9:30 pmOMG was incredible Richa. I used tofu instead of chick peas. Really incredible balance of flavours.. I did not miss he rice although I love rice as well (carb lover here), but the cauliflower rice was a wonderful change. So glad you added the coconut yoghurt which really added to the overall texture. Another cracking good recipr. Thank you!!
Vegan Richa Support says
August 28, 2020 at 12:46 pmI’m so glad that you loved it Rachelle – thanks for stopping by