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Chickpea Cauliflower Rice Biryani with Tomato Raita
4.6 from 15 votes

Chickpea Cauliflower Rice Biryani with Tomato Raita

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

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 3
Calories: 270 kcal
Course: Main Course
Cuisine: Indian, Vegan, gluten-free

Ingredients

  • 2 tsp neutral cooking oil generic cooking oil
  • 1/4 tsp cumin seeds
  • 3 clove whole
  • 1 bay leaf
  • 1 onion thinly sliced, small
  • 4 cloves 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 cayenne pepper or more
  • black pepper a good dash
  • 1 cup chickpeas or use other beans or lentils, cooked
  • 3/4 tsp salt divided, or more
  • 1/4 tsp garlic powder
  • 1 cup vegetable combination of peppers, carrots, zucchini, green beans, chopped
  • 1/4 cup pea
  • 2 tbsp nondairy yogurt or use full fat coconut milk or thin cashew cream, plain
  • 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 cashews dry toasted or toasted in a bit of oil until golden, chopped
  • 1 tbsp currants optional, or raisins
  • 2 tbsp cilantro optional, chopped, 2 tbsp mint
  • 2 tbsp mint optional, chopped, 2 tbsp mint

Instructions

    Cup of Yum
  1. 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.
  2. Add garlic and ginger and cook for another 3 to 4 minutes or until onion is golden.
  3. 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.
  4. Add in peas and yogurt and mix in. Cook for a minute.
  5. Add the riced cauliflower, 1/2 tsp salt, lime juice and toss well combine.
  6. 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.
  7. Remove the bay leaf. Garnish with the remaining toasted nuts, cilantro and/or mint, lime and serve with raita.
Tomato Raita:
  1. 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 cauliflower rice: Chop the cauliflower into equal size florets. You can include some tender stem. Add to a food processor and pulse in 3 to 4 seconds bursts until evenly shredded.
  • Variation: Add some fried onions or curry caramelized onions for garnish for a traditional Biryani.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 Information

Calories 270kcal (14%) Carbohydrates 39g (13%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 2g (10%) Sodium 818mg (34%) Potassium 850mg (18%) Fiber 10g (40%) Sugar 5g (10%) Vitamin A 4200IU (84%) Vitamin C 83.2mg (92%) Calcium 90mg (9%) Iron 3.6mg (20%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 270

% Daily Value*

Calories 270kcal 14%
Carbohydrates 39g 13%
Protein 11g 22%
Fat 10g 15%
Saturated Fat 2g 10%
Sodium 818mg 34%
Potassium 850mg 18%
Fiber 10g 40%
Sugar 5g 10%
Vitamin A 4200IU 84%
Vitamin C 83.2mg 92%
Calcium 90mg 9%
Iron 3.6mg 20%

* Percent Daily Values are based on a 2,000 calorie diet.