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4.60 from 5 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 Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Entree
Cuisine: Gluten-free, Grain-free, Indian, Vegan
Servings: 3
Author: Vegan Richa

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
US Customary - Metric

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 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

Calories: 270kcal | Carbohydrates: 39g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Sodium: 818mg | Potassium: 850mg | Fiber: 10g | Sugar: 5g | Vitamin A: 4200IU | Vitamin C: 83.2mg | Calcium: 90mg | Iron: 3.6mg