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Cauliflower Biryani

Name: Cauliflower Biryani
Yield: Serves 4 to 6
Cuisine: Asia, Indian
Ingredients: 1 head, cauliflower (2 pounds), cored and cut into ½-inch florets; 1/4 cup, extra-virgin olive oil; 1/4 teaspoon, ground cardamom; 1/4 teaspoon, ground cumin; , Salt and pepper; 1 , onion, sliced thin; 4 , garlic cloves; 1 , jalapeño chile, stemmed, seeded, and minced; 1/8 teaspoon, ground cinnamon; 1/8 teaspoon, ground ginger; 1 1/2 cups, basmati rice, rinsed; 2 1/4 cups, water; 1/4 cup dried currants or, raisins; 1/2 teaspoon, saffron threads, lightly crumbled; 2 tablespoons, chopped fresh cilantro; 2 tablespoons, chopped fresh mint; 1 recipe, Yogurt-Herb Sauce

Pasta, Grains, Rice & Beans

This aromatic biryani boasts complex flavor thanks to a mix of warm spices, saffron, and roasted cauliflower.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6

TIME1 hour

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

The best biryani recipes place fragrant long-grain basmati center stage, enriching it with saffron and a variety of fresh herbs and savory spices. However, it takes time to develop deep flavor by steeping whole spices and cooking each part ...

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