Cauliflower Rice Biryani Style Food
CAULIFLOWER RICE (BIRYANI-STYLE)
Indian-style cauliflower rice. Optional additions - sliced red onion, boiled egg, avocado, other biryani things.
Provided by Ryan Feagin
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Process cauliflower florets in a blender or food processor until broken into small pieces about the size of rice.
- Heat butter in a skillet over medium-high heat; add cauliflower rice, garlic, cumin, coriander, garam masala, turmeric, ginger, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until cauliflower is softened, about 10 minutes.
- Remove skillet from heat and add lime wedges and cilantro.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 10.4 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 5.5 g, Sodium 146.3 mg, Sugar 3.8 g
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- In a medium bowl add garam masala, ginger, garlic, Kashmiri red chili powder, turmeric, mint, cilantro, lemon juice, yogurt, and salt. Mix well. Add chicken and mix well to coat the chicken with the marinade. Allow the chicken to marinate for 20 minutes or can be refrigerated overnight. Add saffron to the warm milk and set aside.
- To make the cauliflower rice, add cauliflower florets to the food processor and pulse until the cauliflower is riced. Fill only 1/3 of the food processor at a time and make the cauliflower rice in 2 to 3 batches for evenly riced cauliflower.
- Heat 2 tablespoons of ghee in a medium pot. Add onions and saute on medium high heat until they turn golden brown and start to caramelize. Takes about 10 to 15 minutes. You can use a lid to speed the process, just remember to stir every 2 to 3 minutes. Take half of the onions out and reserve.
- Add remaining ghee, add cumin seeds and bay leaf in the ghee. Saute for a minute. Add marinated chicken and mix well. Cook covered for about 5 to 7 minutes or until chicken is fully cooked.
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- Place cauliflower onto baking sheets (or one large baking sheet) then drizzle with 2 tablespoons olive oil and season with salt. Place in the oven and allow to roast for 20-30 minutes or until golden brown.
- To cook the rice, add the Basmati rice to a large pot set over medium heat. Add the water or stock and bring to a boil. Lower the heat and allow to simmer until the water has been absorbed then turn off the heat, cover and allow to steam for 10-20 minutes.
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