Vegan Biryani With Cauliflower

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This vegan biryani with cauliflower is a meatless take on an Indian classic. I use chickpeas, brown basmati rice, and quinoa for a vibrant and nutritious dish. The warm spices, tender cauliflower, and fluffy grains create a hearty plant-based meal. I serve this when I want something flavorsome, nourishing, and family-approved. 

My vegan biryani with cauliflower is a traditional mixed rice dish, layered with spices, vegetables, and grains that cook together and infuse with the warmth of the spices and aromatics. I make this when I want a break from creamier, saucier curries. But if you like a saucy dish, you should try my Instant Pot lentil cauliflower curry. The biryani does not have a milky finish like other curry dishes, and also does not require a starchy side dish, as the rice is already mixed in. 

I created this vegan biryani after thinking about the traditional dishes I ate while growing up, as well as all the restaurant options that rely on meat. My version needed to have more vegetables, more plant-based protein, and less oil while keeping the texture and flavor of the original. My kids go absolutely mad for my tandoori cauliflower, thanks to the way the neutral, almost creamy taste and texture contrasts with bold spices and brightly colored finish. It was one of the easiest ways I got them to eat veggies. That is why I knew I had to include cauliflower in this dish. 

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🥘 Ingredients

I use a mix of warm spices, whole grains, and vegetables to create a balanced meal. The ingredients are probably already in your cupboard. This is what I use: 

🔪 How To Make

The secret to a great vegan biryani with cauliflower is in the cooking and layering process. Once this is done, the rest is up to the oven. This is how I make it:

Boil grains: I bring 1 cup of water to a boil over medium heat, then add brown rice and quinoa. I also add 1/2  teaspoon of saffron threads, which is optional. Then I stir, reduce the heat to a low flame, and allow it to simmer. 

Puree tomatoes: While my oven is preheating at 350F, I puree my tomatoes, chopped onion, and chilis in a food processor, making sure to scrape down the sides. This creates a smooth sauce.

Cook raisins: I heat 2 tablespoons of olive oil in a large pan over a medium heat and add my raisins and cashews. Making sure to stir constantly, I cook until the raisins are plump and the cashews are lightly browned. I transfer to a plate.

Cook whole spices: Next, I add a bit more oil to the pan and add in my cumin, cardamom, bay leaves, and cinnamon stick, stirring and cooking until fragrant. Then I add the sliced onion and cook until light brown.

Pour in puree: I pour the puree mixture into the pan and reduce the heat to medium. Then I stir in the garam masala, 3/4 teaspoon salt, and turmeric, and simmer partially covered for 15 minutes.

Stir in veg: Next, I stir in spinach, cauliflower, chickpeas,s and 1 cup of water. I cover and remove from the heat.

Fill baking dish: I spread half the chickpea curry mixture into a prepared baking dish, then spread a layer of the rice mixture, followed by a layer of the remaining curry. I scatter reserved raisins and cashews on top and cover with foil.

Bake: Then I bake the biryani until the rice is tender. Lastly, I remove the bay leaves, cardamom pods,s and cinnamon sticks before serving.

📖 Variations

This vegan biryani is flexible and can be tailored to suit any preferences, and can incorporate more of your favorite ingredients. These are some of the variations I have made:

Jackfruit version: When I want to mimic the original version, I add cooked, shredded jackfruit into the sauce. This is great when you are feeding vegans and meat eaters, as it appeals to everyone.

Extra veggies: For a higher veggie intake, I stir in 1/2 cup of green peas and 1/2 cup diced carrots into the sauce. The carrots add a lovely mild sweetness, which my kids really enjoy.

Cauliflower rice mix: I replace 1 cup of the cooked grains with cauliflower rice to create a lighter mixture. I do this when my husband and I are going low-carb, and it still keeps us full and satisfied.

🍽 Serving Suggestions

This vegan biryani with cauliflower is an easy one-bowl kind of meal. Once everything is layered and baked, I have plenty of time to either relax before dinner or to cook up some complementary Indian dishes. If you make this for dinner, I recommend serving some of my traditional Indian samosas as a light starter, while your biryani finishes baking. For the main meal, I like pairing this with a side serving of my Indian spiced cabbage. This is a great way to incorporate more vegetables and authentic flavors. 

Traditionally, biryani is eaten without utensils. I remember using crispy popadoms as a scoop when I was younger. My kids loved this way of eating, and rarely have biryani any other way. But one night I forgot to buy poppadoms, and it was close to dinner time. My biryani was almost done, and panic set in. Luckily, I had some of my vegan flatbread in the freezer. I defrosted it, cut it into triangles, and let it crisp up in the oven. This is now my kids’ new favorite way of enjoying this meal. After the meal, I stuck with tradition and made everyone a cup of golden latte turmeric milk, which allowed the flavors to linger a little while longer. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover biryani in an airtight container in the refrigerator for up to 4 days. This dish tastes amazing when it is a day old, as the flavors have intensified and really infused into the rice.

Freezing: I allow the biryani to cool completely, then portion it into freezer-safe containers, and freeze it for up to 2 months.

Reheating: I reheat the portions in the microwave with a small splash of water to keep the rice moist and fluffy. If it is a larger portion, I heat it in a baking dish, covered with foil, in a 325F oven until warmed through.

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