Vegan Biryani With Cauliflower

the picky eater

This traditional Vegan Biryani with Cauliflower is one of my favorite vegetable curry recipes! It’s made with chickpeas, brown basmati rice, and quinoa for a well-balanced and tasty vegetarian meal, full of Indian spices.

👩‍🍳 Why This Recipe Works

- One pot, complete meal - Vegan recipe - Easy to make - Naturally gluten free biryani - High in plant protein


How to make Vegan Biryani With Cauliflower


On the stove top, bring one cup of water to a boil over medium heat. Once it’s boiling, add brown rice, quinoa, and 1/2 tsp saffron threads.


Preheat the oven to 350 degrees. Puree tomatoes, chopped onion, and chiles to taste in a food processor, scraping down the sides as needed, to make a smooth sauce.


Heat 2 teaspoons of olive oil in a large pan over medium-high heat. Add raisins and cashews and cook, stirring, until the raisins are plump and the nuts are lightly brown, 1 to 3 minutes.


After you take out the raisins/cashews, add about 2-3 tsp oil to the skillet. Add cumin seeds, cardamom pods, bay leaves, and cinnamon sticks to the pan and cook, stirring, until fragrant.


Stir spinach, cauliflower, chickpeas, and up to 1 cup of water into the tomato sauce. Cover and remove from the heat.

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