Biryani is a South Asian rice dish typically made with vegetables, dried fruit, Indian spices and meat. In our version, we've replaced chicken with meaty cauliflower florets and swapped in Toasted Quinoa for the rice. The addition of Navitas Goldenberries adds a rich, tart flavor to this homey dish.
- 1 1/2 cups I Heart Keenwah Toasted Quinoa White
- 3 cups water
- 5 green cardamom pods, crushed and black seeds removed
- 1 tsp cumin seeds
- 2 bay leaves
- 1 clove garlic, minced
- 1 inch fresh ginger, grated
- 1 tbsp garam masala
- 1 tsp ground cinnamon
- sprinkling of salt
- 1 Tbs fresh chopped cilantro
- 4 cups cauliflower florets (or 1 small head of fresh cauliflower)
- 1/3 cup chickpea flour (gram flour besan) or regular all purpose flour
- 1 tsp oil for marinade + 4 tbsp oil for frying
- 2 yellow onions, finely sliced
- 1 Tbs oil
- 1 cup water
- 5-7 saffron threads
- 1/3 cup Navitas Goldenberries
- 1/4 cup chopped almonds
- sprinkling of salt
- fresh chopped cilantro
- Start caramelizing your onions. Add onions to oil on medium heat in a cast iron pan. Cook covered for 30-45 minutes stirring every 5 minutes. The onions should ideally go from pale yellow to a shade of molasses brown. Set aside.
- While the onions are caramelizing, parboil your quinoa with spices (cardamon, cinnamon and bay leaves). Add 2 parts water to 1 part quinoa and spices, bring water to boil and simmer in a covered pot for 10 minutes.
- Transfer the half-cooked quinoa to a sieve and save the cooking liquid.
- Coat cauliflower florets in garlic, ginger, garam masala, cinnamon, salt, cilantro, chickpea flour and 1 tsp oil in a mixing bowl and combine well.
- In a wide stainless steel sauté pan, add 4 Tbs oil, and pan fry the cauliflower florets head first in hot oil for 5-7 minutes. The addition of chickpea flour will create a light crust.
- Turn heat down to medium low. Using the same pan, layer the caramelized onions on top of the pan-fried cauliflower.
- Top the onions with a layer of the par-boiled quinoa.
- Sprinkle with saffron threads and golden berries and add the reserved cooking liquid from the quinoa plus an additional cup of water. Bring liquid to boil and then turn heat down to low. Cover pot and allow the water to create steam to finish off the quinoa.
- Once finished, give the quinoa biriyani a gentle stir to incorporate all of the elements and garnish with chopped almonds and cilantro.
- Pairs well with vegan cucumber raita (coconut yogurt with chopped cucumbers and salt) or a simple yellow lentil dal (boiled yellow lentils with curry powder).