You need not miss biryani even when you are avoiding carbs. Because here comes the cauli biryani, satisfying those biryani cravings.
My husband is not a fan of cauliflower rice. So, when I was cooking this biryani he was in his home office. He came out and said, “It smells like biryani”. To which I replied, “Biryani it is”. Sitting at the dining table, when I opened the pot, he said, “Dhoka!” (cheating) disappointed at the sight of cauli biryani. I insisted that he still tries it. He did, and to my delight he not only approved but continued with several helpings.
This biryani came after several failed versions of making cauliflower rice biryani. I tried versions with chicken, beef chunks and different vegetables. Sometimes the cauliflower would get soggy and sometimes the taste just wouldn’t hit. When I tried it with minced meat, it worked really well. The texture of minced meat combines really well with the cauliflower rice. It’s like a harmonious marriage between the two. They balance each other with regards to the flavor and taste.
This is also an excellent way to use up that leftover minced meat or qeema aaloo. It makes the process somewhat quicker if you are using leftover mince, but even if you are using fresh minced meat, the biryani doesn’t take too long to cook.
Can I freeze the Cauli Biryani?
Yes, this biryani freezes really well. Store it in an airtight container into the freezer for upto 6 weeks. When needed, you can immediately microwave it for 10-12 minutes, or take out from the a few hours before consumption and heat up in a pan.
Ingredients at a glance
How to make cauliflower rice at home?
Follow these 3 easy steps to make cauliflower rice at home.
Step 1: Wash the cauliflower and tap it as dry as possible using kitchen towels (dry cauliflower is essential for making a non-lumpy biryani).
Step 2: Cut it into florets.
Step 3: Put the florets into a chopper or a food processor and blitz them until you get a rice like grainy texture. Do not process it too long, otherwise the cauliflower grains will get too small resulting in a soggy biryani.
- 2 Tbsp ghee/oil
- 4 cups (400 grams) Minced beef (cooked or uncooked)
- 1 tsp garam masala
- 1/2 tsp red chili powder (adjust to your spice level)
- 1 tsp salt
- 1/2 cup mint
- 1 cup coriander
- 1-2 pieces green chili
- 6 cups (600 grams) uncooked cauliflower rice (for instructions how to make cauliflower rice: see above)
- Thinly slice the onion, dice the tomatoes and chop the mint and coriander.
- In a big pan/pot, heat the ghee on medium high heat and add the onion.
- Fry it until it turns golden brown. Keep stirring to ensure even heat.
- After the onion turns golden brown, take it out from the pan/pot. Leave the ghee inside.
- Add the cooked minced meat to the same pan/pot. You can also use leftover qeema aaloo. (If using uncooked minced meat see notes below)
- Add the tomato, garam masala, red chili powder and salt. Cover and cook on medium heat for 5 minutes.
- After 5 minutes, open lid and turn heat to low. Level the minced meat mixture with the back of a spatula.
- Add a layer of coriander, mint and fried onion. Save some fried onion for garnishing later.
- Add a thick layer of cauliflower rice on top. Level the rice evenly.
- Cover with a tight lid and let cook on low heat for 20 minutes. (Do not open the lid in between or stir)
- After 20 minutes, turn off heat and mix the cauliflower rice lightly.
- Garnish with some fried onion and serve with some spicy mint and coriander chutney.
- 2 tsp ginger garlic paste,
- 1/2 tsp salt,
- 1/2 tsp turmeric,
- 1/2 tsp coriander powder,
- 1/2 tsp cumin powder,
- 1 tsp chili powder.
- 8 black peppercorns
- 2 cardamom pods
- 1 black cardamom
- 5 cloves
- 1 cinnamon stick