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Cauliflower and Raisin Biryani

  • Author: Jewish Food Hero

Description

Prep time: 10 minutes
Cook time: 1 hour 30 minutes

Serves: 8

 


Scale

Ingredients

  • ¼ cup vegetable broth for sautéing (more as needed)
  • 1 cup finely diced onion (from 1 medium onion)
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 cup cauliflower florets (from 1 small head of cauliflower)
  • 1 cup sliced carrots (from 3 medium carrots)
  • 1 cup diced tomatoes (from 2 fresh tomatoes)
  • 1 cup green beans, cut into 1-inch pieces
  • 3 cups raw brown basmati rice, rinsed and drained
  • 5 ½ cups water
  • 1/3 cup raisins 
  • 2 bay leaves
  • 2 teaspoons sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • 1 teaspoon curry powder (or more if desired)
  • ½ teaspoon ground coriander

Garnish

  • 1 cup no-salt dry-roasted cashews
  • 1 cup fresh cilantro sprigs

Tools

  • Large sauté pan
  • Large pot
  • Cooking oil
  • Deep (4 quart) covered baking dish
  • Fork
  • Large serving platter

 


Instructions

 

  1. Preheat your oven to 350 F (160 C) degrees.

  2. In a large sauté pan, heat the vegetable broth over medium-high heat. Add the onion, garlic, and ginger; cook, stirring frequently, until the onions are tender, around 5 minutes. Add a small amount of additional broth if needed.

  3. Add the cauliflower, carrots, tomatoes, green beans, and the spices, except for the bay leaves and salt. Cover and cook for another 5 minutes.

  4. In the meantime, cook the rice. Place the rice, water, bay leaves, and sea salt in a large pot and bring to a boil over medium-high heat. Bring the liquid to a boil, then reduce the heat and simmer for 15 minutes until rice is cooked and liquid is absorbed some.  

  5. To assemble the casserole, pour the hot rice mixture into a lightly oiled casserole.

  6. Add the cooked vegetables and raisins to the rice and gently stir together to combine. Cover and bake for 1 hour, or until the rice is tender.

  7. Before serving, fluff the rice with a fork and serve hot, on a large serving platter, garnished with chopped cashews and cilantro.


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