Ingredients for chickpea cauliflower rice biryani
- 2 tsp oil
- ¼ tsp cumin seeds
- 3 whole cloves
- 1 bay leaf
- 1 small onion
- 4 cloves of garlic
- 1 inch ginger
- ¾ to 1 tsp ground cardamom
- ¾ tsp ground cinnamon
- 1 tsp coriander powder
- ½ tsp turmeric
- ⅓ tsp or more cayenne
- 1 cup cooked chickpeas or use other beans or lentils
- 1 cup chopped veggies
- ¼ cup peas
- 2 tbsp plain nondairy yogurt
- 2.5 to 3 cups cauliflower rice
- 1.5 tsp lime juice
Instructions for making chickpea cauliflower rice biryani
- Heat oil in a large saucepan over medium heat. When hot, add cumin seeds, bay leaves and cloves and cook for a minute or until fragrant. Add sliced onion and a pinch of salt and cook for 4 minutes.
- Add garlic and ginger and cook for another 3 to 4 minutes or until onion is golden.
- Add the ground spices and mix in. cook for half a minute. Add chickpeas, ¼ tsp salt, garlic powder, veggies and mix in. Partially cover and cook for 5 to 7 minutes or until the veggies are al dente.
- Add in peas and yogurt and mix in. Cook for a minute.
- Add the riced cauliflower, ½ tsp salt, lime juice and toss well combine.
- Cover and cook for 7 to 8 minutes. Uncover, add half of the toasted nuts and currants and gently fluff the cauliflower. Taste and adjust salt and spice.
- Remove the bay leaf. Garnish with the remaining toasted nuts, cilantro and/or mint, lime and serve with raita.
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