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Recipe Category: Vegan
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Quinoa Cauliflower Biryani Indian Recipe
Ingredients
- biryani. Serve with raita.
QUINOA:
- 1/2 teaspoon safflower or other neutral oil
- 1 cup quinoa, well-rinsed and drained
- 1 green cardamom pod
- 2 cloves
- 1 (1-inch) cinnamon stick
- 1 bay leaf
- 1 2/3 cups water
- 2/3 teaspoon salt, or to taste
VEGETABLES:
- 2 teaspoons safflower or other neutral oil
- 1 cup thinly sliced red onion
- 1 hot green chile, chopped (remove seeds to reduce heat) 1 (1-inch) knob of ginger, chopped
- 4 cloves garlic, chopped
- 1/2 teaspoon cumin seeds
- 1 green cardamom pod
- 2 cloves
- 1 (2-inch) cinnamon stick
- 1 bay leaf
- 1/2 teaspoon Garam Masala or biryani masala blend 1/4 teaspoon ground turmeric
- 1/2 teaspoon cayenne
- 2 cups cauliflower florets
- 1/3 cup fresh or frozen peas, thawed if frozen
- 3/4 teaspoon salt
- 3/4 cup nondairy yogurt or 3/4 cup cashew cream + 1 teaspoon apple cider vinegar
- 3 tablespoons raw cashews, divided
- 2 tablespoons raisins, divided
- 2 teaspoons dried cranberries
ASSEMBLY:
- 2 tablespoons almond milk
- 1/2 teaspoon saffron strands (6 to 8 strands)
- 1/2 cup chopped cilantro leaves
- 1/2 cup mint leaves (optional)
Method
- Quinoa: Heat 1/2 teaspoon oil in a saucepan over medium heat
- Add the quinoa, cardamom pod, cloves, cinnamon, and bay leaf
- Roast the quinoa and spices for 2 minutes
- Add the water and salt and mix well
- Cover and bring to a boil
- Reduce heat to low and cook for 10 minutes
- Remove from heat
- Let the quinoa sit for another 5 minutes
- Uncover, fluff with a fork, and set aside
- Taste, and adjust salt if needed
- Vegetables: Heat the oil in a skillet over medium heat
- Add the onion, ginger, garlic, and chile, and cook until the onion is golden brown, about 6 minutes
- Set aside 2 tablespoons of the browned onion mixture to use as garnish
- Add the spices, cumin through cayenne
- Mix well and cook for 1 minute
- Add the cauliflower, peas, and salt
- Mix well, cover, and cook for 5 minutes
- Add the yogurt
- Mix well and cook until the cauliflower is tender-crisp, 6 to 7 minutes
- Mix in 2 tablespoons nuts, 1 tablespoon raisins, and cranberries and set aside
- Assemble and bake: Preheat the oven to 350°F
- Add the saffron strands to the almond milk, stir, and let sit for 2 minutes
- Grease a 2-quart or larger baking dish, and layer half of the veggies and cream sauce mixture
- Top with half of the cooked quinoa
- Drizzle half of the saffron almond milk over the quinoa
- Top with half of the cilantro and/or mint
- Layer the rest of the veggies
- Top with the remaining quinoa
- Drizzle the remaining saffron almond milk over the quinoa
- Scatter the remaining cashews, raisins, and browned onions reserved from Step 2 over the quinoa
- Sprinkle with the remaining cilantro and mint
- Cover with foil and bake for 20 minutes
- Remove from the oven and let sit for 10 minutes before serving
- Be sure to serve all the layers, as you would serve a layer cake
- For a quick version: Instead of baking, serve the veggies and cream sauce over the cooked quinoa
- Garnish with nuts, raisins, browned onion, saffron almond milk, cilantro, and mint

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