Quinoa Cauliflower Biryani Indian Recipe

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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

  1. Quinoa: Heat 1/2 teaspoon oil in a saucepan over medium heat
  2. Add the quinoa, cardamom pod, cloves, cinnamon, and bay leaf
  3. Roast the quinoa and spices for 2 minutes
  4. Add the water and salt and mix well
  5. Cover and bring to a boil
  6. Reduce heat to low and cook for 10 minutes
  7. Remove from heat
  8. Let the quinoa sit for another 5 minutes
  9. Uncover, fluff with a fork, and set aside
  10. Taste, and adjust salt if needed
  11. Vegetables: Heat the oil in a skillet over medium heat
  12. Add the onion, ginger, garlic, and chile, and cook until the onion is golden brown, about 6 minutes
  13. Set aside 2 tablespoons of the browned onion mixture to use as garnish
  14. Add the spices, cumin through cayenne
  15. Mix well and cook for 1 minute
  16. Add the cauliflower, peas, and salt
  17. Mix well, cover, and cook for 5 minutes
  18. Add the yogurt
  19. Mix well and cook until the cauliflower is tender-crisp, 6 to 7 minutes
  20. Mix in 2 tablespoons nuts, 1 tablespoon raisins, and cranberries and set aside
  21. Assemble and bake: Preheat the oven to 350°F
  22. Add the saffron strands to the almond milk, stir, and let sit for 2 minutes
  23. Grease a 2-quart or larger baking dish, and layer half of the veggies and cream sauce mixture
  24. Top with half of the cooked quinoa
  25. Drizzle half of the saffron almond milk over the quinoa
  26. Top with half of the cilantro and/or mint
  27. Layer the rest of the veggies
  28. Top with the remaining quinoa
  29. Drizzle the remaining saffron almond milk over the quinoa
  30. Scatter the remaining cashews, raisins, and browned onions reserved from Step 2 over the quinoa
  31. Sprinkle with the remaining cilantro and mint
  32. Cover with foil and bake for 20 minutes
  33. Remove from the oven and let sit for 10 minutes before serving
  34. Be sure to serve all the layers, as you would serve a layer cake
  35. For a quick version: Instead of baking, serve the veggies and cream sauce over the cooked quinoa
  36. Garnish with nuts, raisins, browned onion, saffron almond milk, cilantro, and mint

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