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🍽️ Aromatic Cauliflower Biryani

459 kcal · 30 min · 4 servings

Ingredients

• 250 g Basmati whole grain rice
• 30 g raisins (2 tbsp)
• salt
• 1 sachet saffron threads (0.1 g)
• 300 g green beans
• 500 g cauliflower (1/2 cauliflower)
• 4 shallots
• 30 g ginger root
• 200 g oyster mushrooms (or shiitake mushrooms)
• 3 tbsp rapeseed oil
• 1 cinnamon stick
• 3 cloves
• 3 cardamom pods
• 2 bay leaves
• 1 tsp turmeric powder
• 0.5 tsp chili powder
• 45 g sliced almonds (3 tbsp)
• 0.5 bunch coriander (10 g)
• 0.5 tsp pink peppercorns

Instructions

1. 1. Wash the rice and raisins thoroughly.
2. 2. Put the rice and raisins into a pot with three and a half times their volume of salted water.
3. 3. Cook the mixture for about 15 minutes until the rice is half-cooked.
4. 4. Drain the rice and raisins.
5. 5. Dissolve the saffron in two tablespoons of hot water.
6. 6. Wash the beans and trim them.
7. 7. Boil the beans for three minutes in boiling salted water.
8. 8. Remove the beans and drain them.
9. 9. Rinse the beans with cold water to stop the cooking process.
10. 10. Wash the cauliflower and divide it into small florets.
11. 11. Dice the hard core of the cauliflower finely.
12. 12. Peel the shallots and the ginger.
13. 13. Chop the shallots and the ginger finely.
14. 14. Wash the mushrooms and cut them into larger pieces.
15. 15. Heat the oil in a pot.
16. 16. Fry the shallots for two minutes over medium heat.
17. 17. Add cinnamon, cloves, a slightly crushed cardamom pod, and bay leaves.
18. 18. Fry the spices for two to three minutes while stirring until they smell fragrant.
19. 19. Add the cauliflower, beans, and mushrooms to the pot.
20. 20. Fry the vegetables for about three minutes while stirring over medium heat.
21. 21. Stir in the ginger and 300 milliliters of water.
22. 22. Season the mixture with salt and let it simmer for five to ten minutes over low heat.
23. 23. Mix the rice with the raisins, turmeric, and chili.
24. 24. Place the rice mixture in an ovenproof pan.
25. 25. Gently fold the vegetables into the rice mixture.
26. 26. Drizzle everything with the saffron water.
27. 27. Cover the pan.
28. 28. Bake the biryani in the preheated oven at 200 degrees Celsius (convection 180 degrees Celsius; gas mark 3) for about 40 minutes.
29. 29. Toast the almonds in a hot pan without fat for three minutes over medium heat.
30. 30. Wash the coriander and shake it dry.
31. 31. Chop the coriander leaves finely.
32. 32. Coarsely crush the pink peppercorns.
33. 33. After the cooking time is finished, mix the coriander leaves into the biryani.
34. 34. Sprinkle the biryani with the pink peppercorns and almonds.
35. 35. Serve the biryani.

Nutrition per serving

• kcal: 459
• Protein: 15 g · Fett/Fat: 16 g · Carbs: 63 g