Active Time

　　1 hour 45 minutes

　　Total Time

　　2 hours

　　In biryani layers of rice and protein come together to create a luxurious meal. While this version isn’t made with cauliflower rice, swapping out some of the rice and meat for cauliflower is a perfect way to lower the carb count and fat, so this dish can be enjoyed by anyone who is watching carbohydrates for a more Type 2 diabetes–friendly diet. In my household biryani night is a special one that we look forward to. Though the dish may be a bit laborious to make, the payoff is well worth it. I’ve simplified the process by breaking down the recipe into a few essential steps. This recipe aims to keep salt in check for folks with health concerns around sodium; talk to your health care provider about how much salt is recommended for you.

　　This recipe has been selected as Type 2 diabetes–friendly by Vandana Sheth, RDN, CDCES, FAND; talk to your care provider about whether it’s right for you.

　　All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

　　

What you’ll need

　　Chevron

　　Chevron

　　Tomato Paste

　　$5 At Amazon

　　Amchur

　　$8 At Amazon

　　Kashmiri Chile

　　$7 At Spicewalla

　　Garam Masala

　　$15 At Spicewalla

　　

Ingredients

6 servings

　　

Rice

1 cup basmati rice, rinsed

　　1 tsp. extra-virgin olive oil

　　

Cauliflower marinade

10 garlic cloves, finely grated

　　1 2” piece ginger, peeled, finely grated

　　¾ cup full-fat Greek yogurt

　　¼ cup fresh lemon juice

　　1 Tbsp. double-concentrated tomato paste

　　2 tsp. ground coriander

　　1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt

　　1½ tsp. garam masala

　　1 tsp. amchur powder (dry mango powder)

　　1 tsp. Kashmiri chile powder

　　1 tsp. mustard oil

　　½ tsp. garlic powder

　　½. tsp. ground turmeric

　　1 medium head of cauliflower (about 1 lb.), cut into 2” pieces or broken into florets

　　

Biryani masala

15 black peppercorns

　　6 cardamom pods, crushed

　　6 cloves

　　3 bay leaves

　　2 whole black cardamom pods

　　2 star anise

　　½ stick cinnamon

　　1 Tbsp. extra-virgin olive oil

　　1 Tbsp. ghee

　　2 tsp. cumin seeds

　　1 medium red onion, sliced

　　¼ cup cilantro leaves, roughly chopped

　　¼ cup mint leaves, chopped

　　¼ cup roasted cashews, coarsely chopped

　　2 tsp. garam masala

　　1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt

　　

Saffron milk drizzle

¼ cup whole milk

　　1 Tbsp. ghee

　　¼ tsp. saffron threads

　　

Biryani assembly

½ cup cilantro sprigs

　　½ cup mint leaves

　　¼ cup roasted cashews, coarsely chopped

　　Lemon wedges (for serving; optional)

　　

Rice

Step 1

Fill a medium saucepan three-quarters of the way with water, stir in 1 cup basmati rice, rinsed and 1 tsp. extra-virgin olive oil, and bring to a boil over high heat. Reduce heat to medium and simmer until par-cooked and al dente, about 2 minutes. Drain rice and rinse under cold water to stop cooking process. Set aside.

　　

Cauliflower marinade

Step 2

In a large bowl, mix together 10 garlic cloves, finely grated, one 2” piece ginger, peeled, finely grated, ¾ cup full-fat Greek yogurt, ¼ cup fresh lemon juice, 1 Tbsp. double-concentrated tomato paste, 2 tsp. ground coriander, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, 1½ tsp. garam masala, 1 tsp. amchur powder (dry mango powder), 1 tsp. Kashmiri chile powder, 1 tsp. mustard oil, ½ tsp. garlic powder, and ½ tsp. ground turmeric. Toss in 1 medium head of cauliflower (about 1 lb.), cut into 2” pieces or broken into florets, to combine. Set aside.

　　

Biryani masala

Step 3

Combine 15 black peppercorns, 6 cardamom pods, crushed, 6 cloves, 3 bay leaves, 2 whole black cardamom pods, 2 star anise, and ½ stick cinnamon in a small bowl; set aside.

　　

Step 4

Heat 1 Tbsp. extra-virgin olive oil and 1 Tbsp. ghee in a Dutch oven over medium heat until hot. Add 2 tsp. cumin seeds and cook until seeds begin to sizzle, about 30 seconds. Add reserved peppercorn mixture and cook, stirring, until fragrant, about 1 minute. Add 1 medium red onion, sliced and sauté until deeply browned, 10–15 minutes. Mix in ¼ cup cilantro leaves, roughly chopped, ¼ cup mint leaves, chopped, ¼ cup roasted cashews, coarsely chopped, 2 tsp. garam masala, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt until well combined.

　　

Step 5

Stir in reserved marinated cauliflower mixture and cook over medium heat, stirring occasionally, until marinade darkens and some oil is beginning to separate from the sauce, 8–10 minutes. Remove from heat. Transfer two-thirds of cauliflower mixture to a bowl and set aside. Reserve remaining cauliflower mixture in Dutch oven.

　　

Saffron milk drizzle

Step 6

In a small saucepan, bring ¼ cup whole milk, 1 Tbsp. ghee, and ¼ tsp. saffron threads to a boil.

　　

Biryani assembly

Step 7

Evenly layer one-third of basmati rice on top of cauliflower mixture in Dutch oven. Repeat process twice, alternating between reserved cauliflower mixture and rice. Drizzle saffron milk over final rice layer. Cover pot with a lid, place over low heat, and cook until spices are very aromatic and rice is fully cooked and fluffy, 20–25 minutes.

　　

Step 8

Top biryani with ½ cup cilantro sprigs, ½ cup mint leaves, and ¼ cup roasted cashews, coarsely chopped. Serve hot with lemon wedges, if desired, for squeezing.