Description
A flavorful and healthy alternative to traditional biryani using cauliflower rice.
Ingredients
Scale
- 2 medium heads of cauliflower, grated (approximately 6 cups)
- 1 large onion, finely sliced
- 2 medium tomatoes, diced
- 1 cup green peas (fresh or frozen)
- 1 large carrot, chopped
- 1/2 cup green bell pepper, chopped
- 1/4 cup vegetable oil or ghee
- 1 tablespoon ginger-garlic paste
- 2 green chilies, halved (adjust to preference)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/4 cup fresh mint leaves, chopped (for garnish)
- 1/4 cup water
Instructions
- Heat the vegetable oil or ghee in a large pot over medium heat.
- Add the cumin seeds and allow them to pop for a few seconds.
- Introduce the sliced onions and sauté until they achieve a rich golden hue.
- Incorporate the ginger-garlic paste along with the green chilies, cooking for an additional 1-2 minutes.
- Add the diced tomatoes, chopped carrot, and green bell pepper, stirring occasionally for about 5 minutes.
- Sprinkle in the coriander powder, garam masala, turmeric powder, and salt, mixing thoroughly.
- Fold in the grated cauliflower and green peas, followed by the water.
- Stir everything together and cover the pot, reducing the heat to low.
- Let it simmer for approximately 10 minutes, stirring occasionally.
- Once cooked, finish with a sprinkle of fresh cilantro and mint leaves before serving.
Notes
- Adjust the number of green chilies based on your spice preference.
- For a richer flavor, you can use ghee instead of vegetable oil.
- Ensure to stir occasionally to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg