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May 24, 2010 / Michelle Ferris

Biryani Cauliflower & Basmati Rice

This meal is delicious, low fat, low calorie, gluten free, vegetarian, inexpensive, and incredibly fast and easy. How can you go wrong!

Biryani Curry Paste

Biryani Cauliflower

1 head cauliflower

Patak’s Biryani Curry Paste

4 Tbsp yogurt (I use fat free)

2 Tbsp water

  • Cut leaves off cauliflower.
  • Cut cauliflower into about 8-10 wedges, like orange segments.
  • Add curry paste, yogurt, and water to a ziplock bag. Squish around to mix thoroughly.
  • Add cauliflower to ziplock, seal, shake to coat cauliflower, and lay ziplock flat on the counter.
  • Let marinate for a half hour or more at room temperature, flipping now and again to ensure sauce coats the cauliflower. While cauliflower is marinating, prepare rice.
  • Bake on a high middle rack at 425 degrees for 6 minutes. Flip.
  • Bake additional 6-8 minutes, depending on how cooked you like your vegetables. For additional crisp, for a last touch, move to top rack and broil for a minute or so. Keep an eye on it to ensure it doesn’t burn.
  • Serve hot.


Basmati Rice

1 C Basmati Rice

2 C Water

4 Cardamom pods

1 C cooked green peas, frozen, thawed.

1 tsp Olive oil

1/8 tsp salt

  • Add everything but the peas to a rice cooker.
  • Cook the rice.
  • As the rice finishes, add thawed peas to the rice and stir in.
  • Though they are edible, eating the cardamom pods is not advised, as the flavor is quite overwhelming.

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