Quinoa Cauliflower Biryani. Vegan Glutenfree Recipe

You can use any other vegetables to replace or along with the Cauliflower, like potatoes, green beans, carrots, broccoli. Or use some Tofu or Tempeh for a “Paneer” Biryani. Or Mushrooms, chickpeas or lentils!

Possibilities are endless. 

The gorgeous rainbow quinoa, with yellows from turmeric and saffron, sweet from cranberries and raisins, sour from the yogurt, flavors from cardamom, cinnamon, bay leaf and cloves. Yum! I added some dried cranberries and they take this Biryani to a whole new level.

More Biryanis from the blog. 

Vegetable Biryani with Basmati Rice
Garlicky Layer Biryani
Lentil and Rice Biryani
Mughlai Biryani



Steps:

In a deep pan, add oil, toast the washed quinoa and spices. Add water and salt. Cover, bring to a boil. Then reduce heat and cook for 10 minutes. 



In another larger deep pan, add oil, heat on medium, cook onion, ginger, garlic, chili until nicely browned.



Remove some of theonion and keep aside. 
Add spices, cauliflower and peas. Mix and cook for 5-6 minutes.




Add cashew cream or yogurt and cook until cauliflower is just about cooked. 



Layer half of the cauliflower gravy, then fluffed quinoa rice, then cilantro, mint and saffron milk. 



Add rest of the cauliflower gravy, quinoa, nuts, cranberries, cilantro, browned onions.



Cook for 15-25 minutes. Let sit for a few before serving. Serve all the layers. 



Quinoa Biryani with Creamy Cauliflower, nuts, cranberries, peas.
Layers of Rainbow Quinoa “rice”, creamy Cauliflower gravy with whole spices, nuts, cranberries, raisins, peas, cilantro.
Allergen Information: Free of Dairy, egg, corn, soy, yeast, gluten. Can be made nut-free.

Serves: 5-6
Ingredients:
For the Quinoa:
1 cup dry Quinoa (I used alter eco rainbow quinoa)
1 green cardamom
1 black cardamom
2 cloves
1 cinnamon stick 1 inch
1 bay leaf
1 2/3 cups water
2/3 tsp salt or to taste

For the Cauliflower Gravy:
2 teaspoons Oil
3/4 red onion, finely sliced
1 green chili(Serrano or other), chopped
2 Tbsp ginger, thinly sliced
1 Tbsp finely chopped garlic, 3-4 cloves
1/2 tsp cumin seeds
1 green cardamom
2 cloves
1 cinnamon of 1 inch
1 bay leaf
1/2 teaspoon garam masala or Biryani masala blend
1/4 tsp turmeric powder
1/2 tsp red chili powder/cayenne pepper
1/2 medium sized Cauliflower, chopped into small florets
3/4 teaspoon salt
3/4 cup light Cashew cream + 1 teaspoon of apple cider vinegar, or whisked non-dairy yogurt or coconut milk
1/3 cup frozen/fresh peas
2-3 Tbsp raw cashews
1 Tbsp raisins
1 Tbsp dried cranberries

For Layer Assembly:
1/2 cup chopped cilantro leaves
1/2 cup mint leaves (optional)
Saffron milk: a few saffron strands mixed into 2 Tbsp warm almond milk(soak for atleast 5 minutes)