Cauliflower Biryani

epicurious.com

blodn1

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)

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