Recipe Index

Ingredients

• 1 cup basmati rice, rinsed
• 1 tsp extra-virgin olive oil
• 10 garlic cloves, finely grated
• 1 (2-inch) piece ginger, peeled and finely grated
• 3/4 cup full-fat Greek yogurt
• 1/4 cup fresh lemon juice
• 1 Tbsp double-concentrated tomato paste
• 2 tsp ground coriander
• 1 1/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt
• 1 1/2 tsp garam masala
• 1 tsp amchur powder (dry mango powder)
• 1 tsp Kashmiri chile powder
• 1 tsp mustard oil
• 1/2 tsp garlic powder
• 1/2 tsp ground turmeric
• 1 medium head cauliflower (about 1 lb), cut into 2-inch pieces
• 15 black peppercorns
• 6 cardamom pods, crushed
• 6 cloves
• 3 bay leaves
• 2 whole black cardamom pods
• 2 star anise
• 1/2 stick cinnamon
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp ghee
• 2 tsp cumin seeds
• 1 medium red onion, sliced
• 1/4 cup cilantro leaves, roughly chopped
• 1/4 cup mint leaves, chopped
• 1/4 cup roasted cashews, coarsely chopped
• 2 tsp garam masala
• 1 1/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt
• 1/4 cup whole milk
• 1 Tbsp ghee
• 1/4 tsp saffron threads
• 1/2 cup cilantro sprigs
• 1/2 cup mint leaves
• 1/4 cup roasted cashews, coarsely chopped
• Lemon wedges, for serving (optional)

Method

1. Boil the basmati rice with the teaspoon of olive oil in a pan of water for about 2 minutes until par-cooked and still firm, then drain it and rinse it under cold water.
2. Stir the grated garlic and ginger, yogurt, lemon juice, tomato paste, ground coriander, salt, garam masala, amchur, Kashmiri chile powder, mustard oil, garlic powder and turmeric into a marinade and toss the cauliflower through it.
3. Set the black peppercorns, cardamom pods, cloves, bay leaves, black cardamom pods, star anise and cinnamon stick aside together in a small bowl.
4. Heat the tablespoon of olive oil and the tablespoon of ghee in a Dutch oven over medium heat, sizzle the cumin seeds for about 30 seconds, add the whole-spice mixture for about 1 minute until fragrant, then fry the red onion for 10 to 15 minutes until deeply browned.
5. Mix the chopped cilantro, chopped mint, chopped cashews, garam masala and salt into the onions.
6. Add the marinated cauliflower and cook over medium heat, stirring occasionally, for 8 to 10 minutes until the marinade darkens and oil begins to separate, then lift two-thirds of the mixture into a bowl.
7. Bring the milk, the second tablespoon of ghee and the saffron threads to the boil in a small saucepan.
8. Layer a third of the rice over the cauliflower left in the pot, then alternate the reserved cauliflower mixture and the rice twice more, and drizzle the saffron milk over the final layer.
9. Cover the pot and cook over low heat for 20 to 25 minutes until the rice is fluffy and fully cooked and the spices smell intensely aromatic.
10. Scatter the cilantro sprigs, mint leaves and remaining cashews over the biryani and serve it hot with the lemon wedges.

Cook: 1 hour 45 minutes · Total: 2 hours

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data