Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fragrant biryani-spiced cauliflower rice with onion, peas and boiled eggs, served with yoghurt.
Equipment: Saucepan, large frying pan
Measures and names
Ingredients
- 6 eggs
- 400 g cauliflower rice, fresh or frozen
- 1 tbsp oil or ghee
- 4 cardamom pods, lightly crushed
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp cumin seeds
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp chilli powder
- 80 g frozen peas
- Salt
- 1 small handful each of fresh mint and coriander (cilantro), chopped
- 100 g Greek yoghurt, to serve
Method
- Boil the eggs for 9 minutes, cool in cold water, then peel and halve.
- Meanwhile, heat the oil in a large frying pan and add the cardamom, cinnamon, bay leaves and cumin seeds for 30 seconds. Add the onion and cook for 7–8 minutes until golden brown.
- Add the garlic and ginger for 1 minute, then the garam masala, turmeric and chilli powder for 30 seconds.
- Add the cauliflower rice, peas and a pinch of salt and stir-fry for 5 minutes until tender but not soggy.
- Take out the whole spices, stir through most of the herbs and top with the eggs, the rest of the herbs and the yoghurt.
Swaps and tips
Taking the time to brown the onion well gives the biryani its sweet, deep flavour. For family members who aren't cutting carbs, cook some basmati rice the same way.
Add carbs for the family (optional)
For family members not cutting carbs, swap some of the cauliflower rice for cooked basmati rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 20 g | 8 g | 29 g | 479 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
