Name: Cauliflower Rice Biryani
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 head cauliflower ((trimmed and separated into florets. Process the cauliflower in a food processor until it breaks down into rice-size bits. Don't turn it into a mush-- use the "pulse" function on your processor in short bursts of five seconds each time until the deed is done)); 1 medium red onion ((very thinly sliced)); 1 large carrot ((julienned or cut into small rounds)); 8 stalks asparagus ((tough ends trimmed, then cut lengthwise into 3/4- pieces)); 1 tsp vegetable oil; 1 tsp shah jeera ((black cumin. Can substitute with regular cumin seeds)); 3 green cardamom pods; 2 bay leaves; 1 tsp ginger ((grated)); 1 tsp garlic ((minced or crushed)); 1/4 cup raw cashews ((blended into a smooth paste with 1/2 cup water)); Juice of 1/2 lemon; 1-2 tsp biryani masala ((garam masala will do at a pinch)); 2 tbsp mint ((finely chopped)); 2 tbsp cilantro ((finely chopped)); 1/2 tsp cayenne ((optional -- check to see if your garam masala or biryani masala has any chile pepper powder added to it. Some of these premade mixes can be pretty hot)); Salt to taste; 1/2 tsp vegetable oil; 2 tbsp golden raisins; 2 tbsp raw cashews