Layers of Rainbow Quinoa “rice”, creamy Cauliflower gravy with whole spices, nuts, cranberries, raisins, peas, cilantro make this fabulous Quinoa Cauliflower Biryani.

Yes! This delicious Biryani needs to be cooked up right now!

With some of my favorite things.. rainbow Quinoa, Cauliflower and peas, and a load of interesting spices and flavors. All bundled up in this cozy one dish meal. I couldnt have asked for more. This is the perfect way to eat warm and spiced Quinoa this Fall. Cold Salads, see you next summer.

Biryani(layered Rice and veggie gravy dish) is one of the meals that does not get enough love, probably because of the number of spices and steps involved. But the awesome thing about this dish is, it gets easier as you get a hang of the process. A few spices here and there and steps missed or added at a different time does not change up the end result much. So try this gorgeous bowl filled with protein(quinoa) and vegetables of your choice.

Biryani recipes from different parts of India and other countries as well use different spices, herbs and method or preparation. Cardamom, cumin, cinnamon, cloves, coriander, fennel, nutmeg etc can all be used for variations. Use whichever whole spices you have, or use just the spice blends like garam masala or Biryani masala. To make a quick version, just heat up and plate the gravy and quinoa together and serve.

use any other similar grain like millet or rice for variation. Make this Quinoa Cauliflower Biryani !







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)