Egg Biryani with Cauli Rice
The original authentic biryani is slow cooked for that amazing release of flavors, this whole 30/ paleo version is relatively quick and easy. I decided to make this version with cauli rice and boiled eggs instead of meat as that is the protein I had at hand. I know it sounds hard to imagine a biryani with cauli rice, but trust me and give it a try.
20 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 232 |
| Fat: | 16 g |
| Carbohydrates: | 22 g |
| Protein: | 5 g |
| Cholesterol: | 35 g |
| Sodium: | 110 mg |
| Fiber: | 7 g |
| Sugars: | 4 g |
| Calculated per serving. | |
by Masala Paleo
Serves: 2
Ingredients
- 2 cups2 cups2 cups Cauliflower, cut into florets or riced
- 1/2 cup1/2 cup1/2 cup Onion, chopped
- 1 sprig1 sprig1 sprig Mint Leaves
- 1 sprig1 sprig1 sprig Cilantro
- 1 tsp1 tsp1 tsp Ginger Garlic Paste
- 1/4 cup1/4 cup1/4 cup Almond Milk, (or nut milk of choice)
- 2 Tbsp2 Tbsp2 Tbsp Ghee
- 666 Eggs, boiled
- 2 tsp2 tsp2 tsp Biryani Masala (Everest)
- 1/2 tsp1/2 tsp1/2 tsp Whole Cumin Seed
- 222 Cardamom Pods (whole pods)
- 111 Whole Cinnamon Stick
- 222 Whole Cloves
Spices
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Boil half a dozen eggs.
- While the eggs are getting boiled, process cauliflower in a food processor till it is grainy like rice. Do not over process it as it will turn into mush. You can also use store bought frozen cauli rice if you do not wish to make it at home.
- In a pan, heat a Tbsp ghee, then add the whole spices – cumin seeds, cardamom, cinnamon and cloves.
- Sauté for a couple of minutes before you add chopped onion. As they start browning, add the ginger garlic paste.
- Now halve the boiled eggs and them them to the pan face down. Brown the eggs for a few minutes and then add the Biryani Masala.
- After sautéing the spices for a few minutes, add in the cauli rice and mix it with everything on low heat.
- Now add a splash of nut milk to the pan.
- Cover the pan so that the cauli rice steams for 5 minutes.
- After 5 minutes, remove the lid and add a few springs of mint and coriander leaves.
- Sauté for a few more minutes and top with a spoon of ghee if you wish to.
Add a Note
My Notes:
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