Vegan Cauliflower Rice Biryani With Mango Chutney

Biryani is a conventional baked rice dish from Northern India that usually options layers of rice and lamb. This vegan model from the Good For You cookbook incorporates all the standard spices, swaps coconut oil for ghee, and pairs completely with a vegan meat of your selection. 

What you want:

For the mango chutney:
½ teaspoon salt, plus extra for blanching
½ small fennel bulb, diced
½ giant, inexperienced (barely unripe) mango, peeled and diced
2 tablespoons olive oil
1½ teaspoon floor coriander
½ teaspoon floor fennel seeds
¼ teaspoon cayenne
¼ teaspoon floor turmeric
1½ teaspoon agave

For the cauliflower rice biryani:
1 giant cauliflower head
1 tablespoon plus 1 teaspoon salt, divided, plus extra for seasoning
1 tablespoon coconut oil
2 medium carrots, peeled and diced
1 small pink onion, diced
12 complete cloves, toasted
12 cardamom pods, toasted
4 small cinnamon sticks, toasted
½ tablespoon mustard seeds, toasted
½ tablespoon cumin seeds, toasted
2 bay leaves

What you do:

  1. For the mango chutney, carry a small pot of water to a boil and add sufficient salt so it’s generously seasoned (1 to 2 Tbsp). Put together a big bowl stuffed with water and ice. Add the fennel to the pot and blanch till simply tender, about 2 minutes. Drain the fennel and place it within the ice tub. Unfold the fennel out on a paper towel and pat it dry.
  2. To a medium bowl, add fennel and mango and put aside. 
  3. In a small pan over low warmth, heat oil. Add coriander, fennel seeds, cayenne, and turmeric and stir combination constantly till fragrant, 2 to three minutes. Add oil and spices to bowl of fennel and mango. Add agave and salt and stir nicely. Depart to marinate for half-hour to 1 hour. 
  4. For the cauliflower rice biryani, preheat oven to 300 levels. Trim inexperienced leaves from cauliflower and lower into giant items, together with stem. Into meals processor, add a handful of cauliflower at a time together with sufficient water to cowl half of cauliflower . Course of cauliflower till finely chopped (like rice) and drain water. Take away any giant items and course of once more in subsequent batch. Repeat till complete cauliflower is riced. Wrap cauliflower rice in a kitchen towel or cheesecloth and squeeze nicely to empty any remaining liquid. Into a big bowl, pour cauliflower rice and sprinkle with 1 tablespoon of salt. Let sit for 20 minutes to launch extra moisture. 
  5. In the meantime, in a big skillet over medium warmth, heat coconut oil. Add carrots, onion, and remaining 1 teaspoon salt. Prepare dinner for 10 minutes, till greens are delicate. Add toasted spices and bay leaves and take away from warmth. 
  6. Wrap cauliflower in cheesecloth or a kitchen towel once more and squeeze out as a lot liquid as attainable. Add cauliflower rice to pot of greens and spices and stir to mix. Cowl with a lid and bake till warmed by means of, 10 to 12 minutes. 
  7. Serve on a big platter, with chutney. 


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