Egg Biryani with Cauli Rice

Biryani….the dish that was introduced to India by the Mughals. Traditionally it is combination of fragrant rice and meat, but also made with eggs or vegetables. When I think biryani, I think a burst of flavors and a heady aroma that put your taste buds into overdrive. It truely is a a dish fit for a queen, one that likes to eat 🙂 !

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.

Ingredients

• 6 Eggs
• 2 cups cauli rice or cauliflower florets
• 1/2 cup chopped onion
• A spring of mint leaves
• A spring of coriander leaves
• 1 tsp ginger garlic paste
• 2 tsp biryani masala
• 1/2 tsp cumin seeds
• 2 pods cardamom
• 1 small cinnamon stick
• 2 cloves
• 1/4 cup nut milk
• 2 Tbsp Ghee
• Salt

Recipe

Boil half a dozen eggs using your favorite method – I use an egg cooker which I got off amazon and find super convenient. 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. Ideally it works best to pulse it till you get it to the consistency needed. You can also use store bought frozen cauli rice if you do not wish to make it at home. For this recipe we will use 2 cups of cauli rice.

In a pan, heat a Tbsp ghee, then add the whole spices – cumin seeds, cardamom, cinnamon and cloves. Saute for a couple of minutes before you add chopped onion. I prefer to chop the onions thin and long. As they start browning, add the ginger garlic paste. You can chop fresh garlic and ginger super fine and use that as well.

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Now halve the boiled eggs and them them to the pan face down. Be gentle as you stir these as they can disintegrate easily. Brown the eggs for a few minutes and then add the Biryani Masala. Biryani masala is a combination of spices that makes the biryani so special. I use a brand called Banne Nawab which can be found in your Indian Grocery store. Feel free to use other brands but make sure the ingredients are whole 30 compliant. Some spice mixes have preservatives added to them and I avoid using them. After sauteing 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. I used nutpods but you can also use almond milk or coconut milk. Cover the pan so that the cauli rice steams for 5 minutes (steaming time will be less if you use store bough pre-cooked cauli rice).

After 5 minutes, remove the lid, take in the heady aroma and add a few springs of mint and coriander leaves. Saute for a few more minutes and top with a spoon of ghee if you wish to. This delicious treat is ready to eat!

Here is a quick video recipe –