Biryani Rice with Cauliflower and Peas


Recipe Information

Total Time: 30 minutes
Servings: 8

This colorful rice, tinted with turmeric and studded with cauliflower, carrots and peas, is a perfect side to soak up the spicy sauce of Curried Chickpeas in Coconut Milk.


  • 1 tablespoon ghee or canola oil
  • 1 small onion, chopped
  • 1 tablespoon fresh ginger, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 1/2 cup basmati rice
  • 2 cups water
  • 2 cups cauliflower florets
  • 1 large carrot, chopped
  • 1 cup frozen peas
  • 1/2 cup raisins
  • 2 tablespoons lemon juice
  • 1/4 cup fresh cilantro, leaves


In a 2 quart pot, heat the ghee or oil. Add the onion and sauté until clear and soft. Add the ginger, cumin, turmeric and cayenne, and stir until fragrant. Add the brown sugar, salt, rice, water, cauliflower and carrots. Bring to a full boil, then turn the heat to low. Cover tightly and simmer for 15 minutes. Take off the lid and tilt the pan, all the water should be absorbed. Quickly toss in the peas, raisins, and lemon and fluff. Re-cover for about five minutes. Serve sprinkled with cilantro.

Nutritional Information

Calories: 366, Fat: 2 g, Cholesterol: 0 mg, Sodium: 504 mg, Carbohydrate: 79 g, Dietary Fiber: 12 g, Protein: 14 g