Chef Palak Patel shares her recipe for anti-inflammatory cauliflower rice biryani, which is loaded with gut-healthy fiber.
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First off, its a cinch to make.
I promise you this dish is practically foolproof.
award-winning chef and TV personality
One batch can also feed a lot of mouths (or just yours) for days on end.
See why I love it so much?
This dish is the perfect way to put your fresh (or frozen) cauliflower rice to use.
The secret to any good biryani is all in the spices.
Besides garam masala, cumin,turmeric, and cayenne pepper, I like to put gratedgingerand gratedgarlicin mine.
Keep reading for the full recipe!
Melt two tablespoons of coconut oil over medium-high heat in a wide, heavy-bottomed ovenproof Dutch oven.
Add diced onion with salt and saute onions till golden brown.
Add the cauliflower rice and stir fry until water evaporates.
Add vegetables, ginger, garlic, and spices, and cook uncovered until tender.
Garnish with cilantro and lemon.
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