Forget boring vegetable rice because this Easy Roasted Cauliflower Biryani with Green Beans delivers crispy cauliflower, fragrant spices, and zero babysitting for a weeknight feast. So super easy and looks rather swish and delish!
It’s like a short cut version vegetable biryani but there’s no missing out on the flavour and look of the usual Indian classic. Cook time is only 12 minutes on the stove top and than can be done while you are roasting your califlower florets in the oven.I spotted this recipe in the free Coles magazine at our local supermarket and knew I had to give it a try. After a few tweaks to suit our taste buds, it quickly became a keeper!
If you love rice but want to use califlower in another side dish you might like our Cauliflower Rice Salad with Turmeric Vinaigrette Dressing recipe.
Why You’ll Love This Recipe
This roasted cauliflower biryani is definitely the cheats version but not on taste or look. There’s only two spices needed and used both in the roasting of the cauliflower and the biryani. You can make this the day before and it will taste just as delish.
Recipe Ingredients
You’ll need the following ingredients to make this amazing Roasted Vegetable Biryani.
Cauliflower – Cut into bitesized pieces. The cauliflower florets will cook more evenly. . A medium califlower should be plenty but if you only have a large one use half.
Olive oil – drizzle generously of the spiced florets.
Curry powder & turmeric – a little goes a long way and adds a rich colour to the sweetness of the roasted cauliflower. I uese Keens Curry Powder for this roasted cauliflower recipe.
Green beans – Trim the ends and cut them in half into 2-inch pieces. Frozen green beans aren’t recommended for this recipe. They tend to release too much moisture during roasting, which can leave them soft and mushy. Fresh green beans work best.
Biryani Rice
Basmati Rice – 2 cups that make the most fluffy rice. Nothing else will substitute for this recipe (sorry)
Butter – 2 tablespoons is all you need
Onion & garlic – medium brown. Crushed or grarlic.
Curry & turmeric powder – you won’t need a lot, just enough to make it tasty and gorgeously yellow.
Stock – vegetable or chicken stock in a cube or powder form
Water – 21/2 cups of water
Green Beans – just blanced and adds extra texture and colour. (omit if you like)
Fresh herbs – Coriander leaves (cilantro) chopped coarsely adds brightness. If you hate cilantro try fresh mint instead
Ingredient Notes
Stock – feel free to use a chicken stock cube, powder or vegetable broth (liquid stock). The saltiness can vary from brand to brand so if you need to add more or use less be sure to taste first.
How to make Easy Roasted Cauliflower Biryani with Green Beans STEP BY STEP
- Line a baking sheet with parchemnt paper. Cut your cauliflower into bite-sized florets. Mix the olive oil, curry powder and turmeric in a large bowl (metal or ceramic so it won’t stain) and toss in the florets to coat. Pop onto a baking tray, if needed drizzle with more olive oil so they be golden brown and cook for 15 – 20 minutes at 180 degrees celsius (350 fahrenheit) turning halfway through.
2. Cut beans in half, blanch in boiling water for 4-5 minutes and then strain and cool in iced water.
3. Melt the butter in a large pan or heavy based wide pot and sautee the onions 3-4 minutes till translucent. Add the garlic and cook 30 seconds then the spices, curry and turmeric to warm and are fragrant usually a couple of minutes. Stir in the rinsed rice and mix well, the stock cube or powder and cold water and bring up to the boil then reduce to a gentle heat or low flame for 10-12 minutes or until the water is absorbed.
4. Take off the heat and allow to sit for 5 minutes. Mix your green beans through the biryani and add the roasted florets on top or mix through as well. Sprinkle with fresh corriander or mint to finish and serve with plain yogurt.
Recipe Tips
Staining – Just a heads up – Turmeric is fantastic for flavour and colour, but it loves to leave its mark! Keep an eye on hands, clothing, and benchtops, and wipe up spills quickly to avoid stains. Trust me I know!
Rice prep – Rinse it thoroughly before cooking to remove excess starch, or your rice will clump.
Cooking time – Adjust your cooking time if needed. I use a heavy dutch oven style large pot to make this vegetable biryani recipe in. It’s made of cast iron and enamel coated so holds the heat really well. I had to shorten the cooking time by 2-3 minutes as the pot holds the heat a bit longer than normal.
How to Serve
I like to serve this in a large wide serving bowl. so eveyone can help themselves accompanied by my fave quick cucumber salad and our Easy Coconut Butter Chicken.
Storage and Reheating
Keep in an airtight container in the firdge for up to 3 days. Well if it lasts that long. Reheat either in the microwave or you can also reheat it in a covered baking dish in a 300-degree oven for 15 to 20 minutes. Sometimes a few drops of water added beforehand can prevent it from drying out.
Additions and Substitutions
Feel free to swap the green beans for other vegetables. Carrots, capsicum (bell pepper), green peas or sweet potato are all great options and roast beautifully. Roast broccoli instead of cauliflower.
Add a squeeze of lemon juice to brighten up and add zing to this easy recipe.
Cashew nuts – crunchy nuts add texture and of course crunch.
FAQ
Q. Can I use other rice like Jasmine, brown or long grain rice instead of basmati rice?
A. Basmati rice is generally used in Asian dishes and curries because the long slender rice when cooked is light and fluffy and won’t stick together. I haven’t tried brown basmati as it takes longer to cook than the white basmati rice.
Q. Can I make this a vegan biryani?
A. Yes change out the butter for olive oil and the stock for vegetable.
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You can grab and download it now by clicking here.
Rate the recipe
I hope you love this Easy Roasted Cauliflower Biryani with Green Beans! If you make it, be sure to leave a rating so I know how you liked it! ⭐
Recipe Card
Easy Roasted Cauliflower Biryani with Green Beans
Equipment
- sheet pan or flat try
- stove top pot (dutch oven) or large frypan with lid
Ingredients
- 1 cauliflower or half a large cut into florets
- 4 tabs olive oil
- 1 tsp mild curry powder
- tsp turmeric
Rice Ingredients
- 2 cups basmati rice
- 1 onion diced finely (brown or white)
- beans handful cut in half
- 1 garlic clove minced or finley diced
- 2 tabs butter
- 1 stock cube chicken or vegetable
- 1 tsp curry powder
- 1 tsp turmeric
- 2½ cups water
- corriander leaves (cilantro)
Instructions
For the roasted cauliflower
- Preheat the oven at 180 degrees celsius (350 fharenheit). Line a baking tray with parchment paper. Cut the cauliflower into florets.
- Mix the olive oil, curry powder and turmeric in a large bowl (metal or ceramic so it won’t stain) and toss in the florets to coat. Pop onto a baking tray, and if needed drizzle with more olive oil so they cook beautifully. Cook for 15 – 20 minutes turning halfway through.
- Cut beans in half, blanch in boiling water for 4-5 minutes and then strain and cool in iced water.
- Melt the butter in a large pan or heavy based wide pot and sautee the onions 3-4 minutes till translucent. Add the garlic and cook 30 seconds then the spices, curry and turmeric to warm and become fragrant usually a couple of minutes. Stir in the rinsed rice and mix well, the stock cube or powder and cold water and bring up to the boil then reduce to a gentle heat or low flame for 10-12 minutes or until the water is absorbed.
- Take off the heat and allow to sit for 5 minutes. Mix your green beans through the biryani and add the roasted florets on top or mix through as well. Sprinkle with fresh corriander or mint to finish.
