Vegetable Biryani Without Rice


  1. In a small saucepan, bring the stock to a boil, then add the saffron. Cover and remove from heat.
  2. Melt the ghee in a large frying pan over medium heat. Add the carrots, parsnips and onions and sauté for 5 - 7 minutes.
  3. ‘Rice’ the cauliflower by grating either manually or with a food processor.
  4. Add the cauliflower, salt and all the spices to the frying pan and continue to sauté over medium heat for 5 minutes until the cauliflower is crisp-tender.
  5. Pour in the saffron broth and the peas, then cover and cook on low for 10 minutes until the cauliflower is tender and liquid has been absorbed.


  • 1/2 cup of stock
  • A good pinch of saffron threads
  • 3 tablespoons of ghee
  • 1 cup peeled and diced carrots
  • 1 cup peeled and diced parsnips
  • 1/2 yellow onion diced
  • 1/2 head cauliflower cut into florets
  • 3/4 tsp. rock salt
  • 4 whole cloves
  • 4 green cardamom pods
  • 3/4 tsp. garam masala
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground turmeric
  • 1/4 cup frozen peas
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