Onion and Cauliflower Biryani

This vegetable and rice dish originates from India and consists of rice, vegetables, spices and sometimes, a protein. We've kept our version simple with just the addition of cauliflower and onion, but you can add a handful of green peas, diced carrots, or chopped bell pepper, if you like. This recipe makes four servings.

PREP TIME: 10 minutes
COOK TIME: 30 minutes

4 tablespoons butter
1 large yellow onion, diced
2 cups cauliflower florets
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon cayenne
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
4 plum tomatoes, seeded and diced
1 cup basmati rice, irnsed and drained
2 cups vegetable stock
Kosher salt and freshly ground black pepper, to taste

Preheat your oven to 375 F.

In an oven-proof skillet over medium-high heat, melt the butter and add the onions. Sauté until tender and fragrant, about 3-4 minutes. Stir in the chili powder, cumin, coriander, turmeric, cayenne, cinnamon, nutmeg and cardamom and cook until spices are toasted, about 4-5 minutes. Add the tomatoes and cook for one minute more. Stir in the cauliflower, rice and vegetable stock. Bring to a boil, cover with lid and place in the oven. Cook until the rice is just cooked through, about 20 minutes. Remove from the oven and allow to cool slightly, then fluff with a fork. Season with salt and pepper to taste. Serve right away.