Cauliflower Biryani

Fill a medium saucepan three-quarters of the way with water, stir in 1 cup basmati rice, rinsed and 1 tsp. extra-virgin olive oil, and bring to a boil over high heat. Reduce heat to medium and simmer until par-cooked and al dente, about 2 minutes. Drain rice and rinse under cold water to stop cooking process. Set aside.

In a large bowl, mix together 10 garlic cloves, finely grated, one 2” piece ginger, peeled, finely grated, ¾ cup full-fat Greek yogurt, ¼ cup fresh lemon juice, 1 Tbsp. double-concentrated tomato paste, 2 tsp. ground coriander, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, 1½ tsp. garam masala, 1 tsp. amchur powder (dry mango powder), 1 tsp. Kashmiri chile powder, 1 tsp. mustard oil, ½ tsp. garlic powder, and ½ tsp. ground turmeric. Toss in 1 medium head of cauliflower (about 1 lb.), cut into 2” pieces or broken into florets, to combine. Set aside.

Combine 15 black peppercorns, 6 cardamom pods, crushed, 6 cloves, 3 bay leaves, 2 whole black cardamom pods, 2 star anise, and ½ stick cinnamon in a small bowl; set aside.

Heat 1 Tbsp. extra-virgin olive oil and 1 Tbsp. ghee in a Dutch oven over medium heat until hot. Add 2 tsp. cumin seeds and cook until seeds begin to sizzle, about 30 seconds. Add reserved peppercorn mixture and cook, stirring, until fragrant, about 1 minute. Add 1 medium red onion, sliced and sauté until deeply browned, 10–15 minutes. Mix in ¼ cup cilantro leaves, roughly chopped, ¼ cup mint leaves, chopped, ¼ cup roasted cashews, coarsely chopped, 2 tsp. garam masala, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt until well combined.

Stir in reserved marinated cauliflower mixture and cook over medium heat, stirring occasionally, until marinade darkens and some oil is beginning to separate from the sauce, 8–10 minutes. Remove from heat. Transfer two-thirds of cauliflower mixture to a bowl and set aside. Reserve remaining cauliflower mixture in Dutch oven.

In a small saucepan, bring ¼ cup whole milk, 1 Tbsp. ghee, and ¼ tsp. saffron threads to a boil.

Evenly layer one-third of basmati rice on top of cauliflower mixture in Dutch oven. Repeat process twice, alternating between reserved cauliflower mixture and rice. Drizzle saffron milk over final rice layer. Cover pot with a lid, place over low heat, and cook until spices are very aromatic and rice is fully cooked and fluffy, 20–25 minutes.

Top biryani with ½ cup cilantro sprigs, ½ cup mint leaves, and ¼ cup roasted cashews, coarsely chopped. Serve hot with lemon wedges, if desired, for squeezing.