Ingredients: 

• 1 small Cauliflower, cut into florets (about 2 cups)

• 3 medium-sized onions, thinly sliced

• 2 medium-sized tomatoes, chopped

• 2 green chillies, chopped

• 5cm ginger, finely chopped

• 1 tsp cumin seeds

• 3 bay leaves

• 1 tsp turmeric

• 1 tsp chilli powder / curry powder

• 1 tsp garam masala

• 2 tbsp Greek yogurt

• 1 cup fresh spinach / 4 cubes frozen spinach (thawed)

• 1 block paneer, cubed

• 1/2 cup water

• 1 cup Basmati rice, freshly cooked

• A few threads of Saffron, soaked in 2 tbsp of warm water

• Coconut oil

• Salt

Method: 

1. In a pot, fry the onion slices in some coconut oil, till golden brown. Remove half the fried onions and set aside.

2. Then add chopped tomatoes, ginger and green chillies - continue sautéing till the tomatoes are soft. Followed by cumin seeds, bay leaves, turmeric, chilli powder and garam masala. Cook till tomatoes are mushy.

3. The yogurt goes in next. Mix well before adding the cauliflower florets. Give it a good stir, then half a cup of water. Salt. Simmer till cauliflower florets are partially cooked.

4. Paneer and spinach into the pot. Simmer till everything is cooked and resembles a dry curry. Check for seasoning.

5. Top cauli-curry with cooked basmati rice. Carefully press the rice down evenly, covering the curry. Add the saffron water. 

6. Close the pot and leave it to simmer for about 5 mins or so.

7. Serve with the reserved fried onions and chopped coriander. To go with the vegetarian biryani, I made a simple raita (yogurt dish with veggies) using cucumber, pineapple, tomatoes, onions, green chilli and coriander.