- Drain and rinse the rice.
In a medium [large] sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the cauliflower, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the biryani spice blend and cook until fragrant, about 1 minute. Add the rice and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes.
Add the carrots, vegetable broth, and ¾ cup [1½ cups] water and bring to a boil, then reduce to a simmer. Cover and cook until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Remove from the heat, fluff with a fork, and season to taste with salt and pepper. Cover and keep warm. While the biryani is cooking, prepare the eggs.