Cauliflower Biriyani



Ingredients :-

For the fragrant rice

  1. Basmathi Rice–2 cups
  2. Ghee –1 tbsp.
  3. Bayleaf – 1
  4. Cinnamon – 1” piece
  5. Cloves – 3 no.s
  6. Cardamom – 4 no.s
  7. Star aniseed – 1 number
  8. Lime juice – 1 tbsp.
  9. Water –4 cups
  10. Salt – 2 tsps.
  11. Onion – 1 cup; thinly sliced and deep-fried till golden brown and crisp

For the cauliflower masala :-

  1. Cauliflower – 800 to 900 grams; cut into bite size florets
  2. Pepper powder – 1 tsp.
  3. Oil – 2 tbsps.+ to deep fry the cauliflower florets
  4. Thinly Sliced Onion- 2 cups
  5. Ghee – 1 tsp.
  6. Green Chillies – 4 numbers; ground to paste
  7. Garlic –7 big cloves; ground to paste
  8. Ginger – 1 tbsp; ground to paste
  9. Coriander powder – 1 tbsp. (heaped)
  10. Turmeric powder – 1/2 tsp.
  11. Chopped Tomato – 1.5 cups
  12. Chopped Coriander leaves – 1/2 cup
  13. Chopped Mint leaves – 1/4 cup
  14. Thick coconut milk (freshly extracted) – 1 cup
  15. Garam masala powder – 1 tsp.
  16. Salt to taste


For the  cauliflower masala

  1. Marinate the cauliflower florets with 1.5 tsps. of salt, 1 tsp. of pepper powder and 1/4 tsp. of salt. Cook in a steamer for 7 minutes. Deep fry the florets in oil/ghee on medium high heat till done. Drain on paper towels and keep aside.
  2. In a broad non-stick pan, heat 2 tbsps. of oil and 1 tsp. of ghee. Add the thinly sliced onions and cook till golden brown in colour. Stir in the ginger, garlic and greenchilly pastes and cook for 5 minutes on low heat.  Add coriander & turmeric powders and sauté for a minute and then add the chopped tomato. Stir fry for 15-20 minutes or till oil starts to separate. Add the cilantro and mint leaves.
  3. Add the thick coconut milk, salt and the fried cauliflower florets. Carefully mix the florets with the masala. Switch off heat.

For the fragrant rice

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice.
  2.  Heat ghee and add all the spices. When fragrant add the rice and fry till the rice turns opaque.
  3. Add 4 cups of boiling water and 2 tsps. of salt to the rice. Bring to a second boil, lower heat and cover cook till the rice is soft and all the water is absorbed. Let it stand undisturbed for 10 more mins.
  4. Add the fried onions & mix.

 For the layering and dum

  1. Take an oven proof dish and spread half of the cooked rice in the dish. Spread the cauliflower masala over the rice, followed by the remaining rice.
  2. Bake in a 180C preheated oven for 15 minutes.
  3. Keep it undisturbed for 30 minutes. Mix the rice carefully with the masala.
  4. Serve with raitha and pickle.
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