Cauliflower Biriyani
Preparation Time : 10 mins
Cooking Time : 45 mins
Serves: 4
Ingredients:
Cauliflower – 4 cups cut in florets
Oil – 2 tblspn + for deep frying
Ghee – 2 tblspn
Fennel Seeds / Sombu / Saunf – 1 tsp
Shahi Jeera / Black Cumin – 1 tsp
Cinnamon / Pattai – 1 small piece
Cardamom / Yelakai – 4 crushed
Cloves / Krambu – 4
Star Anise – 1
Mace – 1
Onion – 2 large sliced thinly
Coriander leaves – 1/4 cup chopped finely
Mint leaves – 1/4 cup chopped finely
Tomato – 2 chopped
Basmati Rice – 2 cups
Chilli Powder – 2 tsp
Turmeric Powder – 1 tsp
Curry Masala or Biryani Masala Powder – 3 tblspn
Garam Masala Powder – 1 tsp
Salt to taste
Water – 3 cups
Method:
Wash and soak basmati rice for 30 mins.
Heat oil for deep frying, add cleaned cauliflower in hot oil and fry till golden brown. Drain and set aside.
In a pressure cooker or a regular pot with a tight fitting lid. Heat oil and ghee.
Add in all whole spices and fry for a min.
Add in onions and cook till golden brown.
Now add in coriander, mint and tomatoes and mix well. Cook that for few mins.
Add in all spice powders and salt and mix well.
Add in the fried gobi and toss well.
Add in rice and toss well in the masala.
Now add in water and mix well. Bring it to a boil and simmer on a very very low heat for 10 to 15 mins. Now let the pressure go by itself and open the cooker. Now fluff the rice and serve.
