Famous Indian One pot meal cooked with spices coated fried cauliflower. Rich and flavorful.
It is surely a party dish and this is perfect to cook when you have guests over or make it for dinner parties. However, I made it just for myself and ate. That is who I am. I love to treat myself when I am down and eat the whole plate. Food is the therapy to make us relieved from all the stress we have.
I used mushrooms in the recipe however it is optional. I had it so wanted to finish it. I made carrot raita as side and loved that as well.
Biryani’s are best to have plain or with just some yogurt side like cucumber raita, garlic tomato raita or sometimes with gravies like paneer makhanwala, mirchi ka salan. If you want you can make some vegetable biryani like this and make chicken dry roast, chicken pepper curry or chicken 65.
My fav Biryani recipes : restaurant style Vegetable biryani, Mushroom biryani, paneer biryani, chicken homestyle dum biryani, restaurant style lamb biryani
To make it vegan, replace ghee with oil.
- Ingredients
- • For the rice:
- • • Basmati rice – 2 cups
- • • Cumin seeds – ½ tsp
- • • Oil/ ghee– 1 tsp
- • • Water – 7 cups
- • • Salt – 1 tbsp
- • • Cardamom – 2
- • For the cauliflower/ Gobi 65:
- • • Cauliflower – 3 cups
- • • Ginger garlic paste – 1 tsp
- • • Chilli powder – 2 tsp
- • • Rice flour – ¼ cup
- • • Salt – 1 tsp
- • • Water – ¼ cup
- Oil to fry
- • For the vegetables:
- • • Oil – 2 tbsp
- • • Ghee – 1 tbsp
- • • Bay leaf – ½
- • • Cinnamon – 1 thin piece
- • • Cloves – 3
- • • Cardamom pods – 2
- • • Onions – 1, big, sliced thinly
- • • Mint – 1 cup, chopped finely
- • • Coriander leaves – 1 cup, chopped finely
- • • Garlic – 6, very finely chopped
- • • Ginger – 2 inch, finely chopped
- • • Green chilli – 8, slit
- • • Tomato – ½, sliced
- • • Turmeric powder – ¼ tsp
- • • Biryani masala – 1 tsp
- • • Red Chilli powder –1 tbsp
- • • Mushroom cubed – ½ cup (optional)
- • • Rose water – 1 tsp
- • •Salt - 1 tbsp or as per your taste.
- • To garnish:
- • • Coriander leaves – 1 tbsp, chopped
- • • Lemon juice – 1 tbsp
- CAULIFLOWER 65:
- Mix everything under cauliflower 65 and keep aside.
- Heat oil and deep-fry those cauliflower 65 beauties and keep aside.
- RICE & MASALA:
- Wash the rice and soak in water for ten minutes.
- Meanwhile, take a big wide pan, add oil in medium heat, and add the Oil, ghee and then the spices like Bay leaf, Cinnamon, Cloves, Cardamom pods, and sauté for a minute. Add the cumin seeds, then the onions, mint, coriander leaves, ginger, garlic, green chilles and fry for two minutes with a bit of salt.
- When onions are sautéing in the pan, Take another pan with water, salt and boil it. When it is boiling (which takes around 2 minutes, add the rice, cardamom, cumin seeds). Let it boil for 6-7 minutes exact or when the rice is 80% done.
- Meanwhile on the biryani pan, when onions are well sautéed, add tomatoes and turmeric powder. Sauté for a minute.
- Then to it, add the mushrooms (optional), red chilli powder, biryani powder, salt and sauté them well for 4-5 minutes.
- The mushrooms would have been slightly cooked by now.
- Now, the layering starts.
- To the mushrooms pat and level it. Add half portion of cauliflower 65.
- Drain the rice and add the drained hot rice on the top of it. Drizzle the rose water.
- Stove top: I cook in stovetop, cover the pan with aluminum foil, add a weight to it (like mortar and pestle) and cook in 6 minutes in medium flame. Then turn into medium low heat for 35 minutes. Switch off, add the another half portion of cauliflower 65 and add coriander leaves to garnish with some lemon juice when it is served.
- (Or)
- Oven method: Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 15 minutes and lowest heat for 5 minutes. And switch off. add the another half portion of cauliflower 65, mix and serve hot!
2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
Famous Indian One pot meal cooked with spices coated cauliflower. Rich and flavorful 🙂 It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties
You can bake them till they look crispy outside. you can rotate the sheet once every 15 minutes.
