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One pot Mushroom biryani recipe

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This is my first option if I have mushrooms at home so let the world know this… 😉! 

I know and I have heard this from my loved ones that “Biryani” can never be vegetarian. However, I am a vegetarian and this is the only biryani I have tasted 😀 so this is a delicacy to me. I am here in Costa rice for a break last few days. Obviously, new place and beautiful. However, Vegetarian options are not great unless I cook here. If I go to the the main town I might get some option. So, for now all I am having –> rice, beans and plantain. At this point, I choose peace over food and humans which is unlike me. So, no complaints!

Serving Size:
Time:
Difficulty:

* Oil – 2 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 cloves, finely chopped
* Green chilli – 8, slit
* Tomato – ½, sliced
* Turmeric powder – ¼ tsp
* Biryani masala – 1 tsp
* Red Chilli powder –1 tbsp
* Mushrooms chopped (crimini, or another favourite variety) – 2 cups
* Salt – 2.5 tbsp or as per your taste.
* Basmati Rice – 2 cups
* Water – 4 cups
* Coriander leaves – 1 tbsp, chopped

Directions

  1. Take a big wide pan, add oil on medium heat, and add 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 chillies, and fry for two minutes with a bit of salt.
  2. Then add tomatoes with mushrooms, turmeric powder, biryani masala, red chilli powder and salt.
  3. Mix well and sauté for two minutes.
  4. Then add the rice and mix well.
  5. Add the water to it and close the pan in medium high heat for ten minutes.
  6. After ten minutes, change it to low for ten minutes.
  7. Finally, keep it closed for ten minutes after removing from heat.
  8. Garnish with coriander leaves.
  9. Notes: Remove chilli powder if you find it spicy.
Mushroom Biryani

Cauliflower 65 Biryani/ Gobi 65 Biryani

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Mushroom_cauliflower_Biryani-2

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.

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Cauliflower 65 Biryani/ Gobi 65 Biryani
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. CAULIFLOWER 65:
  2. Mix everything under cauliflower 65 and keep aside.
  3. Heat oil and deep-fry those cauliflower 65 beauties and keep aside.
  4. RICE & MASALA:
  5. Wash the rice and soak in water for ten minutes.
  6. 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.



  7. 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.




  8. Meanwhile on the biryani pan, when onions are well sautéed, add tomatoes and turmeric powder. Sauté for a minute.
  9. Then to it, add the mushrooms (optional), red chilli powder, biryani powder, salt and sauté them well for 4-5 minutes.
  10. The mushrooms would have been slightly cooked by now.

  11. Now, the layering starts.
  12. To the mushrooms pat and level it. Add half portion of cauliflower 65.
  13. Drain the rice and add the drained hot rice on the top of it. Drizzle the rose water.
  14. 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.

  15. (Or)
  16. 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!
Notes
1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
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.
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Mushroom_cauliflower_Biryani-3

 

Cauliflower Biryani/ Gobi Dum Biryani

by 18 Comments

cauliflower_biryani_gobiFamous 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

To be honest, it does take time to cook biryani than many easy 10 minutes food. I even don’t like to post time consuming recipes but it is so tasty that I could not resist myself not posting it. The best thing about biryani is that it tastes great even the next day and the day after. It will save you from cooking for next three days and it will never be like you are tasting leftover food! Awesome right?

I usually made a lot of biryani’s both meat and vegetarian. I have more than 10 biryani recipes in my website which surely elaborates that I am a biryani lover. This one was just made for me. No special occasion or anything. I totally loved it! I have a biryani collection recipes on my website with all biryani recipes.

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.

cauliflower_biryani_gobi-4

5.0 from 1 reviews
Print
Cauliflower Biryani/ Gobi Dum Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • For onion paste:
  • • Onions – 2 small onions, chopped roughly
  • • Garlic – 6 whole
  • • Green chilli – 2, slit
  • • Ginger – 1 inch
  • • Khus khus (White poppy seeds) – ½ tbsp.
  • • Fennel seeds – 1 tbsp


    For Tomato Paste:
  • • Mint – ½ cup, chopped finely
  • • Coriander leaves – ½ cup, chopped finely
  • • Tomatoes – 1, chopped roughly


    For fried onions:
  • • Onions – ½ cup, 2 small onions, sliced thinly
  • • Cashewnuts - 6
  • • Oil – to fry


    For the rice:
  • • Basmati rice – 2 cups
  • • Salt – 2 tbsps
  • • Cumin Seeds/ Jeera – 1 tbsp
  • • Ghee – 1 tsp


    For the cauliflower:
  • • Oil/ghee – 3 tbsp
  • • Bay leaf – ½
  • • Cinnamon – 1 thin piece
  • • Cloves – 3
  • • Cardamom pods – 2
  • • Biryani masala – 1 tbsp
  • • Red Chilli powder –1 tsp
  • • Cauliflower – 1 medium
  • • Saffron – ½ tsp dissolved in ½ cup warm milk
  • lemon to squeeze at the end
Instructions
  1. Precooking:
  2. Grind the Onions, cashews, fennel seeds, poppy seeds, cumin seeds,green chillies, garlic and ginger into a smooth paste using as little water as possible. Set aside.
  3. Grind the tomato, mint and coriander into a smooth paste. Set aside.
  4. Wash the rice and soak in water for twenty minutes.
  5. Boil the water and add the cauliflower florets with little salt. Boil for 4 minutes and not more than that. Drain, wash with cold water and keep it aside.
  6. (Optional)Deep fry the sliced onions when it is hot. Don’t overcrowd the oil. When the onions turn light brown, remove from oil and drain on paper towel. The fried onion will crisp up as it drains.


    Cooking:
  7. Take a big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 7 minutes exact or when the rice is 80% done. Switch off and drain the rice. add the a tsp of ghee on top and mix a bit for them not to stick.

  8. Take another big wide pan, add half & half oil and ghee in medium heat, and add the spices like Bay leaf, Cinnamon, Cloves, Cardamom pods, saute for a minute. Add the blended onion paste, and fry for few minutes in medium flame. It completely needs to get sauteed well around 5-7 minutes till the raw smell leaves. (Vegans use oil instead of ghee)
  9. Then to it add the blended tomato paste with turmeric powder and saute well. Add the red chilli powder, biryani powder and sauté them well till they ooze out little oil.

  10. Add the cauliflower and sauté well. Cook for 5 minutes till they mix up well and get little roasted.
  11. Now, the layering starts. To the sautéed cauliflowers, pat and level it. Add the drained hot rice on the top of it. Garnish with fried onions (optional), ghee, mint, coriander leaves and saffron dissolved in milk (optional).



  12. Cover the pan with a tight lid or foil with some heavy weight like mortar and pestle on top, keep it in medium flame for 10 minutes and then keep it in low flame. Keep an open pan (like a dosa or crepe pan, place the biryani pan on top of it and cook it for 30 minutes)

  13. Squeeze some lemon and switch off. Mix and serve hot!
Notes
1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 2 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.
4. Vegans can leave the ghee
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Taste perfect with raita or mirchi ka salan. Even having it plain is delicious.

cauliflower_biryani_gobi-3

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