Cauliflower Biryani
The Cauliflower Biryani represents a single-pot culinary creation, featuring a South Indian-style dum-cooked biryani that incorporates cauliflower florets, coconut, a blend of aromatic herbs, and an assortment of spices.
Ingredients
Blanching Cauliflower (Optional Step)
- 3 cups cauliflower florets or 1 small to medium-sized cauliflower
- hot water – as required for blanching cauliflower
- ½ teaspoon vinegar – optional
- ¼ teaspoon salt
Spices To Be Ground
- 1 inch cinnamon
- 3 cloves
- 3 green cardamoms
- 1 small piece of stone flower (dagad phool) – optional
- 2 to 3 strands of mace
- ½ teaspoon cumin seeds
- ½ teaspoon poppy seeds (khus khus) – optional
- 1 teaspoon coriander seeds
- 5 whole black peppers
- ½ teaspoon fennel seeds
- 3 tablespoons desiccated coconut or fresh coconut
- 2 green chilies – chopped or ½ tablespoon chopped – you can add more green chillies for a spicy biryani
- 1 inch ginger – chopped or ½ tablespoon chopped ginger
- ½ tablespoon chopped garlic or 4 to 5 medium-sized garlic cloves
- 2 tablespoon chopped coriander leaves (cilantro)
- ¼ cup water for grinding
For Soaking Rice
- 1.5 cups seeraga samba rice or 280 grams – can sub with basmati rice
- water – as required for soaking rice
Other Ingredients
- 3 tablespoons oil – any neutral tasting oil
- ½ cup thinly sliced onions or 1 medium-sized onion
- 5 to 6 curry leaves
- 1 cup finely chopped tomatoes or 2 medium-sized tomatoes
- 1 pinch of turmeric powder (ground turmeric)
- 1 medium potato or a fistful of green peas – both are optional
- 3 cups water
- 1 teaspoon lemon juice
- salt as required
- 1 to 2 tablespoons coriander leaves (cilantro) – for garnish
Instructions
Soaking Rice
- Rinse 1.5 cups seeraga samba rice (280 grams) 3 to 4 times in water. Then soak rice grains for 30 minutes in enough water. After 30 minutes, drain the rice and keep aside.
Blanching Cauliflower
- Next rinse and then chop 1 small to medium cauliflower in medium sized florets. You will need about 3 cups of cauliflower florets. Take the florets in a bowl. Add hot boiling water till it cover the cauliflower florets. Also add ¼ teaspoon salt. Keep aside for 5 to 6 minutes.
- Blanching the cauliflower is to get rid of the worms or insects. This step is optional. To get rid of the cauliflower aroma, you can add ½ teaspoon vinegar in the hot water and mix it well before adding gobi florets.
Preparing Spice Paste
- Meanwhile prepare the spice paste or masala paste. Take all the whole spices mentioned above in the list ‘spices to be ground’ in a small grinder jar or chutney grinder jar.
- Also add desiccated coconut, green chilies, ginger, garlic and coriander leaves.
- Add ¼ cup water and grind to a smooth paste. Keep the spice paste aside.
Sautéing Onions And Tomatoes
- Heat 3 tablespoons oil in a thick bottomed heavy pan or pot. Add ½ cup thinly sliced onions.
- Begin to sauté onions on a low to medium flame till they turn golden.
- Then add 5 to 6 curry leaves and 1 cup finely chopped tomatoes. Mix very well.
- Cover the pan and cook the tomatoes for 4 to 5 minutes on a low flame, till they soften and become mushy. In between do check a couple of times and stir, so that the tomatoes do not stick to the bottom of the pan.
- Then add the ground masala paste. mix and sauté for 1 to 2 minutes.
- Then add a pinch of turmeric powder and mix again.
Adding Cauliflower And Rice
- Now add the blanched cauliflower florets.
- Mix the cauliflower florets with the rest of the masala.
- Then add the rice and gently mix the rice grains with the rest of the ingredients.
- Add 3 cups water. next add 1 teaspoon lemon juice and salt as per taste.
- Check the taste of the water and it should have a slight salty taste. Stir well.
Dum Cooking Cauliflower Biryani
- Seal the pan with an aluminium foil.
- Now cover the pan with its lid. You can even directly keep the lid on the pan without using the foil. Since this lid has a vent on it, I have sealed the pan with the foil.
- Dum cook the biryani for 18 to 20 minutes on a low flame or sim. Do use a thick bottomed heavy pan or else the base can get browned or burnt. If doubtful, then keep the pan on a hot heavy tawa (griddle) which is placed on the burner and cook on a low flame.
- Give a standing time of 6 to 8 minutes. Then open the lid. Gently fluff the biryani and serve hot.
- Garnish with coriander leaves while serving gobi biryani. Serve any raita or salad of your choice with this cauliflower biryani.
Nutrition
Calories: 433kcalCarbohydrates: 69gProtein: 8gFat: 14gSaturated Fat: 3gSodium: 844mgPotassium: 514mgFiber: 6gSugar: 5gVitamin A: 390IUVitamin C: 73mgCalcium: 95mgIron: 2mg
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