Gobi Biryani Recipe
For Biryani Masala
shahi jeera/caraway seeds
4 to 5
dagad phool/black stone flower
water for boiling
All whole garam masala spices
Salt as per the taste
red chili powder
chopped green chilies
ginger garlic paste
Aluminium foil to cover the pot
soak cauliflower florets in salt water for 10 minutes and rinse well.
Bring 500 ml water to a boil and leave the florets into the boiling water.
Boil them for 3 minutes, strain out the water and keep aside.
Making Biryani Masala
Put Shahi jeera, cardamoms, cloves, cinnamon, mace, star anise, dagad phool in a grinding jar and make into a fine powder.
Soak 250 grams of basmati rice in water for 30 minutes.rinse well before use.
In a mixing bowl, add salt, turmeric powder, red chili powder, biryani masala, ginger garlic paste, lemon juice, fried onions, mint leaves, yogurt and mix well.
Add boiled cauliflower florets and mix again.keep aside for 30 minutes.
Take 1-liter water in a bowl, add whole garam masala spices, bay leaf, enough salt and bring to a boil.
When the water starts to boil, add the soaked rice.
Water stops to boil after adding rice so bring it to a boil again.
Cook for 3 minutes from the boiling point, turn off the flame and strain out the water.
Add 3 tbsp of oil in a heavy bottomed cooking pot.
put the cauliflower marinade and set it evenly.
Add the half-boiled rice and top it with some fresh mint leaves, 2 tsp of ghee and fried onions.
Cover the pot with an aluminium foil and cook for 15 to 20 minutes on low medium heat and turn off the flame.
Leave for at least 15 minutes before you serve.
Recipe By BINDU----> Foodvedam.com