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gobi biryani recipe

Gobi Biryani Recipe

Course Main Course
Cuisine Hyderabadi
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 2
Author Bindu

Ingredients

For Boiling

  • 250 grams cauliflower florets
  • 500 ml water

For Biryani Masala

  • 3 cloves
  • 2 cardamoms
  • ½ piece mace
  • 1 tsp shahi jeera/caraway seeds
  • 1- inch cinnamon stick
  • ½ piece star anise
  • 4 to 5 petals dagad phool/black stone flower

For Rice

  • 250 grams basmati rice
  • 1- liter water for boiling
  • All whole garam masala spices
  • 1 bay leaf

For Marination

  • Salt as per the taste
  • ½ tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp lemon juice
  • 1 ½ tsp biryani masala
  • 2 tsp chopped green chilies
  • 1 tbsp ginger garlic paste
  • 2 tsp ghee/clarified butter
  • 3/4 cup mint leaves/Pudina
  • 1/4 cup fried onions
  • 1 cup yogurt

For Biryani

  • 3 tsp oil
  • 2 tsp ghee
  • ¼ cup mint leaves
  • 1/8 cup fried onions
  • Aluminium foil to cover the pot

Instructions

Boiling

  1. soak cauliflower florets in salt water for 10 minutes and rinse well.
  2. Bring 500 ml water to a boil and leave the florets into the boiling water.
  3. Boil them for 3 minutes, strain out the water and keep aside.

Making Biryani Masala

  1. Put Shahi jeera, cardamoms, cloves, cinnamon, mace, star anise, dagad phool in a grinding jar and make into a fine powder.

Soaking

  1. Soak 250 grams of basmati rice in water for 30 minutes.rinse well before use.
  2. Marination
  3. 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.
  4. Add boiled cauliflower florets and mix again.keep aside for 30 minutes.

Cooking Rice

  1. Take 1-liter water in a bowl, add whole garam masala spices, bay leaf, enough salt and bring to a boil.
  2. When the water starts to boil, add the soaked rice.
  3. Water stops to boil after adding rice so bring it to a boil again.
  4. Cook for 3 minutes from the boiling point, turn off the flame and strain out the water.

Assembling

  1. Add 3 tbsp of oil in a heavy bottomed cooking pot.
  2. put the cauliflower marinade and set it evenly.
  3. Add the half-boiled rice and top it with some fresh mint leaves, 2 tsp of ghee and fried onions.
  4. Cover the pot with an aluminium foil and cook for 15 to 20 minutes on low medium heat and turn off the flame.
  5. Leave for at least 15 minutes before you serve.