Cauliflower Biryani | One Pot Gobi Biryani » Dassana’s Veg Recipes

Cauliflower biryani is an one-pot recipe of a dum cooked South Indian type biryani made with cauliflower, herbs, spices and desiccated coconut. A vegan recipe that tastes too good.

About This Recipe

It’s been a very long time I shared any cauliflower recipe. So right here goes this scrumptious cauliflower biryani with South Indian flavors.

This biryani has a variety of spices however they mix fantastically and provides a extremely good taste and style. This cauliflower biryani is dum cooked however not layered and every thing is cooked in a single pot.

Whereas getting ready South Indian variations of biryani, I all the time use seeraga samba rice – which is a aromatic number of brief grained rice cultivated in South India. It is usually referred to as kaima rice.

In the event you would not have seeraga samba rice, then you should use fragrant Indian kinds of rice like basmati rice or amber mohur rice (mango blossom rice) to make this biryani recipe.

You can too use sella basmati rice (parboiled basmati rice) to make this biryani. Even short-grained or medium-grained non-sticky kinds of rice work properly on this recipe.

I’ve blanched the cauliflower earlier than including within the biryani. This step is non-compulsory. I additionally add vinegar within the water whereas blanching.

Including vinegar eliminates the standard cauliflower aroma that comes within the dish. Some of us don’t want it. You possibly can skip including vinegar if you would like.

To make cauliflower biryani extra nutritious and flavorful you possibly can add veggies like potatoes, carrots, capsicum and inexperienced peas. Add them once you add the cauliflower.

Serve cauliflower biryani with any raita or salad of your alternative. I often additionally serve papad and a pickle with the biryani. It’ll additionally properly with plain yogurt. It may be packed for tiffin field.

Find out how to make Cauliflower Biryani

Soaking Rice

1. Rinse 1.5 cups seeraga samba rice (280 grams) three to four occasions in water. Then soak rice for 30 minutes in sufficient water. After 30 minutes, drain the water and maintain apart.

Blanching Cauliflower

2. Subsequent rinse after which chop 1 small to medium cauliflower in medium-sized florets. You’ll need about three cups of gobi florets.

Take the florets in a bowl. Add scorching boiling water until it cowl the cauliflower together with ¼ teaspoon salt. Hold apart for five to six minutes. Then drain all of the water and put aside.

Blanching the cauliflower is to do away with the worms or bugs. This step is non-compulsory. To do away with the cauliflower aroma, you possibly can add ½ teaspoon vinegar to the new water and blend it properly earlier than including cauliflower florets.

Making ready Spice Paste

three. In the meantime put together the spice paste or masala paste. Take the next entire spices.

Notice: In the event you don’t have poppy seeds and stone flower then you possibly can skip including them.

four. Now add the above spices together with the desiccated coconut in a small grinder jar or chutney grinder jar.

TIP: You can too use recent coconut instead of desiccated coconut.

5. Additionally add ½ tablespoon chopped inexperienced chilies (about 2 inexperienced chilies, chopped), ½ tablespoon chopped ginger, ½ tablespoon chopped garlic and a couple of tablespoon chopped coriander leaves.

TIP: For a spicy cauliflower biryani, you possibly can add three to four inexperienced chilies.

6. Add ¼ cup water and grind to a easy paste. Hold apart. You possibly can add extra water if wanted whereas grinding the paste.

Sautéing Onions

7. Warmth three tablespoons oil in a thick bottomed heavy pan or pot. Add ½ cup thinly sliced onions.

eight. Start to sauté onions on a low to medium flame. Hold stirring at common intervals in order that onions don’t get burnt.

9. Sauté the onions until they flip golden.

Cooking Tomatoes

10. Then add 5 to six curry leaves and 1 cup finely chopped tomatoes.

11. Combine very properly.

12. Cowl the pan and prepare dinner the tomatoes for four to five minutes on a low flame, until they soften and change into mushy.

13. In between do verify a few occasions and stir, in order that the tomatoes don’t follow the underside of the pan.

Sautéing the Spice (Masala) Paste

14. Then add the bottom masala paste.

14. Combine and sauté for 1 to 2 minutes on a low flame.

15. Then add a pinch of turmeric powder.

16. Combine once more.

Including Cauliflower and Rice

17. Now add the blanched cauliflower florets.

18. Combine the cauliflower florets with the remainder of the masala.

19. Then add the rice.

20. Gently combine the rice grains with the remainder of the components.

21. Add three cups of water or as required. For some kinds of rice it’s possible you’ll want so as to add much less or extra water. So add water accordingly.

22. Subsequent add 1 teaspoon lemon juice. If you’d like you possibly can skip including lemon juice.

23. Then season with salt as per style. Examine the style of the water and it ought to have a slight salty style. Stir properly.

Dum Cooking Cauliflower Biryani

24. Seal the pan with an aluminum foil or a moist cotton kitchen serviette.

25. Now cowl the pan with its lid. You possibly can even straight maintain the lid on the pan with out utilizing the foil. Since this lid has a vent on it, I’ve sealed the pan with the foil.

Dum prepare dinner for 18 to 20 minutes on a low warmth or sim. Do use a thick bottomed heavy pan or else your cauliflower biryani can get browned or burnt from the underside.

If uncertain, then maintain the pan on a scorching heavy tawa (griddle or skillet) which is positioned on the burner and prepare dinner biryani on a low warmth.

26. Give a standing time of 6 to eight minutes. Then open the lid. Gently fluff the gobi biryani and serve scorching or heat.

Serving Options

Garnish with coriander leaves whereas serving. Serve cauliflower biryani with any raita or salad of your alternative. I often serve it with onion tomato raita or cucumber raita or generally a easy veggie salad.

It additionally pairs properly with plain curd (yogurt). Accompany a roasted papad and a mango pickle or lemon pickle for a delish meal.

Storage

You possibly can refrigerate the leftovers for a day. Whereas reheating, steam the gobi biryani in your prompt pot or pan. I’d not suggest freezing as rice primarily based dishes are greatest had when freshly cooked.

For extra cauliflower recipes, you possibly can verify this assortment of 18 Gobi Recipes.

Useful Suggestions

• Rice: Different Indian kinds of rice like basmati rice or sona masuri rice or amber mohur rice (mango blossom rice) or surti kolam or sella basmati rice (parboiled basmati rice). For sella basmati rice soak for 1 hour and it’s possible you’ll want so as to add extra water whereas cooking.
• Spicing: For a spicy biryani, add extra inexperienced chilies whereas making the spice paste.
• Pan: When cooking recipes like this, I recommend to make use of a heavy and thick bottomed pan or pot. This ensures that your rice doesn’t get burnt or browned on the underside of the pan whereas dum cooking.
• Blanching: You possibly can select to skip the blanching of cauliflower which is non-compulsory step.
• Spices: I’d suggest including the entire spices. However on account of unavailability you possibly can select to skip poppy seeds and stone flower.  
• Veggies: To make this gobi biryani extra more healthy and flavorful, you possibly can add veggies like carrots, inexperienced peas, broccoli, inexperienced beans, capsicum and potatoes. Embody them on the step once you add the cauliflower.
• Scaling: If you wish to double the recipe, then it’s important to use the Indian technique of approximation (or andaaz in Hindi) as this recipe is a complexly flavored dish.

Extra Biryani Varieties

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This cauliflower biryani recipe submit from the archives (December 2016) has been republished and up to date on four February 2021.