Cauliflower 65 Biryani/Gobi 65 Biryani is a delicious, South Indian Biryani recipe consisting of Cauliflower 65 pieces, gravy & rice cooked in layers.
Recently, I have been trying out different Biryani recipes and this one is a latest addition to that list. Cauliflower is one of the most used vegetables in my kitchen. But, I generally don’t prefer adding it to Pulao and Biryani varieties because I feel the taste of cauliflower doesn’t go well with the rice. This Biryani is an exception to it. The crispy cauliflower pieces go really well with the rice and gravy.
Both of us love Biryani. We would happily have a biryani variety every week and wouldn’t get bored of it. My husband is a big fan of Biryani recipes that are cooked in layers than the one-pot Biryani. So, on weekends, we prefer to spend some time and make Biryani in the layer method. I have to admit, Biryani tastes best when cooked this way.
For this recipe, we cook the rice till 75% done. We prepare the cauliflower 65 pieces. The Biryani gravy is prepared and all 3 components are layered along with saffron soaked in milk, generous amount mint and coriander.
Cauliflower 65 Biryani is not one of those quick Biryani recipes. It does take some time but pretty simple to prepare. Also, it is totally worth the effort. The outcome will definitely make you crave for more of this Biryani.
If you love a mildly spiced, fragrant, flavourful Biryani, then this is the one for you. Cauliflower 65 Biryani tastes best with some simple raita. This is a perfect Biryani for a party when you have guests over or to treat yourself on a weekend. This is also a perfect lunchbox recipe and I am sure kids would love this recipe too. Who doesn’t like Cauliflower 65? So, this recipe will surely be a hit in your kitchen.
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Recipe Card
Cauliflower 65 Biryani
Ingredients
For Cauliflower 65
- 3 cups Cauliflower Florets
- Salt as needed
- 2 teaspoon Chilli powder
- 1 teaspoon Kashmiri chilli powder
- 3 tablespoon Rice flour
- Water to bind the ingredients
- Oil for frying
For the Rice
- 1 cup Basmati Rice
- 4 cups Water
- 1 Bay Leaf
- 1 inch Cinnamon
- 1 Cardamom
- 1 Star Anise
- 1 tsp Ghee
- Salt as needed
For the gravy
- 1 Big Onion
- 2 Green Chillies
- 1 teaspoon Ginger Garlic Paste
- 1 Tomato
- 2 teaspoon Chilli Powder
- 1 teaspoon Biryani Masala
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- 1 tablespoon Yogurt
- Salt to taste
- Mint leaves handful
- Coriander leaves handful
- 2 teaspoon Ghee
For layering
- 1 tablespoon Milk
- Saffron strands few
- Mint & Coriander leaves handful
Instructions
For Cauliflower 65
- Separate the cauliflower florets. Wash them well. Blanch the florets along with some salt and turmeric powder in boiling hot water for 10 mins.
- Once done, drain the water and keep the cauliflower florets aside.
- In a bowl, add the ingredients for cauliflower 65 except oil. Add little bit of water to bind the ingredients together.
- In a kadai, add enough oil. Once hot, add the cauliflower pieces. Fry them well.
- Drain the oil from the cauliflower pieces and keep aside.
For the Rice
- Wash and soak basmati rice for 15 mins.
- In a big pot, add 4 cups water, 1 teaspoon ghee, bay leaf, cinnamon, cardamom, star anise, salt. Once water boils well, add the rice.
- Cook the rice until 75% done. Rice should not be fully cooked.
- Once done, drain the water, transfer the rice to a wide plate and let it cool.
For the gravy
- In a pan, add some ghee.
- Add the thinly sliced onion, slit green chillies and saute till onion turns transparent.
- Add ginger garlic paste and saute until the raw smell goes.
- Add finely chopped tomato and saute till it gets cooked well. Add the required spice powders and saute for a minute.
- Add yogurt and saute on low flame for a minute. Add some finely chopped mint and coriander leaves. Saute for 30 seconds.
- Switch off the flame. On top of the the gravy layer, add half of the cauliflower 65 pieces.
- Add the rice on top of this and layer it evenly. Add few coriander, mint leaves. Soak few saffron strands in warm milk and add it on top of the rice layer.
- Add the remaining cauliflower 65 pieces on top of the rice layer.
- Close the lid of the pan. Keep the pan on the lowest flame/sim for 20 minutes.
- Once done, switch off and let it remain in the pan undisturbed for another 10 minutes. Serve the Biryanii with some raita.
Tried it out, it tasted great! Such a simple Biryani!