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–+ servings

Cauliflower 65 Biryani

Gayathri Vijayakumar
Cauliflower 65 pieces cooked in layers with a flavourful gravy and rice.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Course lunch, Main Course
Cuisine Indian
Servings 2 servings

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.

Notes

1)You can cover the pan with aluminium foil, close it with a lid and keep a heavyweight object on top of the lid and cook for 20 minutes. 
2)Cauliflower Biryani tastes best when hot because the cauliflower 65 pieces remain crisp. 
3)Adjust spice to your taste. You can omit Biryani Masala and add 1 teaspoon garam masala if preferred. 
Keyword cauiflower 65 biryani, cauliflower biryani, easy biryani recipe, gobi 65 biryani, gobi biryani, South Indian Biryani, Vegetarian Biryani
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