Cauliflower biryani

Ingredients

• Cauliflower - 1 medium size
• Egg - 1 
• Onion - 6 medium ones (sliced) 
• Ginger - a small piece 
• Garlic - 3 pods
• Green chilli - 3 to 5 (as per your spice level)
• Tomato - 1 large (sliced)
• Turmeric powder - 1/2 tsp
• Coriander powder - 2 tbsp
• Garam masala - 1 tsp
• Lemon juice - 1tbsp
• Coriander leaves - a handful chopped
• Grated coconut - a handful
• Curd - 1/2 cup
• Ghee
• Oil
• Salt

 Method

• Clean cauliflower and separate the florets
• Grind ginger, garlic and green chilli in a mixer. Keep aside
• Grind coconut and curd together into a fine paste. Keep aside
• Heat oil
• Beat egg with little salt. Dip cauliflower florets in beaten egg and deep fry. Keep aside
• In a thick bottomed vessel, add little ghee/oil.
• When the oil is hot add onion and saute until it slightly brown
• Add ginger-garlic-green chilli paste and saute again until the raw smell goes.
• Add turmeric powder, coriander powder and garam masala. Saute 
• Add sliced tomato, coconut-curd mix and saute. 
• Add salt to taste.
• Now add the fried cauliflower and mix well. Cover and cook for 5-7 minutes. 
• Your cauliflower masala is ready now.

Now for the rice

• Basmati rice - 3 cups (Wash and drain)
• Cloves - 4
• Cardamom - 4
• Bay leaf - 1/2
• Cinnamon - 1 small stick
• Water - 6 cups
• Ghee - 1 tbsp
• Salt

Method

• Heat ghee in a pan and saute rice with spices for 2-3 minutes. 
• Boil water in a thick bottomed vessel. When it starts boiling add rice and spices. Add salt.
• Cover and cook on low flame until all water is absorbed and rice is ready

For serving

1. In a vessel layer the cauliflower masala in the bottom
2. Layer rice above it sprinkling garam masala in between. 
3. Close the vessel and put on low flame for 2-3 minutes.
4. Decorate with coriander leaves and fried onions.