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Wednesday, February 12, 2014

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.