Cauliflower Biryani | Gobi Biryani Recipe | Startup Cooking

 CAULIFLOWER BIRYANI | GOBI BIRYANI RECIPE | STARTUP COOKING

Cauliflower Biryani is a quick, healthy, one pot meal prepared with cauliflower which is loaded with fibers, antioxidants and nutrients made in dum cook method in South Indian style. We can also make this biryani in instant pot or pressure cooker method. Cauliflower Biryani also known as Gobi Biryani in Hindi.

I usually makes this biryani for my husband, because he is vegetarian. My mom cooks the best biryani ever, here I tried in layered version of biryani for the first time. It was super hit in my family. Everyone loved it.

Cauliflower biryani can be prepared under 1 hour in dum cook method. If you choose pressure cooker method, cook this biryani in 30 minutes. This recipe is perfect for lunch boxes and its a great choice for fussy kids who don’t eat vegetables. Gobi biryani goes well with raita or paneer gravy or vegetable gravy. Its one of the traditional recipe in my home town, which is perfect for special occasions, festivals, pot lucks or any get together.

check my collection of Indian rice recipes 

Cauliflower Biryani is tasty, flavorful and healthy recipe that everyone should try. Follow my step by step photo recipe to prepare Spinach Biryani Recipe. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

Try my other Biryani Recipes

• veg dum biryani
• Chettinad mushroom biryani
• Egg Biryani
• Ambur mutton biryani
• bhai Veetu chicken biryani

RECIPE FOR CAULIFLOWER BIRYANI

Coarse        : Lunch

Cuisine       : Indian

Author        : Jayashree Karthik

Prep Time   : 15 min

Cook Time  : 40 min

Total Time   : 55 min

Try my Spinach Biryani

INGREDIENTS

To Cook Rice

• 2 cup basmati rice

• water as needed

• salt to taste

• 1 tsp oil

For Cauliflower Fry

• 1/4 cup besan flour

• 1/4 tsp red chilli powder

• 3/4 tsp tandoori masala powder (optional)

• 1/2 tsp ginger garlic paste

• salt to taste

• 1/4 cup water

• 1.5 cup cauliflower florets

• oil for fry

For Biryani Gravy

• 3 tbsp oil

• 1/2 tsp cumin seeds

• 1 large onion – thinly sliced

• 1 tsp ginger garlic paste

• 3 green chilli – slitted

• 1 small tomato – chopped

• 1/4 cup mint leaves

• 1/4 cup coriander leaves

• 2 tbsp curd / yogurt

• 1/4 tsp turmeric powder

• 1/2 tsp red chilli powder

• 1/2 tsp Garam Masala powder / Biryani masala powder

• salt to taste

For Biryani Layerings 

• cooked rice

• biryani gravy

• Cauliflower fry

• 2 tbsp ghee

• 2 tbsp mint leaves

• 2 tbsp coriander leaves

• 1/4 cup fried onions

• 2 tbsp fried cashews

PROCEDURE

• in a mixing bowl, mix besan flour, red chilli powder, tandoori masala powder, ginger garlic paste and salt with little water, make a paste

• add cauliflower florets and coat well on all the sides

• rest for 15-20 minutes

• heat oil in a wok

• fry the cauliflower florets until light crisp (no deep fry)

• remove from the oil and keep aside

• cook basmati rice in enough water with salt and a tsp of oil

• once 90% of rice cooked, drain the water and keep the rice aside

• for biryani gravy, heat oil in a pan

• temper with cumin seeds

• add thinly sliced onion

• saute well until transparent

• add ginger garlic paste and green chilli

• saute well until the raw smell goes

• add chopped tomato, mint leaves and coriander leaves

• cook the tomatoes well until it turn mushy

• add curd, turmeric powder, red chilli powder, biryani masala powder and salt

• mix well

• cover and cook the masala well until the raw smell goes

• cook until the oil separates from the masala, keep it separate

• in the biryani pot, add a half the layer of cooked rice

• then add half a layer of biryani gravy and cauliflower fry

• again add a layer of cooked rice, then add gravy and cauliflower fry

• finally layered with cooked rice, mint leaves, coriander leaves and a tbsp of ghee

• tightly cover the biryani pot with aluminum foil and then with lid

• dum cook the biryani pot for 15 minutes in very low flame

• garnish with fried onions and fried cashews

• Cauliflower biryani or Gobi biryani ready

• serve with raita or any paneer gravy

• taste delicious ???? 

Try my Spinach Biryani

NOTES

• basmati rice tastes great for this biryani
• if you don’t have biryani masala powder, use Garam Masala powder
• fried onions and fried cashews are optional
• shallow fry or bake the cauliflower florets, if need healthier option

Cauliflower Biryani with Step By Step Photo Recipe

in a mixing bowl, add besan flour, red chilli powder, ginger garlic paste, salt and tandoori masala powder

add little water and make a paste

add cauliflower florets

coat well with the masala

fry in hot oil until light crisp

remove from oil and keep aside

continue the process with the remaining florets

heat oil in a pan, temper with cumin seeds

add thinly sliced onion

saute well until transparent

add ginger garlic paste and green chilli

saute well until the raw smell goes

add chopped tomato, mint leaves and coriander leaves

mix well and cook the tomatoes until mushy

add turmeric powder, red chilli powder, biryani masala powder, 

salt and curd, mix well

cook until the oil separates from the masala

soak basmati rice in water for 15 minutes

cook the rice in enough water

once 90% of rice cooked, drain the excess water and keep the 

rice aside

layer the half of the cooked rice in biryani pot, then add half of the biryani gravy and fried cauliflower 

add the second layer of cooked rice

add the remaining biryani gravy and fried cauliflower 

finally layer with remaining cooked rice, ghee, mint and 

coriander leaves

tightly cover the biryani pot with aluminum foil and then with lid, dum cook for 15 minutes 

Cauliflower Biryani Ready

garnish with fried onions and fried cashews

delicious gobi biryani ready to serve with raita or any gravy

Cauliflower Biryani or Gobi Biryani