Hello folks! Today’s post is a recipe challenge! I was challenged by my dear blogger friend, Lina @ Lin’s recipes to make this cauliflower biryani | gobi dum biryani. I gladly accepted the challenge, as I love to try out different cuisines, I was only too excited about preparing this cauliflower biryani.
THERE ARE 4 COMPONENTS OF THIS CAULIFLOWER BIRYANI AS IS THE CASE WITH MOST BIRYANI’S
Marinating and frying the cauliflower florets Preparation of the masala Cooking the rice Cooking the biryani under dum (vacuum)
The masala gravy prepared here with caramelized onions, tomato, yogurt, coriander (cilantro)- mint leaves paste is the heart of this biryani. Such amazing flavors in there! Of course, one can’t miss the cauliflower here, which adds a great texture. This cauliflower biryani is a delicious treat for vegetarians. My DH was a little skeptical about this cauliflower dum biryani since he is more of a non-vegetarian, but he helped himself with second servings, needless to say, he absolutely enjoyed it! And if he loved it, I don’t think I need to say more. You must definitely give this wonderful recipe a go 🙂 Thanks, Lina for this truly lip-smacking recipe, it is definitely a keeper. Here are the rules for this recipe challenge- I want to challenge my nominees with my Bharli Bhendi (Stuffed okra) recipe
STEP BY STEP INSTRUCTIONS TO MAKE CAULIFLOWER BIRYANI | GOBI DUM BIRYANI | GOBI BIRYANI
FOR THE CAULIFLOWER MARINATION
1.Bring water to boil in a large pot, add salt and the cauliflower florets. Blanch the florets for about 10 minutes. Drain in a colander. Pat dry with a clean kitchen napkin. 2.In another bowl, add all the ingredients listed under-for the marinade. Mix well and add the cauliflower florets. Mix gently and set aside for 30 minutes. 3.Coat the marinated florets with some flour or flour slurry and deep fry it. (I skipped this step, used some oil spray on marinated cauliflower florets and air-fried at 350 F for 20 minutes). If you choose to air-fry or bake in the oven, after placing them in the air-fryer/oven to bake, start with the masala for the biryani. By the time the florets have baked, the masala for the biryani will be ready too.
FOR THE MASALA
1.Add the oil in a kadai/ wok and stir fry the onions till golden brown.
2.Now add the ginger garlic paste and sauté until aromatic. 3.Add the puréed tomatoes, chilli powder, cumin powder, coriander powder. FFry till the tomatoes are well cooked and oil starts separating. 4.Lower the heat, add yogurt/curd followed by the mint and coriander paste.
5.Mix well, cover and cook on medium low heat another 2-3 minutes or until oil separates.
6.Add garam masala and cardamom powder and 1/2 cup water. 7.Cook another 2-3 minutes on medium heat, until the masala thickens.
8.Switch off the heat and add the fried florets. Keep aside.
FOR THE RICE
1.Add the water and all the masala and salt to a vessel and bring to boil. Now add the rice and cook until it is 70% done. 2.Remove the rice off the heat when it is 70% cooked, drain in a colander and set aside. You can discard the spices or make a bouquet garni of spices (add the spices in a muslin cloth, tie a knot, add to the water and bring to a boil, this is easier to discard once the rice has cooked, than fishing out individual spices).
FOR THE DUM
1.Layer the rice followed by the masala followed by another layer of rice. Now add the birista, ghee, cilantro and pour the saffron milk through the sides. Stovetop method: Cover the pot with a muslin cloth or aluminum foil, cover it with the lid (Since I used a dutch pot the lid was heavy enough, you can place some weight if your lid is not heavy), Place the pot on a tava/iron skillet, cook on medium-low heat for 20 minutes.
Oven method: Preheat the oven to 425 F/ 220 degrees C for 10 min. Tightly seal with rolled out chapati dough. Ensure there are no gaps. Now bake for 20 min at 200 degree Celsius. Make sure the rice is well cooked. Timings may change with respect to the oven. NOTES 1.Recipe updated with new pics and the following changes-
I ran out of mint leaves, so used 2 tsp of dried mint powder. Replaced oil with ghee for more flavor. Skipped deep frying the marinated cauliflower florets and air-fried at 350F for 20 minutes. If you choose to air-fry, keep a tab after 10 minutes since the baking time will vary depending on the size of the florets.
HOW TO MAKE CAULIFLOWER BIRYANI | GOBI DUM BIRYANI?
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on : Facebook Pinterest Instagram Twitter Regards, Freda
