Gobi Biryani Recipe
This flavorful Gobi Biryani recipe brings together aromatic basmati rice and crispy cauliflower cooked in a spiced mixture of onions, tomatoes, and a variety of fragrant herbs. The dish, steeped in the essence of North Indian flavors, is perfect for a hearty lunch or dinner. Rich in spices yet light, this vegetarian dish is ideal for those craving a comforting, yet flavorful meal. Paired with boondi raita and kachumber salad, it makes for a satisfying meal.
Ingredients
| Ingredients | Quantity |
|---|---|
| Basmati Rice | 1 cup |
| Water | 1-1/2 cups |
| Ghee | 1 tbsp |
| Onion (thinly sliced) | 1 large |
| Cumin Seeds | 1/4 tsp |
| Fennel Seeds | 1/4 tsp |
| Cardamom (crushed) | 2 pods |
| Cloves | 2 |
| Cinnamon Stick (1-inch) | 1 piece |
| Salt | A pinch |
| Red Chili Powder | 1 tsp |
| Turmeric Powder | 1/2 tsp |
| Cauliflower (cut into florets) | 1 medium |
| Onion (thinly sliced) | 3 medium |
| Tomatoes (thinly sliced) | 2 medium |
| Ginger (finely chopped) | 1/2 tsp |
| Garlic (finely chopped) | 1/2 tsp |
| Green Chilies (crushed) | 4 pieces |
| Garam Masala | 1/2 tsp |
| Cumin Powder | 1/2 tsp |
| Fresh Mint Leaves (chopped) | 1/2 cup |
| Fresh Coriander Leaves (chopped) | 1/2 cup |
| Cashews | 10 pieces |
| Raisins | 10 pieces |
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 75 minutes
Servings: 3
Cuisine: North Indian
Course: Main Course
Diet: Vegetarian
Instructions
Step 1: Prepare the Rice
- Soak the rice: Begin by soaking the basmati rice in water for about 30 minutes. Drain and set aside.
- Cook the rice: Heat ghee in a pan. Add cumin seeds, fennel seeds, crushed cardamom, cloves, and cinnamon stick. Sauté for 15 seconds to release the aromatic flavors.
- Add sliced onions to the pan and sauté until they turn golden brown. Remove the onions and set them aside.
- Add the drained rice to the pan, and cook for 1 minute, allowing the rice to slightly fry.
- Pour in 2 cups of water and a pinch of salt. Cover the pan and cook the rice until the water is fully absorbed and the rice is tender. Turn off the heat and let it sit, covered, for 30 minutes.
Step 2: Prepare the Gobi (Cauliflower) Masala
- Marinate the cauliflower: In a mixing bowl, add cauliflower florets, red chili powder, turmeric, and a pinch of salt. Mix well and set it aside for 10 minutes.
- Fry the cauliflower: Heat oil in a pan and fry the marinated cauliflower florets until they are golden and crispy. Once done, remove them from the pan and set them aside.
Step 3: Cook the Masala
- Prepare the masala: In the same pan, add more oil or ghee. Add the thinly sliced onions and sauté until they turn brown.
- Add the chopped ginger, garlic, and crushed green chilies to the onions. Sauté for another 2 minutes.
- Stir in garam masala and cumin powder, mixing everything well.
- Add the sliced tomatoes and a pinch of salt, and cook until the tomatoes soften and blend into the masala.
Step 4: Combine the Rice and Gobi
- Once the tomatoes are soft, add the fried cauliflower florets to the pan and mix them gently with the masala.
- Stir in the chopped mint and coriander leaves, ensuring everything is well combined.
- Layer the cooked basmati rice over the cauliflower masala. Cover the pan and cook on low heat for 5 minutes to allow the flavors to meld together.
Step 5: Garnish and Serve
- After 5 minutes, remove the lid and gently fluff the biryani. Garnish with the sautéed onions, cashews, and raisins.
- Serve the Gobi Biryani hot, accompanied by boondi raita and kachumber salad for a complete meal.
Pro Tip: For added flavor, you can drizzle a bit of saffron-infused milk over the rice before steaming it. This will enhance the color and aroma of the biryani.
Enjoy your delicious homemade Gobi Biryani, a flavorful vegetarian dish that is perfect for a cozy lunch or dinner!
