Gobi Biryani Recipe
Description:
Gobi Biryani is a flavorful and aromatic North Indian dish perfect for any lunch or dinner. This vegetarian recipe is made by layering spiced rice with a cauliflower masala, topped with a rich mix of curd and a variety of spices, making it a delightful and hearty meal. Serve with Boondi Raita and Kachumber Salad for a complete meal experience.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
For Ghee Rice:
- 1 cup rice
- 1-1/2 cups water
- 1 tbsp ghee
- 1 onion, thinly sliced
- 1/4 tsp cumin seeds
- 1/4 tsp fennel seeds
- 2 cardamoms, crushed
- 2 cloves
- 1-inch cinnamon stick
- A pinch of salt
For Marinating Cauliflower:
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- A pinch of salt
For Cauliflower Masala:
- 1 cauliflower (gobi), chopped
- 3 onions, thinly sliced
- 2 tomatoes, thinly sliced
- 1/2 tsp ginger, chopped
- 1/2 tsp garlic, chopped
- 4 green chilies, crushed
- 1/2 tsp garam masala powder
- 1/2 tsp cumin powder
- 1/2 cup mint leaves, thinly sliced
- 1/2 cup coriander leaves, thinly sliced
- Salt, to taste
For Garnishing:
- 10 cashew nuts
- 10 raisins
- 1 onion, thinly sliced
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 75 minutes
Instructions:
-
Prepare Ghee Rice:
- Heat 1 tbsp ghee in a pan. Add cashews and raisins, and sauté until they turn brown. Set aside.
- In the same pan, add onions and cook until golden brown. Set aside.
- Soak the rice for 30 minutes, drain, and set aside.
- In the same pan, add more ghee. Toss in cumin seeds, fennel seeds, cardamom, cloves, and cinnamon, and cook for 15 seconds.
- Add the sliced onions and cook until soft. Then, add the rice and cook for 1 minute.
- Add 2 cups of water and a pinch of salt. Let the mixture cook until the water evaporates. Turn off the heat and cover the pan. Let it sit for 30 minutes.
-
Prepare Cauliflower Masala:
- In a bowl, combine chopped cauliflower with red chili powder, turmeric powder, and a pinch of salt. Let it marinate for 10 minutes.
- Heat oil in a pan and cook the marinated cauliflower until crispy. Set aside.
- In another pan, heat oil or ghee and add thinly sliced onions. Cook until golden brown.
- Add ginger, garlic, and green chilies, and sauté for 2 minutes.
- Stir in garam masala and cumin powder, followed by tomatoes and salt. Cook until the tomatoes soften.
- Add the cooked cauliflower to the pan and mix well. Add mint and coriander leaves, and mix again.
-
Assemble the Biryani:
- In a large pan, layer the cooked basmati rice over the cauliflower masala. Cover the pan and cook on low heat for 5 minutes.
- Garnish with the cooked onions, cashews, and raisins.
-
Serving:
Serve your Gobi Biryani hot with Boondi Raita and Kachumber Salad for a delicious meal.
Enjoy this aromatic and flavorful North Indian Gobi Biryani as a hearty vegetarian lunch or dinner!
