Gobi Biryani Recipe – Spiced Cauliflower Rice
Gobi Biryani is a flavorful and vibrant vegetarian twist on the traditional Biryani. Known for its aromatic spices and rich flavors, this dish brings together basmati rice, roasted cauliflower, and a blend of spices that make each bite an experience. While Biryani is traditionally made with meat or seafood, this version uses cauliflower, making it a perfect choice for a vegetarian meal. The cauliflower is marinated and fried to crisp perfection, combined with layers of fragrant rice, creating a delightful contrast of textures.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
For the Ghee Rice
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Water | 1-1/2 cups |
| Ghee | 1 tablespoon |
| Onion | 1, finely sliced |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Fennel seeds (Saunf) | 1/4 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 2, coarsely crushed |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Salt | A pinch |
For the Marination
| Ingredient | Quantity |
|---|---|
| Red Chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | A pinch |
For the Cauliflower Masala
| Ingredient | Quantity |
|---|---|
| Cauliflower (Gobi) | 1, separated into florets |
| Onion | 3, finely sliced |
| Tomatoes | 2, finely sliced |
| Ginger | 1/2 teaspoon, chopped |
| Garlic | 1/2 teaspoon, chopped |
| Green Chillies | 4, coarsely crushed |
| Garam masala powder | 1/2 teaspoon |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Mint Leaves (Pudina) | 1/2 cup, finely chopped |
| Coriander (Dhania) Leaves | 1/2 cup, finely chopped |
| Salt | To taste |
For Garnish
| Ingredient | Quantity |
|---|---|
| Cashew nuts | 10, roasted |
| Sultana Raisins | 10, roasted |
| Onion | 1, finely sliced |
Preparation Time
15 minutes
Cooking Time
60 minutes
Instructions
1. Prepare Ghee Rice:
- Begin by soaking the basmati rice in water for 30 minutes. Once soaked, drain and set aside.
- Heat ghee or oil in a wok or large pan, then roast the cashew nuts and raisins until the cashews are lightly browned. Remove from the pan and set aside.
- In the same pan, sauté the finely sliced onions until they become caramelized. Set these aside as well.
- In the same pan, add cumin seeds, fennel seeds, cardamom, cloves, and cinnamon stick. Sauté for a few seconds to release their aromas.
- Add the finely sliced onions and sauté them until they turn soft and transparent.
- Add the drained rice to the pan and sauté until the rice becomes glossy.
- Pour in 2 cups of water and add a pinch of salt. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Allow the rice to simmer until the water is absorbed and the rice is cooked through.
- Once the water is absorbed, turn off the heat and let the rice sit with the lid on for 30 minutes. Afterward, gently fluff the rice with a fork.
2. Prepare the Cauliflower Masala:
- While the rice is cooking, prepare the cauliflower masala. Start by marinating the cauliflower florets with red chili powder, turmeric powder, and a pinch of salt. Allow it to rest for 10 minutes.
- Heat oil or ghee in a pan and shallow fry the marinated cauliflower florets until they become crisp. Remove from the pan and set aside.
- In the same pan, heat more oil and sauté the finely sliced onions until golden brown.
- Add the chopped ginger, garlic, and crushed green chilies. Sauté for a few minutes until the raw smell disappears.
- Sprinkle in the garam masala powder and cumin powder, and sauté for a few seconds.
- Add the sliced tomatoes along with salt and cook until the tomatoes soften and the oil starts to separate.
- Once the tomatoes are cooked, add the fried cauliflower florets and mix well.
- Stir in the chopped mint and coriander leaves, tossing everything together to combine.
3. Assemble the Gobi Biryani:
- Now, it’s time to assemble the Gobi Biryani. Layer the cooked basmati rice on top of the cauliflower masala in the pan.
- Cover the pan and let it simmer on low heat for around 4 minutes to allow the flavors to meld together.
4. Garnish and Serve:
- Garnish the biryani with the caramelized onions, roasted cashew nuts, and sultana raisins.
- Serve the Gobi Biryani hot, ideally with a side of Tomato Onion Cucumber Raita for a simple and satisfying meal.
Tips for a Perfect Gobi Biryani:
- For extra richness, you can substitute some of the water in the ghee rice with milk or vegetable broth.
- If you prefer a spicier biryani, increase the amount of green chilies or red chili powder.
- The caramelized onions add a lovely sweetness and depth to the biryani, so don’t skip this step!
- Leftovers can be stored in an airtight container in the fridge for 2-3 days, and the flavors tend to deepen over time.
Enjoy your Gobi Biryani as a hearty lunch or dinner, and experience the delight of North Indian flavors with a vegetarian twist.
