Tandoori Gobi Masala Biryani Recipe

18 Dec Tandoori Gobi Masala Biryani Recipe

Last Updated on December 18, 2024 by blessmyfoodbypayal

Tandoori Gobi Masala Biryani Recipe with step wise pictorial and video method.

Vegan and Gluten-Free

Marinated cauliflower in aromatic spices is baked to get smokey flavour and then layered with cooked rice makes this mouthwatering, vegan, gluten-free and packed with flavour Tandoori Gobi biryani recipe.

This tandoori Cauliflower Biryani is a culinary masterpiece having the smoky, robust flavors enhanced through tandoor (oven) with the aromatic richness of a traditional biryani.

This dish is a modern twist on classic biryani recipes, celebrating cauliflower as the star ingredient. Tender florets of cauliflower are marinated in a spicy curd that infuses them with a vibrant and zesty flavor profile reminiscent of the traditional tandoor.

The marination not only enhances the taste but also ensures that the cauliflower remains succulent and flavorful after cooking.

We have baked the cauliflower florets in oven to give it a slightly charred, smoky essence that sets this dish apart.

In case you don’t have oven, you just can line cauliflower florets in skewers and directly roast on stove top.

This is not enough yet. To make the cauliflower more flavourful more juicy, it is cooked with tomato and onion.

Once the cauliflower is ready, it is layered with fragrant, cooked basmati rice that has been seasoned with onion barista, coriander and mint leaves, saffron milk and kewra water.

This layering is done in the traditional “dum” style, where the biryani is sealed and slow-cooked, allowing the flavors to meld beautifully and create a symphony of taste and aroma.

What makes this Tandoori Gobi Masala Biryani truly special is its inclusivity – it is both vegan and gluten-free. Vegan yogurt is used in the marination, ensuring that the dish remains dairy-free without compromising on the creamy texture and tangy taste essential for the tandoori marinade.

As far as gluten is concerned, this recipe is gluten free by default.

This delectable biryani is not just a treat for the taste buds but also a feast to the eyes. The golden, smoky cauliflower florets nestled among layers of fluffy, spice-infused rice make for a visually stunning dish that is as satisfying to prepare as it is to eat.

You can serve this biryani at festive gatherings or enjoyed as a comforting weeknight meal as it is or with raita or plain yogurt.

STEP – WISE PICTORIAL RECIPE OF TANDOORI GOBI MASALA BIRYANI RECIPE: 

MARINATE THE CAULIFLOWER FLORETS

In a bowl, mix yogurt, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, oil and salt.
Add the cauliflower florets to this mixture, ensuring they are well coated. Let marinate for 30 minutes. Better put in the refrigerator.

BAKING OF CAULIFLOWER FLORETS

After 30 minutes, arrange the marinated cauliflower florets on a baking tray. Don’t worry about the leftover marination, that will be used later. Bake in preheated oven @200°C for 45 minutes or until cauliflower florets begin to turn brown and crisp.

PREPARE THE RICE

Take water in a pan and add bay leaf, cloves, green cardamoms, black cardamom, star anise, cinnamon, oil and salt.

When water begins to boil, add rice which were washed and soaked for 20 minutes.

Cook the rice until 80% done (grains should be firm but cooked).

Drain and spread so that their cooking process stops immediately.

COOK THE CAULIFLOWER FLORETS

Heat oil in a pan or handi with a heavy base. Add caraway seeds, ginger garlic paste, green chilies, onion, tomato and salt. Mix.

Put a lid and cook till onion is cooked and tomatoes turn mushy. Stir occasionally.

Add baked cauliflower florets, leftover marination and water. Mix.

Put a lid and let cauliflower cook for just 2-3 minutes. Remove the pot from the heat.

LAYER THE BIRYANI

Remove half of the cooked cauliflower mixture from the pot.

Layer half of the cooked rice over cauliflower mixture.

Drizzle half of the saffron milk, half of the onion barista and half of the mint coriander leaves.

Put third layer of cauliflower a mixture (which was taken out).

Again add the remaining rice as the top layer.

Drizzle the remaining saffron soaked milk over the rice. Garnish with rest of the fried onions, mint and coriander leaves.

DUM COOKING

Cover the pot with foil cover and thereon put a tight-fitting lid. Do anything due to which steam shouldn’t escape out of pot. You can seal the edges with dough or place a heavy object on top. Cook on low heat for 15-20 minutes to allow the flavors to meld together.
Fluff up the biryani gently with a fork and serve hot with vegan raita or salad.

TANDOORI GOBI MASALA BIRYANI RECIPE – RECIPE CARD

Tandoori Gobi Masala Biryani Recipe

blessmyfoodbypayal

Treat yourself to Tandoori Gobi Masala Biryani, a delightful fusion of smoky, spiced tandoori cauliflower and aromatic biryani flavors!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Main Course, rice

Cuisine Indian

Servings 4

Ingredients

  

1 cup = 250 ml

FOR MARINATION OF GOBI/CAULIFLOWER

• 20 Cauliflower florets (nearly 700-800 gram cauliflower)
• 1 cup Vegan yogurt/curd
• 1 tsp gram flour/besan
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp garam masala
• 1 tbsp Lemon juice
• Salt to taste
• 1 tbsp oil

FOR COOKING RICE

• 2 cups Basmati rice
• 1 Bay leaf
• 3 Cloves
• 1 star Anise
• 2 Green cardamoms
• 1 Black cardamom
• 1 small piece of Cinnamon stick
• 1 tsp oil
• Salt to taste
• 5 cups water

FOR COOKING CAULIFLOWER GRAVY

• 3 tbsp any neutral oil
• 1/2 tsp caraway seeds/shahi jeera or cumin seeds
• 2 medium onions (thinly sliced)
• 2 medium Tomatoes (finely chopped)
• 1 tbsp ginger garlic paste
• 2 Green chilies (chopped)
• 1/4 cup water

FOR LAYERING

• 1/4 cup onion barista/fried onion
• Saffron soaked milk (A pinch of saffron soaked in 2 tbsp of warm almond or coconut milk)
• 1/4 cup Mint and coriander leaves
• 1/2 tsp kewra water

Instructions

 

MARINATE THE CAULIFLOWER FLORETS

• In a bowl, mix yogurt, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, oil and salt.
• Add the cauliflower florets to this mixture, ensuring they are well coated. Let marinate for 30 minutes. Better put in the refrigerator.

BAKING OF CAULIFLOWER FLORETS

• After 30 minutes, arrange the marinated cauliflower florets on a baking tray. Don't worry about the leftover marination, that will be used later.
• Bake in preheated oven @200°C for 45 minutes or until cauliflower florets begin to turn brown and crisp.

PREPARE THE RICE

• Take water in a pan and add bay leaf, cloves, green cardamoms, black cardamom, star anise, cinnamon, oil and salt.
• When water begins to boil, add rice which were washed and soaked for 20 minutes.
• Cook the rice until 80% done (grains should be firm but cooked).
• Drain and spread so that their cooking process stops immediately.

COOK THE CAULIFLOWER FLORETS

• Heat oil in a pan or handi with a heavy base. Add caraway seeds, ginger garlic paste , green chilies, onion, tomato and salt. Mix.
• Put a lid and cook till onion is cooked and tomatoes turn mushy. Stir occasionally.
• Add baked cauliflower florets, leftover marination and water. Mix.
• Put a lid and let cauliflower cook for just 2-3 minutes.
• Remove the pot from the heat.

LAYER THE BIRYANI

• Remove half of the cooked cauliflower mixture from the pot.
• Layer half of the cooked rice over cauliflower mixture.
• Drizzle half of the saffron milk, half of the onion barista and half of the mint coriander leaves.
• Put third layer of cauliflower amixture (which was taken out).
• Again add the remaining rice as the top layer.
• Drizzle the remaining saffron milk over the rice. Garnish with rest of the fried onions, mint and coriander leaves.

DUM COOKING

• Cover the pot with foil cover and thereon put a tight-fitting lid. Do anything due to which steam shouldn't escape out of pot.
• You can seal the edges with dough or place a heavy object on top.
• Cook on low heat for 15-20 minutes to allow the flavors to meld together.
• Fluff up the biryani gently with a fork and serve hot with vegan raita or salad.

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