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Tandoori Gobi Masala Biryani Recipe

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!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
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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