Go Back
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!
Print Recipe Pin Recipe
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.
    Keyword Cauliflower Biryani Recipe, Gluten-Free Biryani Recipe, Gluten-Free Indian Recipes, Healthy Vegan Biryani, Smoky Tandoori Biryani, Tandoori Gobi Biryani Recipe, Vegan and Gluten-Free Tandoori Biryani, Vegan Biryani Recipe, Vegan Indian Rice Recipes