Tuesday, 16 October 2012

Cauliflower - Brown Rice Layer Biriyani / Cauliflower Biriyani

Main Ingredients:

Cauliflower 1 head - florets 
Brown Basmati rice 3 cups

To Fry & Garnish:

Red onions
Green chilies
Cashew nuts
Pinch of salt 
Touch of sugar.

To marinate and Fry Cauliflower:

Onion paste
Ginger-garlic paste 1/2 spoon
Lemon juice few spoons
Curd 1 cup
Chili powder
Oil for frying (or ghee)

Cauliflower Masala:

Fried cauliflower 
Onion sliced
Ginger-garlic paste 1 spoon
Tomato crushed
Mint 10 leaves
Chili powder
Ghee for stir-frying.

For Biriyani:

Brown Basmati rice 3 cups
Ghee 1 small cup
White onions 1-2 sliced
Ginger-garlic paste 1/2 spoon
Green chilies 6 sliced
Salt enough
Cinnamon stick 2
Cloves 5
Cardamom 3 pods
Bay leaves 2
Star anise 2
Marati mokku 1


Marinate the florets with all the spices said for frying(except oil, okay). Then fry them till crisp. Set aside.

In a sauce pan, heat ghee. Add the masala ingredients and fry real good, till aromatic maybe. Now add the fried cauliflower to it...cook briefly. Set aside.

Heat ghee in a crock pot, throw in the dry spices and then followed by chilies, ginger-garlic paste and onions...fry real good, once onions are reddish brown. Add rice. Stir-fry the rice...till ghee coats well. Then, add the warm water and continue cooking over low heat. Once the rice is 3/4th done fluff and set aside.

Now, in a wide oven safe tray...spread the rice and followed by cauliflower masala, repeat rice and masala alternatively till you finish the reserve. Now set you comfort baking temperature and place the tray in the oven. Once rice is done thoroughly without any moisture. Remove from heat...garnish with the fried nuts and onions. 


Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More