Ingredients for Rice:
1 cup Basmati Rice
1 1/2 cups Water
1 tablespoon ghee/Oil
1 large onion, finely sliced
2 cardamom pods
1 inch piece of Cinnamon
A pinch of salt
Ingredients for Marination:
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
A pinch of salt
Ingredients for Cauliflower Masala:
1 large Cauliflower, separated into florets
3 large onions, finely sliced
2 large tomatoes, finely sliced
1/2 teaspoons chopped ginger
1/2 teaspoon chopped garlic
4 green chillies, coarsely crushed
1/2 teaspoon garam masala
1/2 cup mint leaves, finely chopped
1/2 cup coriander leaves, finely chopped
Salt to taste
Method To prepare Rice:
Soak rice in water for half an hour. Drain it and keep aside. Saute cardamom, cloves and cinnamon for a few seconds. Add finely sliced onions and saute till it turns soft and transparent. Now add the rice and saute till glossy. Add water and salt into it and cover with lid. Bring it to a boil. When it begins to boil, turn the heat to low and simmer the rice, until all the water is absorbed. At this stage turn the heat off. Keep the lid closed for half an hour. Separate the rice with a fork without pressing it much.
To prepare Biriyani – Cauliflower Masala:
Marinate the cauliflower with the ingredients listed under “For Marination” and keep aside for 10 minutes. Shallow fry the marinated cauliflower slices in till crisp.
Heat oil/ghee in a wok and add finely sliced onion to it and saute till it becomes golden brown. Add crushed green chillies and chopped ginger and garlic and saute for a few minutes till raw smell goes away.
Add the garam masala and saute for a few seconds. Now add the sliced tomatoes along with desired salt and saute untill tomato turn soft. Once oil separates, add the crispy fried cauliflower slices and mix well. Add coriander and mint leaves and toss well.
Finally, add the cooked basmati rice on top and cover the pan and simmer for around 4 minutes on a low flame.
Garnish with fried onions, cashew and raisins. Serve with raitha.
Courtesy by :- RYS Kitchen , Facebook