Cauliflower Chili Gobi Biryani

Ingredients

• Cauliflower - 1/2 kg
• Chili powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Black pepper powder - 1/2 tsp
• Garam masala - 1/4 tsp
• Chili sauce - 1/2 tsp
• Soy sauce - 1/4 tsp
• Curd - 2 tsp
• Rice flour - 6 tbsp
• Corn flour - 3 tbsp
• Onion - 2 whole
• Green chili - 8 whole
• Curry leaves - 2 whole
• Coriander leaves - 2 whole
• Mint leaves - 2 whole
• Salt
• Vegetable oil - 200 g
• Dry chili gobi - 50 g
• Basmati rice - 1/2 kg
• Dalda or vegetable oil - 150 g
• Ghee - 25 g
• Onion - 3 whole
• Tomato - 2 whole
• Ginger - 2 piece
• Green chili - 6 whole
• Garlic - 2 clove
• Turmeric powder - 1/2 tsp
• Black pepper powder - 1 tsp
• Curd - 3 tsp
• Cashew nuts - 50 g
• Raisins - 50 g
• Cloves - 3 whole
• Cinnamon stick - 1 whole
• Cardamom - 4 whole
• Onion - 1 whole
• Pineapple - 10 piece
• Coriander leaves - 3 whole
• Mint leaves - 2 whole

Instructions

1. 1Cut the cauliflower into small florets and soak them in warm water with turmeric powder for 20 minutes to remove any grit; drain well and pat the florets dry.
2. 2In a large bowl, toss the cauliflower with chili powder, turmeric powder, black pepper, garam masala, chili sauce, soy sauce, curd, rice flour, corn flour, a pinch of salt, a little water, and some oil until each floret is lightly coated.
3. 3Heat the vegetable oil in a deep pan, quickly sauté the onion, green chilies, coriander leaves, mint leaves, and curry leaves just until fragrant, then add the spiced cauliflower and deep-fry until the florets are light brown and crisp.
4. 4In a separate small pan, heat dalda or vegetable oil and fry the cashew nuts and raisins until they are golden; remove and set aside.
5. 5In a wide-bottomed pan, heat dalda and add the whole spices—cloves, cinnamon stick, and cardamom—then add the basmati rice and fry for 2-3 minutes so the grains pick up the spice flavor.
6. 6Add 1 liter boiled water to the rice, stir in the ghee and salt, cover, and cook until the rice is half cooked.
7. 7To make the masala, heat dalda in a pan and sauté three chopped onions, six green chilies, the ginger pieces, and the garlic with the chopped tomatoes until the mixture is softened and aromatic.
8. 8Mix the curd with the turmeric powder and black pepper, then fold this into the tomato-onion mixture to build a tangy, spiced base.
9. 9Add the fried cauliflower to the masala and toss gently so the florets are well coated and the flavors are combined.
10. 10Grease a heavy-bottomed pan with a little ghee, spread a layer of gobi masala in the bottom, add a layer of the half-cooked rice, and repeat the layers until both the masala and rice are used up.
11. 11Sprinkle some ghee over the top layer of rice for richness.
12. 12Cover the pan tightly with a lid and place it on a hot tawa for 20 minutes to finish cooking on dum and let the flavors meld.
13. 13Remove the pan from the heat and let it rest for a few minutes, then gently fluff the biryani with a fork to lift the layers.
14. 14Garnish with coriander leaves, mint leaves, and the chopped pineapple pieces, and serve with raita, coriander chutney, and papad. (Optional: add a dollop of cooling raita when serving.)