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Cauliflower Dum Biriyani in a bowl
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Cauliflower Dum Biriyani | Gobhi Dum Biriyani

If you are looking for lunch ideas, this Cauliflower Dum Biriyani can be a good variation to traditional rice recipes. Gobhi Dum Biriyani is not too time consuming and the masala in this is not too strong to overpower the dish.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Entree, Kids Friendly, Lunch Box Recipes, One Pot Meal, Rice Dishes
Cuisine: Asian, Indian, North Indian
Diet: Vegetarian
Servings: 6 people
Calories: 403kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • bowl
  • spatula

Ingredients

  • 2 cups Basmati Rice
  • 1 tablespoon Saunf/fennel seeds
  • 2 cup Cauliflower florets small florets
  • 2 Onions chopped
  • 3 Tomatoes chopped
  • 1 teaspoon Chili powder
  • 1 cup Yogurt whisked
  • 1 tablespoon Oil/butter
  • to taste Salt

For the Masala Paste –

  • 2 Onions chopped
  • 4 cloves Garlic minced
  • few Cashew nuts
  • 1 inch piece Ginger
  • 2 teaspoon Oil

For Seasoning –

  • 3 Cardamom
  • 1 teaspoon Pepper
  • 1 stick Cinnamon
  • 2 Bay leaves
  • 1 teaspoon Saunf / fennel seeds

To garnish –

  • 1 teaspoon Ghee
  • 3 tablespoon Cashews or Almonds
  • 3 tablespoon Raisins

Instructions

  • Separate small florets from the cauliflower, wash them and keep it aside.
  • Tie the fennel seeds/saunf in a small pouch using a muslin cloth. Cook the rice with required water and to this water, add the fennel sachet when cooking. Once the rice is done, remove the sachet and keep the rice aside.
  • Heat 2 teaspoon of oil and fry the onions, garlic and cashew nuts until golden brown. Now grind this along with ginger to a smooth paste and keep t aside.
  • In a wide pan, add 1 tablespoon of oil or butter or combination of both. Add all the seasoning ingredients and fry it for a minute.
  • Now add the chopped onions and fry it until golden brown.
  • Add the ground masala paste and sauté the paste in low flame until light brown.
  • Now add the chopped tomatoes, cauliflower florets, whisked curd, chili powder and salt.
  • Cook until the cauliflowers are cooked (but not mushy). Also make sure that the masala is not too watery. It should be a thick gravy in consistency.
  • At this stage, you could either layer the rice and this masala in a oven proof pan or add the cooked rice to the gravy and gently mix them to incorporate.
  • Cover the dish tightly with a foil and let it cook in low flame for about 15 minutes. You could do this over the gas or in an oven. I used the stove top.
  • Fry the cashews/almonds and raisin in ghee and garnish.
  • Serve hot with raita!

Nutrition

Calories: 403kcal | Carbohydrates: 72g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 48mg | Potassium: 639mg | Fiber: 6g | Sugar: 8g | Vitamin A: 661IU | Vitamin C: 32mg | Calcium: 133mg | Iron: 2mg