Cauliflower Biryani

I am very fond of one-pot meals,as is evident from the recipes of quick rice dishes I've posted so far.However tired I am,I am willing to make a meal at home if it is a one pot dish,coz all it requires is to fry(or roast)some papads and  a pickle on the side and if I am in a good mood,some raita with onions and cucumbers too.All it takes is to cut few vegetables,add rice and one whistle from the cooker..tada!

So it is with apprehension I approach rice dishes which require to be cooked separately ie the rice separately,the masala on its own and then mix everything together.But it isn't called Biryani for no reason.I was sold on this recipe of Baby Potato Biryani because it tasted very different(and good)from the pulao/rice dishes I make and I wanted to try it with other vegetables too.

I happened to flip through Mallika Badrinath's book Rice dishes at a friends place and the first recipe was that of Cauliflower Biryani.The recipe was a bit long and I couldn't memorize it,but I so badly wanted to try it.I followed a mixed method combining my pulao recipe and baby potato biryani recipe and I should say the resulting biryani tastes awesome.

Cauliflower Biryani
Recipe idea - Mallika Badrinath's Rice Dishes

Ingredients

Cauliflower - 1 medium sized,cut into small florettes
Fresh/frozen greenpeas - 1/2 cup

For the rice

Basmati Rice - 1 cup
Cashewnuts - 7-10,chopped
Ghee - 1 tbsp
Water - 2 cups
Salt to taste

For the masala

Oil/Ghee - 1 tbsp
Jeera - 1 tsp
Onion - 1,sliced
Green chilly - 1
Garlic - 3-4 small cloves
Ginger - 1 small piece
Cardamom,clove,cinnamon - 1 piece each
Tomato - 1
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Haldi - 1/4 tsp
Garam Masala - 1 tsp
Salt to taste
Coriander leaves - a few,chopped

Method

Wash the cauliflower florettes well under running water.Drain and keep aside.If you are using frozen peas,soak it in enough water till it softens.

For the rice 

Wash and soak the rice in enough water for 10-15 minutes.Drain and keep ready.

In a pressure cooker/pan add ghee and saute cashewnuts till it turns golden brown.Mix in the drained rice and saute for 1-2 minutes.
Add water and salt to taste and let it come to a boil.

Close with the pressure cooker lid and cook for exactly one whistle.Let it come to room temperature.
Open the lid and fluff the rice with a fork.Reserve.

For the Cauliflower Masala

Make a paste of green chilly,garlic,ginger and whole garam masala and keep ready.
Puree the tomato and keep aside.

In a kadai,add oil/ghee and splutter jeera.Add onions and saute till it starts turning golden brown.Mix in the green chilly paste and cook for 1-2 minutes.
Add the tomato puree and stir well.

Now add the powders - red chilly powder,coriander powder,haldi,garam masala and let it come to a boil.

Mix in the cauliflower and green peas.Add salt to taste.Cover and cook till the masala coats the vegetables and the mix turns dry.(Cauliflower should be cooked but should retain its shape or else while mixing it might get mushy).

Now add the rice little at a time.Mix gently.
Garnish with coriander leaves.

Notes

• As is with recipes of this kind,the biryani tastes good as it sits.So I would suggest you make this ahead of time while serving guests.Also,Cauliflower is bland on its own,so the more it sits,the more flavours it soaks in.
• The biryani is good on its own,but you could serve it with a simple raita,papad and pickle on its side.

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