Cauliflower Potato Biryani

Instructions

1. Heat 1 tbsp oil in a deep kadhai. Put in the vertically finely cut onions. Fry till dark brown in colour. Take them out and keep aside.
2. In a big bowl, marinate the cut cauliflower and potato pieces with the curd, red chilli powder, garam masala powder and salt.
3. In the same kadhai that you fried the onions in, now add the bay leaf, cloves, pepper corns and the basmati rice. Saute for 2 minutes. Add double the quantity water. Add 1/2 tbsp biryani masala to the boiling rice. This incorporates more flavour to the rice itself too. Cover and cook until rice is almost done. Switch off gas.
4. In another kadhai, heat 1 tbsp oil, add in the onion-tomato paste, ginger-garlic paste, haldi, hing. Fry till the oil starts to separate.
5. Now add in the cauliflower and potatoes, alongwith all the masala it was marinated in. Put in 1/2 tbsp shahi biryani masala and a little water.
6. Cover and cook till done. Check the salt and add more if necessary. The gravy shouldn't be too thin. It has to become semi-dry.
7. Now in the same deep kadhai, make layers of first the rice, then the cauliflower-potato, again the rice topped with the veggies, with the last layer being the rice.
8. Top it with the fried, brown onions.
9. On the gas, keep a thick tawa with a little water on it. Now keep the kadhai with the biryani on top of the tawa. Cover the kadhai and steam for 10 minutes before serving.
10. I have served the biryani with a simple salad made of cucumber, onion and carrots cut into juliennes, marinated in 1 tsp of white vinegar, 1 tsp sugar, 1/2 tsp red chilli powder and salt to taste.

• Servings : 4-5 people
• Ready in : 50 Minutes
• Course : Rice Recipes
• Recipe Type : Rice Recipes (Indian / World Cuisine)