Tandoori Gobi Makhni Biryani | Cauliflower Butter Masala Biryani | Fulkopir makhni Biryani

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Tandoori Gobi Makhni Biryani is one of the best biryani option for vegetarian people. Its a rich and delicious rice preparation which you can serve in any party. This spicy dum biryani is made in layers. In winter its always a must cook recipe in my kitchen as fresh cauliflower is easily available in this time. I love this biryani with some extra butter. You can adjust it as per your taste. So, lets go through the recipe.



Preparation Time : 25 minutes

Cook Time       : 1.5 hours

Serves            : 3 people


Ingredients:

For Biriyani Rice

  • Basmati Rice(washed and soaked in water for 15 minutes)-2 cup
  • Bay Leaves-2-3 numbers
  • Caraway Seeds-1/2 teaspoon
  • Black Peppercorn-12-15 numbers
  • Cloves-6 numbers
  • Green Cardamom-8 pieces
  • Cinnamon sticks-2-3 medium size
  • Ghee-1 teaspoon
  • Salt to taste
  • Sugar to taste
For Tandoori Gobi
  • Cauliflower (florets)- 1 medium
  • Curd-2 tablespoon
  • Turmeric powder-1/4 teaspoon
  • Black Pepper powder-1/2 teaspoon
  • Cumin powder-1/2 teaspoon
  • Coriander powder-1/2 teaspoon
  • Garam Masala powder-1/4 teaspoon
  • Kasmiri Red Chilli powder-1 teaspoon
  • Salt to taste
  • Oil-1 tablespoon
  • Ginger paste-1/2 tablespoon
  • Garlic paste-3/4 tablespoon
For makhni gravy
  • For tempering the gravy,
    • Bay Leaves-2-3 pieces
    • Cumin seed-1 teaspoon
    • Cloves-5 pieces
    • Black Peppercorn-7 pieces
    • Green Cardamom-5 pods
    • Cinnamon sticks-2-3 pieces
    • White Pepper powder-1/2 teaspoon
    • Nutmeg powder-1/4 teaspoon
  • Other ingredients for gravy,
    • Tomato(red and ripe)-3 large
    • Ginger paste-1 tablespoon
    • Garlic paste-2 tablespoon
    • Green Chilli chopped-2 numbers
    • Curd-4 tablespoon
    • Green Peas(blanched)-3/4 cup
    • Honey-1 teaspoon
    • Salt to taste
    • Light Cream-4-5 tablespoon
    • Cumin powder-1 teaspoon
    • Coriander powder-1 teaspoon
    • Kashmiri Red Chilli powder-1 teaspoon
    • Garam Masala powder-1/2 teaspoon
    • White Pepper powder-1 teaspoon
    • Nutmeg powder-1/2 teaspoon
    • Kasoori methi(Dry Fenugreek leaves)-1.5 tablespoon
  • For Brown Onion, Finely sliced Onion -1 large
  • Butter-3 tablespoon
  • Oil for makhni gravy and brown onion-6 tablespoon
  • Coriander leaves chopped-1 tablespoon
  • Mint leaves-1 tablespoon
  • Ghee-2 teaspoon
  • Biriyani garam Masala-1 teaspoon
  • Few Saffron strands soaked in 3 tablespoon warm milk
  • Rose Water-1 teaspoon
  • Kewra Water-1 teaspoon


How to Make:

  1. Drain the extra water completely from rice and add 1.5 times water i.e. 3 cup.Then turn on rice cooker.
  2. Add all masala for biryani rice, ghee,salt and sugar to it and cook the rice for biryani. Keep it aside.
  3. Blanch the cauliflower florets for 5 minutes in salt water.
  4. Drain the water and let it cool little bit.
  5. Marinate the cauliflower with all ingredients for marination.Leave it for 15 minutes..
  6. Now set the cauliflower in a parchment paper lined tray.
  7. Bake it at 220°C for 10-12 minutes in a preheated oven.Then take out it.
  8. Blanch the tomato until tomato skin is just started to crack out.Take it out form hot water and let it cool.
  9. Now peel the tomato skin and blend it in a blender until it become a smooth puree. Keep it aside.
  10. Take oil in a pan and allow it to heat.
  11. Fry all the onion in low heat until it becomes golden brown.
  12. Take out the crispy brown onion into plate.
  13. Now add 1 tablespoon butter in the leftover oil.Allow it to melt.
  14. Now add all masala for tempering. Let it crackle.
  15. Add garlic paste and saute it until its raw flavour is gone.
  16. Add ginger paste and saute.
  17. Add tomato puree which we have prepared earlier.
  18. Season with salt.And Saute the masala.
  19. Add chopped green chilli.
  20. Add all dry masala except kasauri methi.
  21. Add blanched green peas.
  22. Pour curd into the pan.
  23. Add honey and mix it with gravy.
  24. When oil is started to coming out from masala, add hot water 3/4 cup.Bring it to boil.
  25. Add tandoori gobi in the masala.Mix it gently.Let it cook for a minute.
  26. Add kasauri methi.Mixed it.
  27. Now add light cream.Turn off the flame.
  28. Finish with 1/2 tablespoon butter. Now your tandoori gobi makhni is ready.
  29. Now we will make biriyani layer.For that take a deep vessel and make little makhni gravy layer in the bottom.
  30. Spread a rice layer.Then make a cauliflower layer over it.Sprinkle little brown onion over it.
  31. Make the layers like this until your rice and gobi makhni is finished.
  32. Sprinkle biriyani garam masala and ghee on top.
  33. Add rose water and kewra water.
  34. Add 1 tablespoon butter and saffron milk.
  35. Now add mint and coriander leaves.
  36. Now seal the vessels with a aluminum foil first.Then cover it with a lid and place it in a tawa for dum.Add some water on tawa so that bottom part of biriyani will not get burnt.
  37. keep it in dum for atleast 35-40 minutes. First 3-4 minutes put it in dum at high flame.After that make the heat low.
  38. Then serve it hot and garnish it with leftover brown onion and butter.


    My Tip: 

    • Here I have cooked the rice in rice cooker(absorption method), you can cook rice in any vessels by draining method.
    • Here I have used aluminium foil to seal but any rooti dough can also be used to seal.
    •  I usually blanch the cauliflower and drain the water to make it bacteria and insect free. But don't over blanch the cauliflower.
    • Brown Onion should be fried at low heat which will help to get crispy. Don't add salt to this onion when you are frying.
    • Here I have served with some extra butter as I love it very much. But if you don't want you can avoid it.

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