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Photo of Tandoori Gobhi Makhni Biriyani by Sangeeta Basak at BetterButter
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Tandoori Gobhi Makhni Biriyani

Sep-10-2017
Sangeeta Basak
25 minutes
Prep Time
90 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Tandoori Gobhi Makhni Biriyani RECIPE

Here I cooked tandoori gobhi in makhni gravy and then combined this recipe with biriyani recipe.So,this is a unique recipe from my kitchen.My family love it very much and I am sure that its also going to be a must try recipe in your kitchen.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Indian
  • Simmering
  • Blending
  • Baking
  • Boiling
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 3

  1. For Biriyani Rice,
  2. Raw Basmati rice-2 cup
  3. Bay leaves-2-3 numbers
  4. Caraway seeds-1 teaspoon
  5. Black peppercorn-12-15 numbers
  6. Cloves-5-7 numbers
  7. Green cardamom-7-8 pods
  8. Cinnamon sticks-3-4 medium size
  9. Ghee-1 teaspoon
  10. Salt to taste
  11. Sugar to taste
  12. For tandoori gobi,
  13. Cauliflower (florets)- 1 medium
  14. Curd-3 tablespoon
  15. Turmeric powder-1/2 teaspoon
  16. Black pepper powder-1 teaspoon
  17. Cumin powder-1 teaspoon
  18. Coriander powder-1 teaspoon
  19. Garam masala powder-1 teaspoon
  20. Kasmiri red chilli powder-2 teaspoon
  21. Salt to taste
  22. Oil-1 tablespoon
  23. Ginger paste-1/2 tablespoon
  24. Garlic paste-1 tablespoon
  25. For makhani gravy,
  26. For tempering the gravy,
  27. Bay leaves-2-3 pieces
  28. Cumin seed-1 teaspoon
  29. Cloves-5 pieces
  30. Black peppercorn-7 pieces
  31. Green cardamom-5 pods
  32. Cinnamon sticks-2-3 medium
  33. White pepper powder-3/4 teaspoon
  34. Nutmeg powder-1/2 teaspoon
  35. Other ingredients for gravy,
  36. Tomato(red and ripe)-3 large
  37. Ginger paste-1 tablespoon
  38. Garlic paste-2 tablespoon
  39. Green chilli chopped-2 numbers
  40. Curd-4 tablespoon
  41. Green peas(blanched)-3/4 cup
  42. Honey-1 teaspoon
  43. Salt to taste
  44. Light cream-4-5 tablespoon
  45. Cumin powder-1 teaspoon
  46. Coriander powder-1 teaspoon
  47. Kashmiri red chilli powder-1 teaspoon
  48. Garam masala powder-1 teaspoon
  49. White pepper powder-1 teaspoon
  50. Nutmeg powder-1/2 teaspoon
  51. Kasouri methi(Dry fenugreek leaves)-2 tablespoon
  52. For Brown onion, Onion finely sliced-1 large
  53. Butter-3 tablespoon
  54. Oil for makhni gravy and brown onion-6 tablespoon
  55. Coriander leaves chopped-1 tablespoon
  56. Mint leaves-1 tablespoon
  57. Ghee-2 teaspoon
  58. Homemade Biriyani garam masala-1 teaspoon
  59. Few saffron strands
  60. Warm milk-3 tablespoon
  61. Rose water-1 teaspoon
  62. Kewra water-1 teaspoon

Instructions

  1. Wash the basmati rice and soak it for atleast 15-20 minutes.
  2. Then drain the extra water completely from rice and add 1.5 times water i.e. 3 cup.Then pour into a rice cooker.
  3. Add all masala for biriyani rice, ghee,salt and sugar to it and cook the rice for biriyani.Keep it aside.
  4. Soak the saffron strands into warm milk.Keep it aside.
  5. Blanch the cauliflower floret for 5-7 minutes in salt water.
  6. Drain the water and let it cool little bit.
  7. Marinate the cauliflower with all ingredients for marination.Leave it for 15 minutes.
  8. Blanch the tomato until tomato skin is just started to crack out.Turn it out form heat and let it cool.
  9. Now set the cauliflower in a parchment paper lined tray.
  10. Bake it at 220°C for 10-12 minutes in a preheated oven.Then take out it.
  11. Now peel the tomato and blend it in a blender until it become a smooth puree.Keep it aside.
  12. Take oil in a pan and allow it to heat.
  13. Fry all the onion in medium to low heat until it becomes golden brown.
  14. Take out the crispy brown onion into plate.
  15. Now add 1 tablespoon butter in the leftover oil.Allow it to melt.
  16. Now add all masala for tempering. Let it crackle.
  17. Add garlic paste and saute it until its raw flavour is gone.
  18. Add ginger paste and saute.
  19. Add tomato puree which we have prepared earlier.
  20. Season with salt.And Saute the masala.
  21. Add all dry masala except kasauri methi.
  22. Beat the curd and pour into pan.
  23. Add blanched green peas.
  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 fresh 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 with 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. First 3-4 minutes put it in dum at high flame.After that make the heat low and keep it in dum for atleast 30-35 minutes.
  38. Then serve it hot and garnish it with leftover brown onion and butter.

Reviews (1)  

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Neha Dhingra
Sep-12-2017
Neha Dhingra   Sep-12-2017

Woww...thanks for sharing this...

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