gobi biryani recipe, cauliflower biryani recipe
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4.17 from 6 votes

cauliflower biryani

this gobi biryani recipe is a one pot recipe of a dum cooked south indian style cauliflower biryani recipe.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: main course
Cuisine: south indian
Servings: 4
Author: Dassana Amit


blanching cauliflower: (OPTIONAL STEP)

  • 1 small to medium size cauliflower florets (gobi) or 3 cups cauliflower florets
  • hot water as required for blanching cauliflower
  • ½ teaspoon vinegar - OPTIONAL
  • ¼ teaspoon salt

spices to be ground for cauliflower biryani

  • 1 inch cinnamon (dalchini)
  • 3 cloves (lavang)
  • 3 green cardamoms (hari elaichi)
  • 1 small piece of stone flower (dagad phool) - OPTIONAL
  • 2 to 3 strands of mace (javitiri)
  • ½ teaspoon cumin seeds (jeera)
  • ½ teaspoon poppy seeds (khus khus) - OPTIONAL
  • 1 teaspoon coriander seeds (sabut dhania)
  • 5 whole black peppers (sabut kali mirch)
  • ½ teaspoon fennel seeds (saunf)
  • 3 tablespoons desiccated coconut or fresh coconut
  • 2 green chilies - chopped (hari mirch) OR ½ tablespoon chopped - you can add more green chillies for a spicy biryani
  • 1 inch ginger - chopped OR ½ tablespoon chopped ginger (adrak)
  • 4 medium to large garlic cloves OR ½ tablespoon chopped garlic (lahsun)
  • 2 tablespoon chopped coriander leaves (dhania patta)
  • ¼ cup water for grinding

for soaking rice

  • 1.5 cups seeraga samba rice OR 280 grams seeraga samba rice OR basmati rice
  • enough water for soaking rice - as required

other ingredients for cauliflower biryani

  • 3 tablespoons oil
  • 1 medium to large onion OR ½ cup thinly sliced onions
  • 5 to 6 curry leaves (kadi patta)
  • 2 medium tomatoes OR 1 cup finely chopped tomatoes
  • 1 pinch of turmeric powder (haldi)
  • 1 medium potato OR a fistful of green peas (matar) - both are OPTIONAL
  • 3 cups water
  • 1 teaspoon lemon juice
  • salt as required
  • some coriander leaves for garnish


soaking rice

  • rinse 1.5 cups seeraga samba rice (280 grams) 3 to 4 times in water. then soak rice grains for 30 minutes in enough water. after 30 minutes, drain the rice and keep aside.

blanching cauliflower

  • next rinse and then chop 1 small to medium cauliflower in medium sized florets. you will need about 3 cups of cauliflower florets. take the florets in a bowl. add hot boiling water till it cover the cauliflower florets. also add ¼ teaspoon salt. keep aside for 5 to 6 minutes.
  • blanching the cauliflower is to get rid of the worms or insects. this step is optional. to get rid of the cauliflower aroma, you can add ½ teaspoon vinegar in the hot water and mix it well before adding gobi florets.

preparing spice paste for gobi biryani

  • meanwhile prepare the spice paste or masala paste. take all the whole spices mentioned above in the list 'spices to be ground' in a small grinder jar or chutney grinder jar.
  • also add desiccated coconut, green chilies, ginger, garlic and coriander leaves.
  • add ¼ cup water and grind to a smooth paste. keep the spice paste aside.

making cauliflower biryani

  • heat 3 tablespoons oil in a thick bottomed heavy pan or pot. add ½ cup thinly sliced onions.
  • begin to sauté onions on a low to medium flame till they turn golden. 
  • then add 5 to 6 curry leaves and 1 cup finely chopped tomatoes. mix very well.
  • cover the pan and cook the tomatoes for 4 to 5 minutes on a low flame, till they soften and become mushy. in between do check a couple of times and stir, so that the tomatoes do not stick to the bottom of the pan.
  • then add the ground masala paste. mix and sauté for 1 to 2 minutes. 
  • then add a pinch of turmeric powder and mix again.
  • now add the blanched cauliflower florets.
  • mix the cauliflower florets with the rest of the masala.
  • then add the rice and gently mix the rice grains with the rest of the ingredients.
  • add 3 cups water. next add 1 teaspoon lemon juice and salt as per taste.
  • check the taste of the water and it should have a slight salty taste. stir well.

dum cooking cauliflower biryani

  • seal the pan with an aluminium foil.
  • now cover the pan with its lid. you can even directly keep the lid on the pan without using the foil. since this lid has a vent on it, i have sealed the pan with the foil.
  • dum cook gobi biryani for 18 to 20 minutes on a low flame or sim. do use a thick bottomed heavy pan or else the base can get browned or burnt. if doubtful, then keep the pan on a hot heavy tawa (griddle) which is placed on the burner and cook on a low flame.
  • give a standing time of 6 to 8 minutes. then open the lid. gently fluff the cauliflower biryani and serve hot.
  • garnish with coriander leaves while serving gobi biryani. serve any raita or salad of your choice with this cauliflower biryani.


tips for making gobi biryani recipe:
  • instead of seeraga samba rice, you can use any indian variety of fragrant rice.
  • add more green chilies for a spicy taste in the gobi biryani.
  • do use a thick bottomed heavy and deep pan or pot, so that the rice does not get burnt while dum cooking.
  • blanching cauliflower is an optional step and you can skip it. 
  • skip poppy seeds and stone flower if you do not have them.