Cauliflower Biriyani

Yields: 12 cups

2 cups rice

Soak rice in water for 30 minutes. Wash and drain.

1 medium cauliflower

Separate the cauliflower florets

Spices to ground

1" cinnamon
4 cloves
seeds from 4 cardamom pods (not pictured, but I added seeds from 4 pods)
1/2 tsp cumin seeds
1/2 tsp poppy seeds
1 tsp coriander seeds
5 whole black pepper
1/2 tsp fennel seeds
1/4 cup coconut
5 green chilies
1 tbsp ginger, chopped
1 tbsp garlic, chopped
2 tbsp cilantro leaves
1/2 cup water

Grind all the above to a smooth paste.

2 tbsp coconut oil
1 cup onion, thinly sliced

Heat oil in a pan, add onion, and sauté for 5 minutes in medium flame.

1 cup tomatoes, chopped

Add tomatoes, mix well and cook for 5 minutes.

1/4 tsp turmeric powder
1/2 tsp red chili powder

Add turmeric powder, red chili powder, ground masala paste, mix and sauté for 2 minutes.

1 medium cauliflower, chopped
1 cup potato, chopped

Add potatoes, cauliflower and mix well.

4 cups water
1 tbsp lemon juice
1 tbsp + 1/4 tsp salt

Heat a iron griddle and make it HOT.

Add drained rice, water, lemon juice, salt and mix well. Allow it to boil.

Reduce the iron griddle to low. Transfer the boiling cauliflower biriyani pot and keep it on top of hot griddle.

Cook on low flame for 20 minutes.

After 20 minutes, turn off the flame and let it sit for 10 more minutes before opening the lid and mix well.

cilantro leaves, to garnish

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME. Added just 1 tbsp salt and 5 green chilies, but we both felt little bit more salt and heat would make this wonderful, so increased the salt and added 1/2 tsp of red chili powder and noted down.
Source: vegrecipesofindia