Cauliflower dum biryani ( Recipe challenge post)


Hello folks!

Today’s post is a recipe challenge!

I was challenged by my dear blogger friend, Lina @ Lin’s recipesΒ to make this cauliflower dum biryani.

I gladly accepted the challenge, as I’m always constantly experimenting with different cuisines, I was only too excited about making this.

My hubby was a little skeptical about this dish since he is more of a non vegetarian, but he helped himself with second servings, needless to say he absolutely enjoyed it! Thanks Lina for this truly lip smacking recipe, it definitely is a keeper.

Here are the rules:

  1. Link the person who nominated you to the post.
  2. Nominate another 3, to keep up the chain and let them know.
  3. Please please share your experience.
  4. And even if it was a flop, do make a post.
  5. You can also nominate the person who nominated you.
  6. Any questions or any doubts plz ask me @ Lin’s Recipes
  7. List out the rules too.

I want to challenge my nominees with my Bharli Bhendi ( Stuffed okra) recipe

1. Lina @ Lin’s recipes

2. Linda @ lindacreation ( I know you are on a break, no rush πŸ™‚ )

3. Priti@ my pinch of yum

Awaiting your responses πŸ™‚


Recipe courtesy : Lina @ Lin’s recipes


1. 1 cup of cauliflower florets blanched
2. 1 tbsp ginger garlic paste freshly prepared( in case you are used to the flavour of shop bought one please go ahead with it)
3. 2 ground green chillies
4. 1 tsp chilli powder
5. 1 tbsp curd
6. Salt to taste

1. Combine all the ingredients in a bowl and refrigerate for 2-3 hrs.

2. Now dust it with maida or dip it in a batter of maida and deep fry the florets


For the masala
1. 3 onions- thinly diced
2. 2 tomatoes- pureed
3. 1 handful of mint and another handful of coriander ground together
4. 1 tbsp ginger garlic paste
5. Salt- to taste
6. Home made garam masala or store bought- 1/2 tsp
7. Elaichi powder- one pinch
8. Chilli powder- to taste
9. Coriander powder- 1 tbsp
10.Cumin powder- one tsp
11. Oil- 3 tbsp
12. Curd- 1/2 cup
1. Add the oil in a kadai/wok Β and stir fry the onions till golden brown.

2. Now add the ginger garlic paste and saute till smell vanishes.

3. Add the pureed tomatoes, chilli powder, cumin powder, coriander powder. Fry till smell of the tomatoes vanishes and oil starts separating.

4. Now beat the curds with a fork and add it followed by the mint and coriander paste.

5. Stir for exactly two minutes and add garam masala and elaichi and 1/2 cup water.

6. Stir till water evaporates then switch off the gas and add the fried florets. Keep aside.


For the rice:
1. Kohinoor basmati rice gold XL( or any basmati would do but I prefer this one)- 1 & a 1/2 cups, soaked in water for 30 min.
2. 1 bay leaf
3. 1 inch cinnamon stick
4. 4 cloves
5. 1 mace( can be omitted)
6. 2 green cardamom
7. Salt- to taste
8. 4 1/2 cups of water
9. 1 star anise

1. Add the water and all the masala and salt to a vessel and bring to boil.
2. Now add the rice and continuously keep stirring.

3. When it is in a partially boiled state, immediately strain it and rinse it in cool water

1. 1 lime thinly sliced
2. 1 onion thinly diced and deep fried
3. 5 saffron strands soaked in 1/4 cup warm milk.
4. Coriander for garnish

For the dum:
1. Preheat the oven to 220 degree Celsius for 10 min.
2. Layer the rice followed by the masala followed by another layer of rice.
3. Now add the other topping and pour the saffron milk through the sides.

4. Tightly seal with rolled out chappati dough. Ensure there are no gaps.
5. Now bake for 20 min at 200 degree Celsius.
6. Make sure the rice is well cooked. Timings may change with respect to the oven. There other ways also to do the dum like keeping a vessel covered with a muslin cloth and a lid on a tava on simmer. Cook for 20 minutes or so. ( I did the latter method )


Thanks once again Lina for thinking about me for this challenge πŸ™‚




    • Freda @ Aromatic essence says:

      Thanks Sadie πŸ™‚ that bowl is called a ‘kadai’ , my mum sent it all the way from India! This is very commonly used to serve certain gravies in India , people usually use a bigger one to cook in it , almost like a Chinese wok I’d say πŸ™‚

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