Tag Archives: biryani collection

Cauliflower Dum Biryani


One another interesting and delicious vegetarian briyani to my Biryani collections – Cauliflower Dum Briyani, which was inspired by a blogger friend – Lina.

I never expected this Cauliflower Dum Briyani would turn this much exotic and it was a hit in kitchen. My daughter thought as though it was chicken briyani and only when she found the cauliflower, she was shocked and told me never imagined it was cauliflower briyani. She packed it for lunch and told that all her friends loved it and want it to be packed more for other day.

Health benefits of Cauliflower: Cauliflower is a good source of fiber that aids in digestion and also prevents from abdominal disorders like stomach ulcers and colon cancer. It contains Vitamin-C which protects the joints and bones. Inclusion of cauliflower during pregnancy is essential due to the neural development of the baby.

I am taking this to Fiesta Friday #81 hosted by Angie@thenovicegarderner

Let us move on to the recipe…

Cauliflower Dum Briyani

Cauliflower Dum Briyani


  • Cauliflower – 1 no
  • Basmathi rice – 2 cups
  • Onions – 1 ½ no
  • Yogurt/Curd – ¾ cup
  • Ginger-garlic paste – 2 tbsp
  • Turmeric powder – ½ tsp
  • Tomato – 1 no
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Chili powder – 1 ½ tsp
  • Coriander powder – 2 tsp
  • Cinnamon – 2 nos (1 inch stick)
  • Cloves – 4 nos
  • Bay leaf – 1 nos
  • Shahi Jeera/Caraway Seeds – ½ tsp
  • Cardamom – 3 nos
  • Clarified Butter/Ghee – 2 tbsp
  • Salt to taste
  • Oil – 1 cup


  • Separate the cauliflower into medium sized florets.
  • Blanch the cauliflower (soak them in boiling water with little salt for 10 mins), drain the water and keep it aside.
  • Take the cauliflower florets in a large bowl, add in ginger-garlic paste, 2 tbsp of yogurt/curd and little salt, mix them gently and marinate for 30 mins.
  • Wash and clean the rice, drain the water and keep it aside.
  • Peel and finely chop the onions and tomatoes.
  • Boil water in a kadhai, add in 2 nos of cloves, a cinnamon stick, and 2 nos of cardamom, shahi jeera/caraway seeds and rice along with the required quantity of salt for rice.
  • Cover and cook, until the rice is 80% cooked, drain the water and keep it aside.
  • Clean the coriander and mint leaves and grind them to fine paste by sprinkling little water.
  • Meanwhile, heat a cup of oil in a kadai and deep fry the cauliflower florets, drain the oil and keep it aside.
  • Heat oil and clarified butter in a kadai, add in the leftover cloves, cinnamon, cardamom and bay leaf, cook for 3 mins.
  • Add in the chopped onions and cook until they turn golden brown.
  • Add in the chopped tomatoes and cook until they turn mushy.
  • Pour in the ground coriander mint paste and cook until they dark green in color.
  • Add in the turmeric powder, chili powder and coriander powder along with little salt and cook until the raw smell goes off.
  • Pour in a cup of yogurt/curd and cook for few mins.
  • Add in the deep fried cauliflower and pour in ½ cup of water, continue cooking for few mins.
  • Once the cauliflower gets blended well with the masala, remove from fire and spread the rice on the top of the gravy and prepare for dum.
  • Keep a griddle on the stove at medium flame and then keep the kadai over the griddle, cover it with the lid and place a weight over the plate. Keep in high flame for 5 to 10 mins (depends on the gravy with rice, be careful the rice or gravy should not be burned).
  • Remove the lid and give a stir.

Serve hot with Raita and any veg gravy. I have accompanied it with raita.

Biryani Collections / Briyani Collections / 10+ Easy Biryani recipes (veg and non-veg)


Biryani is a mixed rice dish from the Iraqi Subcontinent. It made with spices, rice, meat or vegetables.The origin of biryani is uncertain.

The word “Biryani” is derived from Persian Language. One theory is that it originates form “Brinj”, the Persian word for rice. Another theory is that it derived from “briyan” or “beriyan” (to fry or roast).

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Biryani Collections / Briyani Collections

There are two basic types of biryani, Pakki Biryani – Rice, meat and sauce are cooked separately and then layered in the final stage of cooking. This means that the rice and the meat retain their individual taste and flavoring. The other one known as Kacchi Biryani – Raw meat and rice are both cooked together marinated in yogurt and spices and is placed at the bottom of the cooking pot and the layer of rice is placed over it.

There are many varieties of biryani under the ingredients and regions. Under ingredients: Goat/lamb/mutton Biryani, Chicken Biryani, Fish Biryani, Soya Biryani, Daal Biryani, Egg Biryani, Shrimp Biryani, and Vegetable Biryani. Under regions: Hyderabadi Biryani, Lucknowi Briyani, Ambur Biryani, Bhatkali Biryani, Dindugal Biryani, Sindhi Biryani, Karachi Biryani, Anganan Biryani, Malabar Briyani and so on.

Information Source: Collected from various sites.

Check out few of the varieties of Biryani with step by step pictorial recipes, tried out in my kitchen:

Vegetarian Biryani:

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Non-Vegetarian Biryani


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Prefect gravy for Biryani:

Click on this link for Raita Recipes: https://madraasi.com/recipes/raita/

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Vegetable Briyani Recipe / How to make vegetable briyani in pressure cooker / Simple Vegetable Briyani


Briyani is a mixed rice dish from South Asia. It is made with spices, rice and meat or vegetables. It is a most popular and common rice dish all over India. It is very tasty and consumes very little time to prepare. It goes out well with raita.

Do check out my other Biryani Collections (10+ recipes) includes veg and non-veg in this link: https://madraasi.com/2015/07/17/biryani/.


  • Onion – 1 no
  • Tomato – 1 no
  • Ginger-garlic – 1 tbsp
  • Green chilli – 1 no
  • Mixed vegetables (carrot, cauliflower, beans, green peas, potato) – 1 ½ cup
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Curd / Yogurt – ¼ cup
  • Ghee / Clarified Butter – 3 tsp
  • Oil – 2 tsp
  • Mint and coriander leaves – a handful
  • Cloves – 3 no
  • Cardamom – 2 nos
  • Cinnamon – 1 inch stick
  • Star Anise – 1 no
  • Bay leaf – 2 nos
  • Long grain (Basmathi) rice – 2 ½ cup


  • Soak rice for 15 mins in water.
  • Finely chop the coriander and mint leaves.
  • Peel and dice the carrots and potatoes, separate cauliflower to small florets, cut beans lengthwise, slit the green chillies and finely chop onions and tomatoes into small pieces.
  • Heat ghee and oil in a pressure cooker, add all the spices and wait till it splutters.
  • Add ginger-garlic paste and sauté till the raw smell goes off.
  • Add the onions and sauté till they turn golden brown, followed by tomatoes till they become mushy.
  • Add the vegetables and sauté them for a while, add turmeric powder, chilli powder, salt and coriander powder and sauté them for about 10 mins.
  • Pour in the curd/yogurt and stir it well.
  • Drain the water, add the rice and saute it for 5 mins.
  • Pour in 3 cups of water, let it boil, pour in a tsp of lemon juice and pressure-cook for 2 whistles.
  • Remove the lid when the pressure subsides.

Serve hot with a gravy and raita. Goes out well with mushroom curry, onion-tomato raita, lemon pickle and Banana chips.