Tandoori Gobi Mussallam Biryani

🍚 Take some ghee in pressure cooker and add peppercons, cardamom in it.

Wash the rice and transfer it into the cooker, add water , salt and kewara water. Pressure cook till it is cooked.

Soak saffron in warm milk and add it into the cooked rice. Gently mix it and keep aside.

🍱FOR BIRYANI: Take a wok and add some oil in it, deep fry potato wedges and remove. In same oil add bay leaf, cinnamon,star anniese, chopped green chillies .

Add carrots, peas, onions, capsicum,potatoes , boiled soya chunks and let it cook for a while. Add biryani masala, salt and mix it well.Transfer the rice into the wok and mix it well. Add roasted cashews and keep it aside.

🍲For Gobi marinade: Take a bowl ,add all the tandoori gobi ingredients and mix it well.

In a pressure cooker or a wok blanch gobi with some salt and turmeric powder. When it is cooked apply the marinade and keep it in a frigde for 15 minutes. Take out and grill or deep fry.

🥘For gravy : Take oil in a pan and add onions, garlic, ginger,tomato, kashmiri red chilly , salt, and a pinch of sugar. Let it turn mushy and then blend it to smooth paste.

Take oil in same pan and add the bay leaf. Add the onion tomato mixture , turmeric powder, coconut milk and cashew paste. let it simmer for some time and add mussallam masala. Add some water and bring it to a boil.

🍳For tempering : Take some oil and add capsicum, hing. And keep it aside.

Now take a bowl / tray and add a layer rice bed then a layer of gravy. Keep repeating it .

Slit open cauliflower and place it at the centre . Pour remaining gravy on it and the tempering too.

🌸☘For garnish : Garnish with chopped garlic leaves, roasted cashews, fried onions and edible flowers. Serve hot with curd.