Cauliflower Biriyani/Kerala style

Ingredients

• 1 unit Cauliflower
• 1 cup Jeerakasala rice
• 1 tbsp Ghee
• 0.5 tsp Yellow food coloring
• 2 unit Onions, finely chopped (Finely chopped)
• 2 unit Tomatoes, finely chopped (Finely chopped)
• 2 unit Green chillies, finely crushed (Finely crushed)
• 1 tsp Ginger garlic paste
• 0.5 tsp Turmeric
• 1 tsp Chilli powder
• 1 tsp Black crushed pepper
• 0.5 tsp Garam masala
• 1 handful Coriander leaves
• 1 tsp Lemon juice
• 2 tbsp Coconut oil
• 1 tsp Salt (Salt is added per your taste.)
• 2 tbsp Red chilli powder
• 1 tbsp Kashmiri chili powder
• 1 cup Vegetable oil
• 4 cups Water (Used in various steps)

Instructions

1. 1Cut and clean the cauliflower, then immerse it in warm water. In a pan over medium heat, bring 2 cups of water to a boil, adding salt and turmeric powder. Once boiling, add the cauliflower and cook for 5 minutes. Turn off the heat and allow it to cool.
2. 2In a mixing bowl, combine 2 tablespoons of red chilli powder, 1 tablespoon of Kashmiri chilli powder, salt, and garam masala. Mix well, adding a little water to form a paste.
3. 3Transfer the partially cooked cauliflower into the spice paste, ensuring it is well coated. Fry the cauliflower in vegetable oil until golden brown. Set aside.
4. 4In a pan over medium heat, add ghee and 2 cups of water. Adjust the salt to taste. Once boiling, add the jeerakasala rice, cover, and cook for 10 minutes. Set aside.
5. 5In a pan over medium heat, add coconut oil and all the ingredients from the masala section. Sauté until the onions are translucent and the spices are well cooked. Turn off the heat.
6. 6In a serving dish, combine the prepared masala and fried cauliflower. Layer the cooked jeerakasala rice on top. Garnish with coriander leaves, a sprinkle of yellow food coloring, and a dash of garam masala. Serve and enjoy!