Cauliflower Biryani (One Pot Gobi Biryani)

Blanching cauliflower (optional step)

• 3 cups cauliflower florets or 1 small to medium-sized cauliflower
• hot water - as required for blanching cauliflower
• ½ teaspoon vinegar - optional
• ¼ teaspoon salt

Spices to be ground

• 1 inch cinnamon
• 3 cloves
• 3 green cardamoms
• 1 small piece of stone flower (dagad phool) - optional
• 2 to 3 strands of mace
• ½ teaspoon cumin seeds
• ½ teaspoon poppy seeds (khus khus) - optional
• 1 teaspoon coriander seeds
• 5 whole black peppers
• ½ teaspoon fennel seeds
• 3 tablespoons desiccated coconut or fresh coconut
• 2 green chilies - chopped or ½ tablespoon chopped - you can add more green chillies for a spicy biryani
• 1 inch ginger - chopped or ½ tablespoon chopped ginger
• ½ tablespoon chopped garlic or 4 to 5 medium-sized garlic cloves
• 2 tablespoon chopped coriander leaves (cilantro)
• ¼ cup water for grinding

For soaking rice

• 1.5 cups seeraga samba rice or 280 grams - can sub with basmati rice
• water - as required for soaking rice

Other ingredients

• 3 tablespoons oil - any neutral tasting oil
• ½ cup thinly sliced onions or 1 medium-sized onion
• 5 to 6 curry leaves
• 1 cup finely chopped tomatoes or 2 medium-sized tomatoes
• 1 pinch of turmeric powder (ground turmeric)
• 1 medium potato or a fistful of green peas - both are optional
• 3 cups water
• 1 teaspoon lemon juice
• salt as required
• 1 to 2 tablespoons Coriander leaves (cilantro) - for garnish