Cauliflower Biryani (One Pot Gobi Biryani)

Blanching cauliflower (optional step)

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

Spices to be ground

• 1 cinnamon stick inch-sized
• 3 cloves
• 3 green cardamom
• 1 stone flower dagad phool) - optional, small piece
• 2 to 3 mace strands
• ½ teaspoon cumin seeds
• ½ teaspoon poppy seeds (khus khus) - optional
• 1 teaspoon coriander seeds
• 5 black peppercorns whole
• 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 ginger chopped or ½ tablespoon chopped ginger, inch piece
• ½ tablespoon garlic or 4 to 5 medium-sized garlic cloves, chopped
• 2 tablespoon Coriander leaves cilantro, chopped
• 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 neutral cooking oil any neutral tasting oil, generic cooking oil
• ½ cup onion or 1 medium-sized onion, thinly sliced
• 5 to 6 curry leaves
• 1 cup tomato or 2 medium-sized tomatoes, finely chopped
• 1 turmeric powder ground turmeric, pinch
• 1 potato or a fistful of green peas - both are optional, medium
• 3 cups water
• 1 teaspoon lemon juice
• salt as required
• 1 to 2 tablespoons Coriander leaves (cilantro) - for garnish