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Shraddha Tikkas
Mussallam is mughal word which means whole , gobi mussallam biryani is made using whole cauliflower and it makes a perfect centrepiece for any occasion. In this dish the gobi is first marinated and then cooked in spicy gravy and baked. It is served with biryani in an exotic way.
would love to try this.
Take some ghee in pressure cooker and add peppercons, cardamom in it. wash the rice properly and transfer it into the rice cooker, add water , salt and kewra water. pressure cook till it is half done..
Soak saffron in warm milk and add it to the cooked rice. gently mix and keep it aside.
Take a wok and add some oil in it, deep fry potato wedges and remove it. In same oil add bay leaf, cinnamon, star anniese, and chopped green chillies.
Add carrots, peas, onions, capsicum, potatoes and let it cook for a while.Add biryani masala, salt and mix it well. Now add roasted cashewnuts and add the rice in it. Mix well and keep it aside.
For Gobi mussallam: Take a bowl and mix hung curd, chickpea flour,salt,turmeric powder,kasuri methi and keep this marinate aside.
In pressure cooker or a wok blanch gobi with some salt and turmeric powder till it is cooked. Remove it and apply the marinate on the cauliflower and keep it in fridge for 15 minutes. Take it out and bake or deep fry for a minute.
For Biryani sauce: Take oil in a pan and add onions, garlic, ginger, tomato, kashmiri red chilly , salt.Let it turn mushy and then to a blend it smooth paste.
Take oil in same pan and add the bay leaf. Add onion tomato mixture, turmeric powder, coconut milk and cashew paste. Let it simmer for some time and add the mussallam masala. Add some water and boil for a minute.
For tempering: Take some oil and add capsicum, hing and keep it aside.
Take a serving square dish and add a layer of the rice bed, then add fried onions followed by mint leaves, then biryani sauce and roasted cashews. Repeat this procedure till the top layer is covered with rice.
Take the gobi and slit it open in the middle, place it on the rice bed and pour some sauce and the tempering on top of it. Bake it for 10 minutes.
For garnish add some sesame seeds on top of gobi, mint leaves, fried onions and cashews with some edible flowers. Apply silver verk on gobi(But it is subject to availability).
Serve hot with curd raita.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Akansha Khanna
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