• 4 cups cauliflower or gobhi florets / 320 gms
• 4 cups boiling hot water
• ½ teaspoon salt

Gobhi marination

• 3 tablespoons curds
• 2 teaspoons ginger garlic paste
• ¼ teaspoon turmeric powder
• 1 ½ tablespoons kashmiri chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• 1 ¼ teaspoons salt
• 1 teaspoon sugar
• 2 sprigs curry leaves finely chopped
• 3 ⅔ tablespoons rice flour
• 4 ⅔ tablespoons cornflour
• 1-2 tablespoons water

Biryani rice

• 1 ½ cups basmati rice 270gms, soaked for 30 minutes
• 6-7 cups water
• 1 ½ tablespoons salt
• 1 bay leaf
• 1 inch dalchini
• 4 cloves
• 2 green cardamoms
• 1 piece stone flower pathar ke phool
• ½ lemon juice & wedge

Biryani gravy

• 3 tablespoons sunflower or any neutral flavoured cooking oil +3 tablespoons for deep frying gobhi
• 1 bay leaf
• 1 inch cinnamon
• 4 cloves whole
• 2 green cardamoms
• ¾ teaspoon cumin seeds
• ¾ teaspoon fennel seeds
• 1 ¼ cups finely chopped onions
• 1 ¾ teaspoons ginger garlic paste
• 2 green chillies finely chopped
• 2 ½ teaspoons kashmiri chilli powder
• 2 ½ teaspoons coriander powder
• ½ + ⅛ teaspoon cumin powder
• ¼ + ⅛ teaspoon turmeric powder
• ⅛ teaspoon cardamom powder
• ½ + ⅛ teaspoon garam masala powder
• 1 teaspoon salt
• 2 sprigs curry leaf
• ¾ cup + 3 tablespoons tomato puree
• ¼ cup + 1 tablespoon curds whisked
• 1 ½ cups water
• ⅛ teaspoon roasted & crushed kasuri methi

For Biryani

• ¼ cup birista golden fried onions
• 1 ½ tablespoons finely chopped mint leaves
• 1 ½ tablespoons finely chopped coriander leaves
• A pinch of saffron soaked in 2 tablespoons of warm milk
• 1 tablespoon ghee