• Download mobile app
24 May 2018, Edition - 1045, Thursday


  • Power supply of sterlite plant disconnected, T.N govt disconnects power supply, cut due to non compliance of rules
  • Extortion threats to 12 U.P MLAs, demand: Pay up Rs 12 lakh each, Intel agencies begin probe
  • 6 women officers of the Indian Navy, who successfully circumnavigated the globe on INSV Tarini met PM Modi
  • Case has been filed against Kamal Haasan and Vaiko for violating Section 144
  • Indian Air Force Cheetah helicopter crash-lands in Natha Top in Jammu and Kashmir
  • NHRC takes cognizance of Tuticorin violence, issues notice to Tamil Nadu Chief Secretary and DGP
  • The Madras High Court directed Vedanta to stop the construction of the second unit of Sterlite copper smelter plant
  • Tamil Nadu government forms judicial commission to probe Tuticorin violence
  • J&K: Grenade attack in Bijbehara as 7 civilians were injured
  • MHA has sought a report from Tamil Nadu Government on the violence in Tuticorin

Kitchen Corner

Cauliflower and Chicken Biryani Recipe


This recipe gives the impression of a high-carb meal when in fact the rice has been substituted with cauliflower. This cauliflower biryani is cooked in coconut oil giving it a healthy twist.

How to Make Cauliflower and Chicken Biryani

1.Add the finely chopped onions to the oil over a low to medium heat and cook until dark brown. Set aside.

2.Wash and dry the cauliflower florets and then either grate or preferably pop them in the food processor and pulse until ‘rice’ sized pieces are acquired. Don’t overdo this as you don’t want it to go all mushy.Set aside.

3.Now heat the oil in a large pan to a medium heat and add the chopped onion. Add the garlic, bay leaves , peppercorns, cardamom, cloves, cinnamon and stir over the heat for 1 minute until fragrant.

4.Turn the heat up and add your pulsed cauliflower, stir over the high heat for about 3-4 minutes until cauliflower is cooked and crisp on the outside and al dente in the middle (much like rice). Add salt to taste and set to one side.

5.In a large saucepan,heat the coconut oil for the curry over a medium heat and add the garam masala,dried chilli, turmeric, peppercorns and cinnamon.

6.Fry until fragrant (only about a minute).

7.Now add garlic and tomatoes, fresh chillies and ginger and stir for about 3 minutes, cover and cook for 10 minutes.

8.Add meat and a pinch of salt and stir briefly before covering again for another 10 minutes. Add in the coriander and turn the heat down to low and put the lid on for another 15 minutes.

9.Turn off the heat and Scoop out half of the curry and set to one side, spoon in half of the cauliflower rice and level, sprinkle on half of the brown onions that you cooked at the beginning.

10.Add the remaining curry and cover again with the rice and then again the onions.

11.Place it over low heat and steam with lid on for 5 -10 minutes, do not stir and toss well .

12.Remove from heat, sprinkle chopped coriander leaves, garnish with dry red chilli.

13.Serve with raita and enjoy.


This recipe of cauliflower and chicken biryani can also be made with Chicken with bones, though it will take more time.You can add green peas to the biryani as well.

Key Ingredients: 

Boneless Chicken, Biryani Masala, Yogurt, Onions, Coconut Oil, Cauliflower, Coconut (diced), Onion (diced), Peppercorns, Cardamoms, Cumin seeds, Bay leaves, Cinnamon, Cloves, Coconut oil, Garam masala, Dry chilli flakes, Turmeric powder, Black peppercorns, Cardamom, Cinnamon, Garlic (crushed), Tomato puree, Green chillies, Fresh ginger (peeled), Dry red chilli, Salt