Last Updated on February 2, 2018
Cooking Time : 35 to 40 mins
Serves: 3 to 4
Basmati Rice - 1 cup
Cauliflower - 2 cups cut into florets
Ghee - 1 tblspn
Oil - 1 tblspn
Fennel Seeds / Sombu / Saunf - 1tsp
Cumin Seeds / Jeerakam - 1 tsp
Cinnamon / Pattai - 3 cm piece
Bay Leaf - 1
Onion - 1 large sliced thinly
Green Chilli - 3 to 4 slit
Ginger Garlic Paste - 1 tblspn
Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala Powder - 1 tsp
Sat to taste
Coriander leaves a handful finely chopped
Milk - 1 cup
Water - 1 cup
Wash and soak rice for 30 mins. Drain it and set aside.
Heat ghee and oil in a pot, add in whole garam masala and let them sizzle.
Add in onion, chillies and saute till golden brown.
Add in ginger garlic paste and saute for a min.
Add in cauliflower and saute for 5 mins or so.
Add in all spice powder and salt and mix well.
Now add in water, milk, coriander leaves and rice and mix well.
Bring it to a boil and lower the heat to the simmer, cover with a lid and cook for 15 to 20 mins.
Now open the lid and fluff the rice with fork.
Cover again and set aside for 10 mins.
|Take all your ingredients|
|Heat oil in a pan, add all whole spices|
|add in onions and chillies|
|saute till golden|
|add in ginger garlic paste|
|add in cauliflower|
|saute them for 5 mins|
|now the raw smell is gone|
|add in chilli, turmeric and cumin powder|
|add in garam masala powder|
|add in milk|
|add in water|
|add coriander leaves|
|add drained rice|
|bring it to a boil|
|cover with a lid and let it cook for 15 to 20 mins on a low heat|
|now it is done|
|fluff the rice|