CAULIFLOWER RICE

Ingredients:-

·        250gms rice

·        250gms cauliflower

·        Garlic

·        Ginger

·        Dried coconut

·        Salt

·        Turmeric

·        Ghee (clarified butter)

·        Mustard seeds

·        Dahi/yogurt

·        coriander

Spices-

·        1 teaspoon black cumin seeds (shah jeera)

·        1 teaspoon cumin seeds (jeera)

·        2-3 inch long pieces of dalchini/ cinnamon

·        2-3 black cardamom pods

·        2-3 green cardamom pods

·        2 teaspoon coriander seeds

·        4 cloves

·        1 teaspoon black peppercorns

Preparation:-

·        Clean and wash the rice grains. Heat 2-3 teaspoons of ghee in a pot. Add the rice grains to the pot and keep on stirring so that they don’t burn for stick to the bottom. Do this for 2-3 minutes, then add enough water to immerse the rice. Add salt to taste and bring it to boil and lower the flame. Add water if needed Cook with a lid on till the rice is just cooked. There should be a little resistance when you press a grain with your fingers.

·        Roast all the spices in a pan for a minute. Grind them into a fine powder.

·        Clean and cut the cauliflower into bite sized florets.

·        Use 3-4 cloves of garlic, 2 inch piece of ginger and 2 inch piece of dried coconut and make a paste.

·        Heat ghee in a pan. Add 1 teaspoon of mustard seeds and let them crackle.

·        Add the ginger-garlic-coconut paste to the hot ghee and stir till it turns golden brown. Put the cauliflower florets in and add 1 -1 ½ teaspoon of the powdered spices, ½ teaspoon of turmeric powder and salt to taste.

·        Add a half a cup of water so the cauliflower cooks nicely without burning. In the end put in finely chopped coriander and cook with a lid on. The cauliflower should be perfectly cooked. It takes about 10-15 minutes on a low flame.

·        Now, spread ghee at the bottom of a deep pot. Spoon in a layer of rice about an inch thick. On top of this layer spoon in the cauliflower and spread it evenly. Put some dollops of ghee and dahi/ yogurt over this layer. Again top the cauliflower with a layer of rice. Repeat this process to use all the rice and cauliflower. Put the pot on the stove with a lid on.

·        Keep for 3-4 minutes on a low flame.

·        Garnish with coriander and coconut and serve hot.