Monday, August 11, 2014

Cauliflower rice in a kadai


Cauliflower rice
cauliflower rice in a kadai


Ingredients (serves for 2) 


Basmati rice - 1 1/2 cup (1 cup size = 150 ml)
cauliflower - 20 -25 florets
onion - 1
tomato - 1
bay leaves - 1
cardamom - 2
fennel seeds - 1 tsp
cinnamon - 1 small stick
ginger garlic paste - 1 1/2 tsp
green chili - 3 - 4
red chili powder - 1 tsp
garam masala - 1 tsp
salt - as needed
water - 2 1/2 cups
oil -  3 tablespoon
ghee - 1 tsp
curd - 2 tsp
salt - as needed


Method: (no pressure cooker used)


  • wash and soak basmati rice in water for atleast 30 minutes
  • parboil cauliflower in boiling water and drain the water completely
  • fine chop onion and tomato. Slit the green chilies lengthwise
  • heat a heavy bottomed vessel (kadai) with oil and add fennel seeds, bay leaves, cinnamon stick and cardamom
  • once it splutters, add chopped onion, green chilies
  • fry till onion becomes transparent and then add ginger garlic paste
  • saute till the raw smell is gone. 
  • add chopped tomatoes and salt. Saute till the tomatoes become mushy
     
  • add caulifower florets and mix well
  • add garam masala and red chili powder. mix well and cook covered till the cauliflower is 3/4th cooked
  • mix curd and add soaked basmati rice
     
  • mix well and add 2 1/2 cups of water. Adjust the salt and spice according to your taste
  • cook covered till the water is gone.
     
  • once the water is gone, reduce the flame to medium, leave it open and cook for 6 - 8 mins.  Make sure rice does not stick to the bottom. Stir often. 
  • if the rice starts burning in the bottom, you can place dosa pan in the flame and then keep the vessel over the top. Pic shown below. 
  • cook covered for 8 - 10 more mins until the rice is completely cooked.  Finally add 1 tsp of ghee and mix well. 
  • Serve hot with onion raitha. 


1 comment :

Related Posts Plugin for WordPress, Blogger...