Cauliflower rice in a kadai

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.