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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.
Nice and spicy dish.
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