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PrintCAULIFLOWER RICE
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds are brown.
- Add the onions and cauliflower and stir-fry for a few minutes.
- Stir in black pepper and cumin powder and adjust seasoning with salt. Cook covered over medium heat, till cauliflower is tender. Add little water if needed.
- Gently stir in the cooked rice. Cover and allow to steam-cook over low heat, till the rice becomes soft and absorbs the flavor of the seasoned cauliflower.
- Add cashew nuts and coriander leaves and toss gently.
INGREDIENTS
- 150 grams basmati rice, rinsed, soaked, drained and cooked
- 90 grams cauliflower florets
- 1 teaspoon black pepper and cumin powder
- 150 grams finely sliced onions
- Salt, to taste
- 30 grams cashew nuts
- 30 grams chopped fresh coriander leaves
Tempering
- 1 tablespoon ghee
- 1 tablespoon Cooking oil
- Few curry leaves
- 1 bay leaf
- 3-4 cinnamon sticks
- 1 teaspoon cumin seeds
- 1 teaspoon urad dhal
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