Cauliflower Rice/Biryani
Cauliflower is a very versatile vegetable and often liked by one and all. Cauliflower stir fry or dry subzi pairs beautifully with your phulkas. Cauliflower 65 or gobi 65 is surely one of the favourites among Indian Chinese dishes. How can one forget the iconic gobi parathas served with makhan (butter), dahi (curd), and Achar (pickle). Grate it finely and use it as pizza base or use it as a substitute for rice. The choice is plenty. So here is
a simple rice recipe made using a spicy cauliflower gravy. Make it when you are bored of eating rotis and you need a change. Pair it with a chilled raita and you are good to go. Or pack it in your kid’s lunch box. Ideal way to finish off your left over rice too 🙂 So, why don’t you guys try it out?
Ingredients:
- Cauliflower 1 medium
- Basmati rice 1 cup
- Salt to taste
- Onion 1 big
- Tomatoes 2 big
- Ginger 2 inch piece
- Garlic cloves 4-5
- Turmeric powder 1/2 tsp
- Red chili powder 1 tsp
- Coriander powder 3 tsp
- Cumin seeds 1 tsp
- Mint leaves handful
- Coriander leaves 4-5 sprigs
- Refined oil 2 tbsp
Method:
- Wash and soak the basmati rice in water for around half an hour.
- Cook the rice in a flat pan with double the quantity of water and requred amount of salt till it’s fully done. Switch off the flame and let it rest for 10 minutes.
- Slice the onion and tomatoes finely.
- Chop the ginger and garlic finely.
- Separate the cauliflower florets and soak it in water for few minutes.
- Blanch it in boiling water for 4-5 minutes.
- Drain and cut into long halves.
- Heat oil in a big kadhai and add the cumin seeds.
- When they crackle, add the sliced onions and chopped ginger-garlic.
- Cook till they are translucent.
- Now add the sliced tomatoes and the dry spice powders. Add salt to taste.
- Cook till the tomatoes are mushy are mushy and the raw smell of the masala goes off.
- Now add the blanched cauliflower florets and mix.
- Add chopped mint leaves and coriander leaves.
- Cover and cook for five minutes. If it appears too dry, sprinkle some water.
- Finally, garnish with some more mint and coriander leaves.
- Now either you can layer these alternating with the cooked rice or simply mix it with the cooked rice gently. Take care not to break the rice grains.
- You can top it with some fried onions and more mint leaves.
- Serve it hot with a raita of your choice.
