Cauliflower Pulao

Ingredients:

1. Oil for shallow frying
2. 1 kg cauliflower (gobhi)
3. 1/2 tsp salt
4. 3/4 black pepper powder

For Pulao:

1. 2 1/2 cups rice (basmati preferred)
2. 3 tsp oil
3. 2 bay leaves (tej patte)
4. 4 black cardamoms (badi ilaichi) crushed
5. 2 inch piece cinnamon (dalchini)
6. 4 cloves (laung)
7. 2 onions chopped
8. 2 inch piece ginger (adrak) grated
9. 4 green chillies chopped
10. 1 1/2 tsp salt
11. 1 tsp cumin (jeera) powder
12. 1 tsp red chilli
13. 1/2 garam masala powder
14. 5 cups of water

For Garnishing: 


3 tbsp finely chopped coriander leaves

Preparation:

1. Clean and wash rice and soak in water for 20 mins.
2. Drain and set aside.

Method: 

1. Heat oil in a pan.
2. Add cauliflower and shallow fry till half done
3. remove sprinkle salt and pepper on cauliflower and set aside.
4. For cooking pulao, heat oil in heavy bottomed saucepan.
5. Add bay leaves, cardamoms, cinnamon and cloves.
6. As they start to sputter, add onions, and stir fry till they turn golden brown and semi-transparent.
7. Add ginger and green chillies and stir for another 1 - 2 minutes.
8. Add salt, cumin powder, red chilli powder and garam masala powder. Stir for another 1 - 2 minutes.
9. Add rice and cauliflower.
10. Carefully stir and mix to avoid breaking rice or cauliflower for 5 - 6 minutes.
11. Add water stir and mix well, cover and cook on reduced heat for  5 - 8 minutes or till water absorbs. 
12. Remove and set aside.
13. For serving, arrange cauliflower pulao in serving dish and serve hot garnished with coriander leaves and potato salli.