Cauliflower Pilaf

Name: Cauliflower Pilaf
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/4 cup Ghee; 10 Cloves; 4 (1 inch) piece of cinnamon; 2 bay leaf; 6 Cardamom, green; 3 Black large cardamom; 1 tsp Javitri Hindi, mace English, Mace is the net-like extra seed covering that covers the nutmeg's seed coat; 1/2 tsp Black cumin (Biryani Jeera); 1 cup Onion, finely chopped; 1 tablespoon Ginger garlic paste; 2 Green chilies chopped lengthwise; 1/2 tsp turmeric powder; 1 tsp kashmiri chili powder; 1 tsp Cumin powder; 1 tsp coriander powder; 3 cups Cauliflower, steamed; 1 cup gobindobhog rice; required amount Salt; 1 cup Coriander, finely chopped; 1/2 cup Roasted cashews

Lakshmi Sridharan Ph D @cook_19872338

USA

#GoldenApron23
Used gobindobhog rice for the first time in my life. Prepared three different recipes; pilaf, rice pudding and curd rice. Here is the cauliflower pilaf I prepared with Gobindobhog rice: aromatic, flavorful tasty pilaf. Shred with our good neighbor and friends Duane and Delene

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

6 servings

1/4 cupGhee
10Cloves
4 (1 inch)piece of cinnamon
2bay leaf
6Cardamom, green
3Black large cardamom
1 tspJavitri Hindi, mace English, Mace is the net-like extra seed covering that covers the nutmeg's seed coat
1/2 tspBlack cumin (Biryani Jeera)
1 cupOnion, finely chopped
1 tablespoonGinger garlic paste
2Green chilies chopped lengthwise
1/2tsp turmeric powder
1 tspkashmiri chili powder
1tsp Cumin powder
1 tspcoriander powder
3 cupsCauliflower, steamed
1 cupgobindobhog rice
required amount Salt
1 cupCoriander, finely chopped
1/2 cupRoasted cashews
pilaf

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Steps

30 mins

1

Prepare a checklist. Keep essentials close at hand.
2

Prepare a checklist. Keep essentials close at hand.
3

Heat enough water in a pan over medium heat to cover steamer basket with cauliflower pieces. Turn off the stove when the cauliflower is slightly soft.
Dry roast cashew nuts in a saucepan over low heat until it turns slightly brown. I dry roasted cashews in microwave safe plate in a microwave
4

Soak the rice in 3c water for 10 minutes. Strain, spread in a towel to remove the moisture. Transfer to a plate; mix with turmeric powder.
5

Heat 2 tbsp ghee in a kadai over medium heat,
add cloves, cinnamon, bay leaves. cardamom, cardamom, cumin, cumin (biryani jeera) one after another and sauté for 2 minutes, until aromatic
Add onion and sauté until onion browned – 3 minutes. Add ginger garlic paste, and sauté until the raw smell goes away. Stir in green chilies., Add the rice and fry for a couple of minutes. Add two cups of boiling water, spice powders, masala powder, stir, bring it to boil, salt to taste; simmer. Cook covered
6

. Continue cooking over low heat, stirring now and then until the rice gets soft. Do not overcook. Then add the steam coked cauliflower, mix. If needed add salt to taste. Add cilantro, mix. Turn off the stove. Aromatic pilaf is ready
7

Transfer the pilaf to a serving bowl. Garnish with roasted cashews. You may served with chips, papad and raitha. I served with sweet potato chips and papads. I included the sweet pudding I made with Gobindobogh rice.Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on July 22, 2023 17:05

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography