Ingredients
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1 cup Cooked basmati rice250 gms
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250 gms cauliflower
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1 large onion
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1 large Tomato
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1 tspn ginger garlic paste
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4 tbsp oil
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saltas per taste
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1/4 tspn shahi jeera
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few curry leaves
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1 large green chilli
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1 bay leaf
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1/4 tspn turmeric powder
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1/2 tspn red chilli powder
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3/4 tspn kashmiri chilli powder
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1/4 tspn coriander powder
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Finely chopped coriander leaves
Directions
RICE TOSSED WITH CAULIFLOWER AND SOME INDIAN SPICES
Hello viewers,
This is the recipe i had been wanting to share with many of you out there which surprisingly is so satisfying with a simple raita and so quick to make. i can guarantee you that anyone at your home will fall in love with this recipe. i had tasted this recipe in a college canteen while i was en route to Gujarat during my study tour visit…
so we need, cauliflower – stems removed and chopped into tiny florets. tomato – skin peeled and finely chopped.onion- long slices finely chopped.
(1) PREPARING CAULIFLOWER WITH SPICES FIRST
take a wide saute pan. heat oil, add shahi jeera, bay leaf, curry leaf, slit green chilies and add onions. fry till golden brown. add finely chopped tomatoes immediately followed by cauliflower. add ginger garlic paste. adding at this stage helps cauliflower cook faster. time to add all spices as mentioned in the ingredients card. add salt as per your taste.switch to spoon from spatula to avoid cauliflower from breakage. garnish with finely chopped coriander….
(2) PREPARING RICE
You can either make a fresh batch of rice or can also use already cooked rice for this dish. preferably basmati rice goes well with this recipe. you can also use leftover rice which too works really well.
option a – for cooking basmati rice use one parts rice to 2 parts water. add this washed rice followed by some salt to water. bring the water to rolling boil first and then simmer it until the rice has compltely absorbed the water. cover and continue to cook with the vent slightly open allowing the steam to release.
option b – you can also cook 1 parts rice to 4 parts water , add little salt and then just drain off when it is 95% cooked. rest 5% will cook while we will be tossing the rice with the spices.
Here’s an important trick for you to achieve the perfect texture for your cauliflower fried rice:
Divide the rice and cauliflower and two batches. mix each of them separately. if you try add everything together then you may end up with following issues:
1) rice will break out
2) all the mixture will settle out towards one side or forming lumped up with rice
3) the heat in the mixture will break cauliflower thus resulting into a soggy texture….
so in order to achieve cauliflower in every bite, follow the above points. sometimes its not just the ingredients that gives us a tasty dish but also the right methods followed at the right time.
serve with raita..
For Raita : beat the curd add salt, chaat masala or curd masala…
enjoy.
watch the video here:
