Monday, November 23, 2009

Cauliflower biriyani


1 cup basmati rice
2 onions sliced lengthwise
1 small cauliflower-cut into florets
2 tsp oil
1 tsp cumin seeds
1 green chilli slit into half
Bit of asfoetida
Few cashew nuts
Few curry leaves
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1/2 cup beaten curds
Finely cut coriander leaves

Soak the rice for 1/2 hour in sufficient water. Heat oil and add cumin seeds. When it splutters, add green chillies, cashews and roast till it starts turning golden brown. Add asafoetida, curry leaves, onions and fry for 2 mins. Add the cleaned cauliflower florets, rice (after draining the water) and cook for 2 mins. Finally add 2 cups of hot water, salt, turmeric, curds, garam masala powder and mix well.

Transfer to a vessel and pressure cook. Garnish with fried onions, cashews and coriander leaves.

Serve hot with raita and papad.

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