Difference between revisions of "Rice with Cauliflower"
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* [[cilantro|coriander]] to garnish | * [[cilantro|coriander]] to garnish | ||
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# Heat the [[ghee]] in a heavy saucepan and sauté [[cumin]] and [[asafetida]] for 2 minutes. Add [[bay leaf|bay leaves]] and [[cardamom]]; stir well. | # Heat the [[ghee]] in a heavy saucepan and sauté [[cumin]] and [[asafetida]] for 2 minutes. Add [[bay leaf|bay leaves]] and [[cardamom]]; stir well. | ||
# Toss in [[Cauliflower]] and sauté for 5 minutes over medium heat. Stir in [[turmeric]] and seasoning and cook another 10 minutes. | # Toss in [[Cauliflower]] and sauté for 5 minutes over medium heat. Stir in [[turmeric]] and seasoning and cook another 10 minutes. | ||
Latest revision as of 18:42, 26 June 2012
Ingredients
- 4 tbsp ghee (clarified butter or vegetable oil)
- 1½ tsp white cumin seeds
- pinch of asafetida powder (hing powder)
- 2 bay leaves
- 4 green cardamom pods
- 2¼ cups cauliflower florets and/or broccoli
- ½ tsp turmeric
- 2 tsp salt, or to taste
- ½ tsp black pepper
- 2 cups cooked long-grain brown rice
- ⅓ cup plain yogurt
- chopped fresh cilantro
- coriander to garnish
Procedures
- Heat the ghee in a heavy saucepan and sauté cumin and asafetida for 2 minutes. Add bay leaves and cardamom; stir well.
- Toss in Cauliflower and sauté for 5 minutes over medium heat. Stir in turmeric and seasoning and cook another 10 minutes.
- Add rice and yogurt stir carefully, lower heat, cover pan and cook another 10 to 15 minutes. Sprinkle with coriander and serve hot.
