1 cup Basmati rice
1 small cauliflower washed, broken down into
florets
2 tsp salt
2 green chillies - minced
small piece of ginger - minced
1/4 tsp turmeric
1/4 tsp black pepper
3 tblsp vegetable oil
2 bay leaves
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/4 tsp cardamom powder (available in Indian stores;
this gives a great aroma to the dish)
1-1/2 cup water
8 - 10 drops of lemon juice
10 - 12 cleaned cilantro leaves
Method :
1-Wash the rice under flowing water to remove any
dust etc.
Combine chillies, ginger, cilantro leaves, turmeric,
salt and black pepper in a blender and mix well.
Keep a large non-stick skillet on heat, add 2 tblsp
vegetable oil.
When the oil becomes hot, add cauliflower florets
and fry until the florets are light-brown.
Pour in the blended mixture and fry until the
florets are half-cooked.
Remove pan from heat and transfer the contents to a
bowl.
2-Keep the pan again on heat, add 1 tblsp vegetable
oil.
When the oil is hot, add bay leaves, cumin seeds,
mustard seeds, cardamom powder and fry well on low
heat.
3-Keep a lid handy since the mustard seeds will
sputter and pop.
Then add the rice and stir-fry for 2 minutes.
Now, add water, raise the heat to high.
Bring the mixture to a full boil, add the spiced
florets and mix well.
4Reduce the heat to low, close with a tight-fitting
lid and cook for 20 - 25 minutes, until all the
water has been absorbed and the rice is tender and
fluffy.
Add the lemon juice and mix well.
Transfer the rice palau to a serving dish and
garnish with cilantro leaves.