Prep 20 mins
Cook 35 mins
Vij's note: This cauliflower rice pilaf tastes great with raita or plain yogurt as a light meal on its own. Otherwise, it's a great accompaniment to any meat curry. When cutting the cauliflower, use as much of its stalks as possible.
- 2 cups basmati rice
- 3 1⁄4 cups water
- 1 1⁄2 teaspoons butter
- 3⁄4 teaspoon salt
- 2 teaspoons cumin seeds
- 2 tablespoons canola oil
- 1 large onion, chopped
- 10 whole cloves
- 1 1⁄4 teaspoons ground turmeric
- 1 jalapeno pepper, chopped (optional)
- 1 1⁄2 teaspoons salt
- 1 cauliflower, in 1-inch florets (about 1 pound)
- 1⁄2 cup chopped cilantro, with stems
- To prepare the rice: Wash rice twice in cold water. Soak rice in 3 cups of water for 15 to 20 minutes. Drain rice.
- In a medium pot with a lid, combine rice, 3 ¼ cups of water, butter and salt on high heat. As soon as the rice starts to boil vigorously, reduce the heat to low, cover and simmer for 18 to 20 minutes. Turn off the heat, but do not remove the lid. Allow rice to sit for about 5 minutes, then remove the lid and set aside.
- To prepare the cauliflower: In a separate frying pan or a wok, heat cumin seeds in oil on medium-high heat. Once seeds have sizzled for 30 to 45 seconds, reduce the heat to medium and add onions and cloves. Sauté the onion for 8 to 10 minutes or until brown. Add turmeric, jalapeño and salt, and sauté for another 2 minutes. Add cauliflower, stir well and stir-fry for 5 minutes. Reduce the heat to medium-low, cover and cook for another 5 to 8 minutes, until cauliflower is cooked but still firm and not too soft.
- Add cauliflower to rice and combine well. Add cilantro and stir with a large fork until the rice is completely yellow from the turmeric.