Cauliflower Biriyani

Ingredients

• • Basmati rice - 1 cup
• • Onions - 2
• • Cauliflower - 1
• • Green chillies - 6
• • Curd (fresh, thick) - ¼ cup
• • Oil - 3 tablespoons
• • Coconut (grated, fresh) - 2 teaspoons
• • Coriander powder - ½ teaspoon
• • Cumin powder - ½ teaspoon
• • Salt - as required
• • Ghee - 2 teaspoons
• • Cashew nuts - 2 teaspoons
• • Curry leaves - few
• • Coriander leaves - 1 bunch
• • Lemon - 1
• • Curry masala powder - 1 teaspoon
• • Mustard seeds - 1 teaspoon
• • Turmeric powder - ¼ teaspoon
• • Asafoetidas - a pinch

Method

• 1. Wash and soak rice for 15 minutes. Cut onions into 1 inch long pieces.
• 2. Wash and cut cauliflower into small Flowerettes.
• 3. Heat oil in a heavy bottomed vessel and add mustard.
• 4. When it crackles, add cut green chillies, asafoetida, curry leaves and cashew nuts.
• 5. Add cut onions and cauliflower.
• 6. Fry till it becomes soft.
• 7. Drain water from rice and fry with the flowerettes for few minutes.
• 8. Add two cups of boiling water with salt and turmeric powder.
• 9. When it starts boiling again add beaten curds, Coriander-cumin powder and masala powder.
• 10. Cover the vessel with a tight lid and reduce flame.
• 11. Cook for 15 to 20 minutes.
• 12. Before removing from fire, add ghee.
• 13. Garnish with fresh grated coconut and cut coriander leaves.
• 14. Serve along with cut lemon pieces.