Name: Indian-spiced pilaf with cauliflower
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 300 gram (1 1/2 cups) basmati rice; 2 tablespoon vegetable oil; 1 teaspoon yellow mustard seeds; 1 brown onion, sliced; 1 fresh long green chilli, deseeded and finely sliced; 1 teaspoon finely grated ginger; 1/2 teaspoon ground turmeric; 1/4 teaspoon garam masala; 1/4 cauliflower, cut into small florets; 625 millilitre (2 1/2 cups) vegetable stock

Ingredients

300 gram (1 1/2 cups) basmati rice

2 tablespoon vegetable oil

1 teaspoon yellow mustard seeds

1 brown onion, sliced

1 fresh long green chilli, deseeded and finely sliced

1 teaspoon finely grated ginger

1/2 teaspoon ground turmeric

1/4 teaspoon garam masala

1/4 cauliflower, cut into small florets

625 millilitre (2 1/2 cups) vegetable stock

Method

1.Place rice in a sieve and rinse under cold running water until water runs clear. Drain well and set aside.

2.Heat oil in a medium saucepan on high. Add mustard seeds and cook, stirring frequently, for 2 minutes, or until seeds begin to pop. Reduce heat to medium, add onion and cook, stirring occasionally, for 8-10 minutes, until onion is soft and golden. Add chilli, ginger, turmeric and garam masala and cook, stirring, for 1-2 minutes, until aromatic.

3.Add cauliflower and cook, stirring frequently, for 1-2 minutes, until coated with spices. Add rice and stir on medium heat for 1-2 minutes, until coated and starting to stick to base of pan. Add stock, increase heat to high and bring to the boil. Stir, reduce heat to lowest possible setting, cover with a tight-fitting lid and simmer gently for 10-12 minutes, until all stock has been absorbed.

4.Remove from heat and stand (without lifting lid) for 5 minutes. Season to taste and stir gently with a fork to separate grains. Serve immediately.

Serving suggestion: Serve with Indian-style curries and barbecued lamb or chicken. Try adding 4-5 fresh curry leaves (found in herb section of selected supermarkets and fruit and vegetable shops) with chilli, or use them as a garnish.
Note

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Ingredients

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