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Friday, December 10, 2010

Cauliflower Rice/ Gobi Biryani.

Cauliflower cut into florets- 1
Mixed vegetables chopped- 1/2cup( optional)
Basmati rice- 2cups
Onion medium sliced- 2
Tomato medium chopped- 2
Thick yogurt/ curd- 2tbsp
Mint leaves chopped- 1cup
Coriander leaves chopped- 1/2cup
Salt to taste

Grind together
Green chili- 6( +/-)
Ginger- 2"
Garlic cloves- 6

For tempering
Cloves- 5
Cardamon- 2
Cinnamon- 2"
Fennel seeds- 1tsp
Bay leaves- 3
Ghee/ Oil- required

Heat oil in a rice cooker, when hot add the whole spices and fry till the aroma rises. Now add the onions, saute for few mins and add the ground paste and fry till the raw smell leaves. Add cauliflower florets to the onions and fry for 2 mins, next add the tomatoes, curd and stir fry till tomatoes are mashed. Season with salt and add the mint and coriander leaves. Cover and cooker for a minute. Check amount of gravy in the rice cooker and depending on that measure water for the rice. Add the measured water to the mixture and bring to boil. When the gravy boils check the seasoning again and add the soaked and drained rice. Cover the cooker with lid and cook the rice until soft and tender. Serve hot with gravy or raita of your choice.

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