Tasty cauliflower rice 🍚🍛 !!!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
INGREDIENTS:
Cauliflower -1 no.
Basmati Rice - 1 cup
Onion- 1/2 cup chopped
Tomato - 1 medium sized
Ginger - 1 inch sized chopped
Garlic -2 to 3 pods chopped
Green chilli - 2 no.s chopped
Sweet corn - 1/4 cup
Salt - As required
Red chilli powder -1/2 teaspoon
Turmeric powder -1/4 teaspoon
Coriander powder -1/2 teaspoon
Biryani masala -1 teaspoon
SEASONING:
Oil - 2 tablespoon
Cinnamon - 1 small sized
Cloves - 2 to 3 no.s
Cardamom - 1 no.
Bay leaf - 1 to 2 no.s
METHOD:
1. Add 2 cups water to 1 cup basmati rice and cook in high for 1 whistle and in medium for 5 whistles and allow it to cool.
2. Chop onions,green chilli,ginger and garlic finely. Blend tomato to puree without adding water.
3. In a vessel, boil sufficient water and add salt and turmeric powder(a pinch). In the boiling water add cauliflower florets and allow it to rest in the boiling water for 5 minutes. This process is called blanching. It helps to remove the germs and also retain the color of cauliflower. Now filter and drain the water from the cauliflower. Do not reuse the water , as it may have impurities. Just throw away the water.
4. In a tawa, add a teaspoon of oil. Add cauliflower florets and about 1/4 teaspoon of red chilli powder and stir fry for 3 to 4 minutes. Do not overcook the cauliflower and it should remain crunchy. Now keep it aside.
5. In the same pan, add 2 tablespoon of oil. Now add items mentioned in the "SEASONING" section.
6. Now add onions and fry till they change colour.
7. Now add the tomato puree and add 1/4 tsp turmeric powder, 1/4 tsp of red chilli powder, 1/2 tsp coriander powder and 1 tsp biryani masala powder. Fry them, till they thicken and leave oil on sides.
8. Now turn the flame to sim and add cooked cauliflower from step 4 , corn and mix well. Next add cooked rice and mix gently and switch off the stove. Garnish with coriander leaves.
9. Serve with dal or raita !
SEE ALSO: Dal Fry(Restaurant Style), Masala Onion Rice, Beetroot Rice
Preparation Time: 10 minutes
Cooking Time: 20 minutes
INGREDIENTS:
Cauliflower -1 no.
Basmati Rice - 1 cup
Onion- 1/2 cup chopped
Tomato - 1 medium sized
Ginger - 1 inch sized chopped
Garlic -2 to 3 pods chopped
Green chilli - 2 no.s chopped
Sweet corn - 1/4 cup
Salt - As required
Red chilli powder -1/2 teaspoon
Turmeric powder -1/4 teaspoon
Coriander powder -1/2 teaspoon
Biryani masala -1 teaspoon
SEASONING:
Oil - 2 tablespoon
Cinnamon - 1 small sized
Cloves - 2 to 3 no.s
Cardamom - 1 no.
Bay leaf - 1 to 2 no.s
METHOD:
1. Add 2 cups water to 1 cup basmati rice and cook in high for 1 whistle and in medium for 5 whistles and allow it to cool.
2. Chop onions,green chilli,ginger and garlic finely. Blend tomato to puree without adding water.
3. In a vessel, boil sufficient water and add salt and turmeric powder(a pinch). In the boiling water add cauliflower florets and allow it to rest in the boiling water for 5 minutes. This process is called blanching. It helps to remove the germs and also retain the color of cauliflower. Now filter and drain the water from the cauliflower. Do not reuse the water , as it may have impurities. Just throw away the water.
4. In a tawa, add a teaspoon of oil. Add cauliflower florets and about 1/4 teaspoon of red chilli powder and stir fry for 3 to 4 minutes. Do not overcook the cauliflower and it should remain crunchy. Now keep it aside.
5. In the same pan, add 2 tablespoon of oil. Now add items mentioned in the "SEASONING" section.
6. Now add onions and fry till they change colour.
7. Now add the tomato puree and add 1/4 tsp turmeric powder, 1/4 tsp of red chilli powder, 1/2 tsp coriander powder and 1 tsp biryani masala powder. Fry them, till they thicken and leave oil on sides.
8. Now turn the flame to sim and add cooked cauliflower from step 4 , corn and mix well. Next add cooked rice and mix gently and switch off the stove. Garnish with coriander leaves.
9. Serve with dal or raita !
SEE ALSO: Dal Fry(Restaurant Style), Masala Onion Rice, Beetroot Rice
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