2 Cups Basmati Rice
4 Cups Water (1:2 ratio water, if cooking in Rice Cooker, 1:1 and 1/2 ratio water, if cooking in Pressure Cooker)
Wash and soak the rice in water for 30 minutes.
Drain the water completely and cook the rice with proper ratio of water in pressure cooker for 3 whistles / in rice cooker and allow it to cool in a plate.
2 Tomatoes
Puree the tomatoes in magic bullet.
1 Cauliflower, Large
Cut the cauliflowers into florets.
Hot Tab Water
1/2 Tsp Salt
1/4 Tsp Turmeric Powder
Add salt and turmeric powder to a pot and fill hot tab water.
Add the cauliflower florets to this water and let it remain in water for 5 minutes.
After 5 minutes, drain the water completely and set aside.
1 Tbsp Oil
1 Tsp Red Chili Powder
1/2 Tsp Salt
Heat oil in a pan, add red chili powder, salt and mix well.
Add the completely drained cauliflower florets and fry for 10 minutes in medium flame. DO NOT overcook, as we want the cauliflower to retrain its crunchiness, keep aside.
1 Tbsp Oil
1" Cinnamon
2 Cloves
1 Cardamom
1 Bay Leaf
Heat oil in a pan, add cinnamon, cloves, cardamom and bay leaf, saute for 30 seconds.
1 Cup Onion, Chopped
Add onion and fry till the color of the onion changes, about 5 minutes in medium flame.
1 Tsp Ginger, Chopped
2 Tsp Garlic, Chopped
4 Green Chilies, Chopped into 2 Lengthwise Pieces
Add ginger, garlic, green chilies for 1 more minute.
1/4 Tsp Turmeric Powder
1 Tsp Red Chili Powder
1 Tbsp Coriander Powder
1/2 Tbsp Biriyani Masala Powder
2 and 1/4 Tsp Salt
Add tomato puree, turmeric powder, red chili powder, coriander powder, biriyani masala powder, salt and cook until the raw smell goes, about 5 minutes in medium flame.
Add cooked cauliflower, cooked rice to the tomato gravy, mix everything well and simmer for few a minute and switch off the stove.
Garnish with cilantro leaves.
Taste Note: Tastes AWESOME. I prepared rice in pressure cooker with 1:2 ratio of water for 4 whistles and it became mushy, probly preparing it in Rice cooker with 1:2 ratio of water would be better or use 1: 1 and 1/2 ratio of water and cook it in pressure cooker. But the taste was awesome.
Yields: 10 Cups (Depends on size of Cauliflower, mine was extra large cauliflower)
Source: padhuskitchen
4 Cups Water (1:2 ratio water, if cooking in Rice Cooker, 1:1 and 1/2 ratio water, if cooking in Pressure Cooker)
Wash and soak the rice in water for 30 minutes.
Drain the water completely and cook the rice with proper ratio of water in pressure cooker for 3 whistles / in rice cooker and allow it to cool in a plate.
2 Tomatoes
Puree the tomatoes in magic bullet.
1 Cauliflower, Large
Cut the cauliflowers into florets.
Hot Tab Water
1/2 Tsp Salt
1/4 Tsp Turmeric Powder
Add salt and turmeric powder to a pot and fill hot tab water.
Add the cauliflower florets to this water and let it remain in water for 5 minutes.
After 5 minutes, drain the water completely and set aside.
1 Tbsp Oil
1 Tsp Red Chili Powder
1/2 Tsp Salt
Heat oil in a pan, add red chili powder, salt and mix well.
Add the completely drained cauliflower florets and fry for 10 minutes in medium flame. DO NOT overcook, as we want the cauliflower to retrain its crunchiness, keep aside.
1 Tbsp Oil
1" Cinnamon
2 Cloves
1 Cardamom
1 Bay Leaf
Heat oil in a pan, add cinnamon, cloves, cardamom and bay leaf, saute for 30 seconds.
1 Cup Onion, Chopped
Add onion and fry till the color of the onion changes, about 5 minutes in medium flame.
1 Tsp Ginger, Chopped
2 Tsp Garlic, Chopped
4 Green Chilies, Chopped into 2 Lengthwise Pieces
Add ginger, garlic, green chilies for 1 more minute.
1/4 Tsp Turmeric Powder
1 Tsp Red Chili Powder
1 Tbsp Coriander Powder
1/2 Tbsp Biriyani Masala Powder
2 and 1/4 Tsp Salt
Add tomato puree, turmeric powder, red chili powder, coriander powder, biriyani masala powder, salt and cook until the raw smell goes, about 5 minutes in medium flame.
Add cooked cauliflower, cooked rice to the tomato gravy, mix everything well and simmer for few a minute and switch off the stove.
Garnish with cilantro leaves.
Taste Note: Tastes AWESOME. I prepared rice in pressure cooker with 1:2 ratio of water for 4 whistles and it became mushy, probly preparing it in Rice cooker with 1:2 ratio of water would be better or use 1: 1 and 1/2 ratio of water and cook it in pressure cooker. But the taste was awesome.
Yields: 10 Cups (Depends on size of Cauliflower, mine was extra large cauliflower)
Source: padhuskitchen
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