Rice and Cauliflower Pilaf (Gobi Pulau)

The only drawback to making this dish is the effort it takes to resist eating the curried cauliflower before it mingles with the rice. Honestly, you could stop after the first step, but for a satisfying grain and vegetable component to your meal, keep going and serve with a legume dish, such as tender chickpeas in golden karhi sauce. I have found this is a very good choice to serve to dinner guests.

Rice and Cauliflower Pilaf (Gobi Pulau)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on March 7, 2008 An extraordinarily beautiful, fragrant and delicious dish of tender pieces of cauliflower simmered in a lightly spiced yogurt sauce and cooked with buttery white basmati rice Print this recipe Cauliflower: 1/3 cup fresh or dried grated unsweetened coconut small handful of fresh green chilies, seeded and minced 1-inch piece fresh ginger, grated or minced (1 tablespoon) 3 tablespoons fresh parsley or cilantro, finely chopped 1/2 cup plain yogurt 1 teaspoon turmeric 1 teaspoon sea salt 1/2 teaspoon fresh ground black pepper 3 tablespoons ghee, butter or oil 1 small head of cauliflower, cut into 1 1/2 inch pieces Rice: 1 cup white basmati rice 1 3/4 cups water 3 tablespoons ghee, butter or oil 1 bay leaf 1 1/2 teaspoons cumin seeds 1/2 teaspoon brown mustard seeds 2 black cardamom pods, slightly crushed 1 teaspoon sugar lemon or lime wedges for garnish (optional) Instructions: Rinse the rice thorougly and soak in 1 3/4 cups of water for 20 to 30 minutes. Drain, reserving the water, and let the rice air dry in the strainer for 10 minutes or longer, tossing the grains occasionally. To make the cauliflower, combine the coconut, green chilies, ginger, parsley or cilantro and yogurt in a blender or food processor. Process until smooth. Transfer to a small bowl and stir in the turmeric, salt and pepper. Heat the ghee, butter or oil in a large saucepan over medium-high heat. When hot, add the cauliflower and stir for about 5 minutes or until the cauliflower begins to brown slightly. Pour in the yogurt mixture and stir well. Reduce the heat to medium and continue to cook until the cauliflower is just tender. Transfer to a small bowl. To make the rice, heat 1 1/2 tablespoons of the ghee, butter or oil in a large saucepan over medium heat. When hot, add the bay leaf, cumin seeds, mustard seeds and cardamom pods and stir for 30 to 60 secondsor until the mustard seeds turn gray and begin to splutter and pop. Immediately add the rice and stir for 2 minutes, making sure to coat the grains with the oil. Now pour in the reserved soaking water and sugar, raise the heat, and bring to a full boil. Stir in the cauliflower, reduce the heat to very low, cover, and simmer gently, undisturbed, for 20 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and let the rice stand for 5 minutes. Add the remaining ghee, butter or oil, and fluff with a fork. Serve hot garnished with lemon or lime wedges if desired. Makes 6 to 8 side servings