Recipe

Indian-spiced pilaf with cauliflower

Mar 29, 2014 1:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Indian-spiced pilaf with cauliflower
  • 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

Indian-spiced pilaf with cauliflower
  • 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.

Notes

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.

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