Rice and Cauliflower Pilaff.
Pilaff is typically a seasoned rice (or other grain) dish in which the rice is sautéed before the liquid and other ingredients are added.
Ingredients:
1 c Basmati rice
4 1⁄2 t Vegetable oil
1 Cassia or bay leaf
1 1⁄2 t cumin seeds
1⁄2 t Black mustard seeds
4 Cardomon pods crushed
2 c water
1 t Sugar or sweetener
6 wedges lemon or lime
10 oz Cauliflower flowerettes
1⁄4 c Grated coconut
1 T Fresh seeded green chillies
1 T Fresh grated ginger
2 T Fresh minced parsley or coriander leaf
1 1⁄5 c Plain yoghurt, or soy yoghurt
1 1⁄5 t Tumeric
1 t salt
1 pn Ground black pepper
Preparation:
Heat 1 tablespoon ghee or vegetable oil in a heavy 2-quart saucepan over medium heat.
Fry the cassia or bay leaves, cumin seeds, black mustard seeds, and crushed cardamom pods until the mustard seeds sputter and pop.
Pour in the rice and stir-fry for 2 to 3 minutes. Add the water and sugar, raise the heat to high, and bring the liquid to a full boil. Add the seasoned cauliflower, reduce the heat to low, cover with a tight-fitting lid, and simmer, without stirring, for 15 to 25 minutes (depending on the type of rice) or until the liquid is absorbed and the rice is tender and flaky. Turn the heat off and let the rice sit, still covered, for 5 minutes to allow the fragile grains of rice to firm up. Just before offering the dish to Krsna, remove the cover and fluff the piping hot rice with a fork. Garnish with a lemon or lime wedge or twist.
