- 2 cups of long grain basmati rice
- 1 medium sized stick of cinnamon
- 3 cloves, coarsely crushed
- 3 pods of cardamom, peeled
- ½ teaspoon of ground turmeric
- 1 large bay leaf
- 3 cups of water
- 1 tablespoon of ginger-garlic paste
- 1 medium onion, thinly sliced.
- 1 teaspoon jeera
- 1.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoon whipped yogurt
- 2 tablespoons oil
- 3-4 sprigs of mint, finely chopped
- 2 medium sized potatoes, peeled and cubed
- 1 medium or large head of cauliflower, separated into florets.
- Salt to taste
- Pressure cook the rice with cinnamon, cloves, cardamom, turmeric, bay leaves and a little salt with 3 cups of water.
- Heat the oil in a pot, add jeera. When they turn very slightly brown, add the sliced onion and fry till golden brown.
- Add the ginger-garlic paste and sauté for minute.
- Add potatoes and cauliflower. Season with salt and let it cook on medium heat without adding any water.
- Once the potatoes and florets are cooked through, add chili powder, garam masala and yogurt.
- Add the cooked, cooled rice and mix well.
- Adjust seasonings to your taste and add the finely chopped mint. Mix gently.
- Serve hot with raita or just plain yogurt