from Asha Kumar - Detroit, Michigan,
This palau consists of cauliflower florets mixed with spices and
cooked with rice to give it a wonderful aroma and flavor.
It can be made as a main dish along with a side dish of green peas
The two dishes complement each other in taste very well.
Wash the rice under flowing water to remove any dust etc.
- 1 cup Basmati rice
- 1 small cauliflower - washed, broken down into florets
- 2 tsp salt
- 2 green chillies - minced
- small piece of ginger - minced
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- 3 tblsp vegetable oil
- 2 bay leaves
- 1/4 tsp cumin seeds
- 1/4 tsp mustard seeds
- 1/4 tsp cardamom powder (available in Indian stores; this gives
a great aroma to the dish)
- 1-1/2 cup water
- 8 - 10 drops of lemon juice
- 10 - 12 cleaned cilantro leaves
Combine chillies, ginger, cilantro leaves, turmeric, salt and
black pepper in a blender and mix well.
Keep a large non-stick skillet on heat, add 2 tblsp vegetable oil.
When the oil becomes hot, add cauliflower florets and fry until
the florets are light-brown.
Pour in the blended mixture and fry until the florets are half-cooked.
Remove pan from heat and transfer the contents to a bowl.
Keep the pan again on heat, add 1 tblsp vegetable oil.
When the oil is hot, add bay leaves, cumin seeds, mustard seeds,
cardamom powder and fry well on low heat.
Keep a lid handy since the mustard seeds will sputter and pop.
Then add the rice and stir-fry for 2 minutes.
Now, add water, raise the heat to high.
Bring the mixture to a full boil, add the spiced florets and mix
Reduce the heat to low, close with a tight-fitting lid and cook
for 20 - 25 minutes, until all the water has been absorbed and the
rice is tender and fluffy.
Add the lemon juice and mix well.
Transfer the rice palau to a serving dish and garnish with cilantro