Follow these steps for perfect results
Cashew nuts
roasted
Raisins
roasted
Cauliflower
cut into florets
Basmati rice
drained
Cumin seeds
Bay leaf
Cardamom Pods
Cloves
Cinnamon Stick
Ginger
finely chopped
Garam masala powder
Turmeric powder
Tomatoes
finely chopped
Green Chillies
slit
Cumin powder
Coriander Powder
Green peas
Sugar
Salt
to taste
Water
for cooking rice
Heat mustard oil in a Kadai and lightly roast cashew nuts and raisins until golden brown and puffed up. Set aside.
In the same pan, add cauliflower florets, salt, and 1/2 teaspoon turmeric powder. Stir-fry, sprinkle with water, cover, and cook for 3-4 minutes until cooked and roasted. Set aside.
In a heated pan, add mustard oil, cumin seeds, bay leaf, cardamom, cloves, and cinnamon sticks. Roast until fragrant.
Add ginger and green chilies. Sauté for a few seconds.
Add drained basmati rice and sauté for 3-4 minutes until crisp.
Add tomatoes, cumin powder, coriander powder, 1/2 teaspoon turmeric powder, sugar, and salt. Sauté for 2-3 minutes.
Add water, cover, and cook until the rice is fluffy and fully cooked.
Add cauliflower, peas, garam masala, and stir. Sauté until well combined.
Check taste and adjust salt.
Add cashew nuts and raisins. Transfer to a serving bowl and serve hot.
Expert advice for the best results
Roast the spices whole before grinding for a more intense flavor.
Adjust the amount of green chilies to your spice preference.
Use fresh, seasonal cauliflower for the best results.
Everything you need to know before you start
15 mins
Can be partially prepared (chopped vegetables) a day in advance.
Garnish with fresh coriander leaves and a drizzle of mustard oil.
Serve hot with Bengali Luchi or Steamed Rice.
Serve as a side dish with Bengali Style Lau Die Tetor Dal.
Serve along with sliced fresh Vegetable Salad.
The acidity of the Riesling complements the spices.
The spices in the chai enhance the dish's flavors.
Discover the story behind this recipe
Commonly made during festivals and celebrations.
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