Ingredients

• 600 ml / 2.5 cups water
• 225g / 1 cup basmati rice, soaked
• 100g cauliflower florets, par-boiled
• 50g ghee
• 1/2 tsp black pepper
• 1 onion, chopped
• pinch of asafoetida
• 1/2 tsp cumin seeds
• 4 bay leaves
• 1in cinnamon stick
• 8 cloves
• 4 cardamom pods
• salt
• 1 tsp ground turmeric
• 1 tomato, sliced

How to Make Cauliflower Pulao

• Heat the ghee and fry the onion and asafoetida tilll golden.
• Stir in the cumin seeds, bay leaves, cinnamon, cloves and cardamom.
• Add the rice and cauliflower and stir well.
• Pour in the water with the remaining ingredients except the tomato.
• Bring to boil, simmer gently for about 10 minutes until the rice is soft and water has evaporated.
• Serve garnished with the tomato.