Vij'S Cauliflower Rice Pilaf - cooking recipe

Ingredients

2 cups basmati rice
3 1/4 cups water
1 1/2 teaspoons butter
3/4 teaspoon salt
2 teaspoons cumin seeds
2 tablespoons canola oil
1 large onion, chopped
10 whole cloves
1 1/4 teaspoons ground turmeric
1 jalapeno pepper, chopped (optional)
1 1/2 teaspoons salt
1 cauliflower, in 1-inch florets (about 1 pound)
1/2 cup chopped cilantro, with stems

Preparation

To prepare the rice: Wash rice twice in cold water. Soak rice in 3 cups of water for 15 to 20 minutes. Drain rice.
In a medium pot with a lid, combine rice, 3 1/4 cups of water, butter and salt on high heat. As soon as the rice starts to boil vigorously, reduce the heat to low, cover and simmer for 18 to 20 minutes. Turn off the heat, but do not remove the lid. Allow rice to sit for about 5 minutes, then remove the lid and set aside.
To prepare the cauliflower: In a separate frying pan or a wok, heat cumin seeds in oil on medium-high heat. Once seeds have sizzled for 30 to 45 seconds, reduce the heat to medium and add onions and cloves. Saute the onion for 8 to 10 minutes or until brown. Add turmeric, jalapeno and salt, and saute for another 2 minutes. Add cauliflower, stir well and stir-fry for 5 minutes. Reduce the heat to medium-low, cover and cook for another 5 to 8 minutes, until cauliflower is cooked but still firm and not too soft.
Add cauliflower to rice and combine well. Add cilantro and stir with a large fork until the rice is completely yellow from the turmeric.