Indian Spiced Rice And Cauliflower Pilaf - cooking recipe

Ingredients

1 1/2 cups basmati rice
2 tbsp vegetable oil
1 tsp yellow mustard seeds
1 None onion, sliced
1 None fresh long green chili, deseeded and finely sliced
1 tsp finely grated ginger
1/2 tsp ground turmeric
1/4 tsp garam masala
1/4 None cauliflower, cut into small florets
2 1/3 cups vegetable stock

Preparation

Place rice in a mesh strainer and rinse under cold running water until water runs clear. Drain well and set aside.
Heat oil in a medium saucepan on high. Add mustard seeds and cook, stirring frequently, for 2 minutes, or until seeds begin to pop. Reduce heat to medium, add onion and cook, stirring occasionally, for 8-10 minutes, until onion is soft and golden. Add chili, ginger, turmeric and garam masala and cook, stirring, for 1-2 minutes, until aromatic.
Add cauliflower and cook, stirring frequently, for 1-2 minutes, until coated with spices. Add rice and stir on medium heat for 1-2 minutes, until coated and starting to stick to base of pan. Add stock, increase heat to high and bring to a boil. Stir, reduce heat to lowest possible setting, cover with a tight-fitting lid and simmer gently for 10-12 minutes, or until all stock has been absorbed.
Remove from heat and stand (without lifting lid) for 5 minutes. Season to taste and stir gently with a fork to separate grains. Serve immediately.