Directions

1. 1. Wash and soak rice for 15 minutes.
2. 2. Cut onions into 1 inch long pieces.
3. 3. Wash and cut cauliflower into small flowerettes.
4. 4. Heat oil in a heavy bottomed non-stick vessel and add mustard. (Do not use stainless steel vessel.)
5. 5. When it crackles add green chillies, asafoetida and curry leaves.
6. 6. Add cut onions, cauliflower and fry until it changes in its colour.
7. 7. Drain water from rice and fry it along with the floweret’s for one minute.
8. 8. Add two cups of boiling water, salt, turmeric powder and mix well.
9. 9. When it starts boiling add beaten curd, coriander -cumin powder and masala powder.
10. 10. Cover the vessel with a tight lid and reduce flame.
11. 11. Cook for 20 minutes or until the moisture is absorbed completely. (Stir occasionally)
12. 12. Garnish with cut coriander leaves and then serve.