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Cauliflower Pilaf Popular

Category : Biryani Varieties

Author : TajRecipe

Date : 7/24/2007

Rating: Rating 4.2 ( 4.2 ) by 5 users

10 cardamom pods
1 1/2 tbsp butter
1/2 cup raw unsalted cashews
1 medium onion, chopped
1 cup basmati or jasmine rice
1 tbsp peeled and minced fresh ginger
1 tsp whole cumin seeds
3 cups small cauliflower florets
1 tsp kosher salt, plus more to taste
1 cup frozen peas, thawed
Freshly ground black pepper to taste
3 scallions, white and green parts, thinly sliced
1) Place the cardamom pods on a cutting board and whack them with a heavy pan to crush them lightly. Separate the seeds, discarding the pods.

2) In a large skillet, melt the butter over medium heat. Add the cashews and saute until golden but not browned, about 2 minutes. With a slotted spoon, transfer the cashews to aplate and set aside.

3) Add the onion to the skillet and saute for 2 minutes. Add the rice, ginger, cumin, and cardamom seeds and saute, stirring constantly, for 1 minute.

4) Add the cauliflower, salt, and 2 cups water and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes.

5) Remove from the heat and let stand, covered, for 10 minutes. Fold in the peas and cashews and season with salt and pepper.

Transfer to a serving dish, garnish with the scallions, and serve.

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