Cauliflower and Peas Pulao


Pulao is pilaf in Hindi. My Dad's favorite pulao recipe, this recipe tastes best during the winter season, when cauliflower and peas are sweeter than what they are throughout the year. Cook this rice in winter, and your family and friends will appreciate your effort even more...


2 tablespoons ghee

1 teaspoon cumin seeds
2 dried bay leaves
6-7 black peppercorns
4 green cardamom pods, muddled (use seeds and skin)
1 cinnamon stick, broken into two

1 medium-size red onion, sliced
1 teaspoon of sea salt
2 cups cauliflower florets, broken in 2-inch pieces
1 1/2 cups white basmati rice, rinsed under cold running water, drained and set aside
1 cup frozen green peas, thawed
1 teaspoon of ground garam masala


Heat ghee over medium heat in a 5 qt saucepan, preferably a wide pan with lid.
When ghee is hot, add whole spices and saute for a minute.
Add sliced onions, sea salt, cauliflower florets, and saute for about 10 minutes. Stir once every minute. Make sure that the onions have caramelized, this may take a bit more time, so take your patience pill and keep cooking.
Add rice (every single grain) and stir for a minute. Make sure not to break rice grains while stirring. Meanwhile, bring 3 1/2 cups water to a boil.
Add hot water along with ground garam masala. Mix well and reduce heat to low. Cover and cook for 20 minutes on simmer.
After 20 minutes, check to see if all water has been absorbed by the rice (check the bottom of the saucepan and it should look moist and without any water).
Add green peas and cilantro. Gently toss. Serve.

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