13 December 2012,22:02 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Apply the ground paste to the cauliflower florets. Marinate for an hour.
  • Heat 1 tablespoon of ghee. Add the whole spices with the rice. Fry for about 2 minutes and set aside.
  • Heat about 3 tablespoon of oil. Add onion followed by garlic and asafoetida followed by the coconut, turmeric powder, yellow chilli powder and coriander powder.
  • When the onion becomes translucent, remove from flame. Add salt, lime juice, and sugar. Grind to a paste.
  • Heat a heavy bottomed pan with 2 tablespoon of oil and add the ground masala and then the marinated cauliflower. Mix and cook for 2 minutes.
  • Add rice and a little salt. Add water to reach 1 inch above the surface of the rice. Cook on high flame. When the water starts boiling reduce flame to medium- low and after 1-2 minutes to low.
  • Cook, with the pan tightly covered, on low flame for about 10 - 15 minutes.
  • When the rice is almost done, remove the cover, make 5 holes in the dish and pour the saffron water in these holes.
  • Cover and cook on low flame till the rice is done. Allow the rice rest for about 5 minutes. Serve hot garnished with cashew nuts and raisins.


  • 750 grams cauliflowers, cut into large sized florets, washed and drained
  • 350 grams rice, rinsed, soaked and drained
  • 1 onion, roughly chopped
  • A pinch of asafoetida
  • 4 garlic cloves
  • 60 grams grated fresh coconut
  • ½ teaspoon turmeric powder
  • 1 teaspoon yellow chilli powder
  • 1 teaspoon coriander powder
  • 1 tablespoon ghee
  • 1 inch cinnamon stick
  • 6 green cardamoms
  • 2 bay leaves
  • Juice of 1 lime
  • ½ teaspoon sugar
  • 6 cloves
  • ½ teaspoon saffron, crushed and mixed with 2 tablespoon water
  • 50 ml Cooking oil
  • Salt, to taste

Ground To Fine Paste

  • 1 teaspoon cumin seeds,
  • 1 teaspoon peppercorns,
  • 1 teaspoon ginger paste,
  • 2 tablespoon yogurt
  • Fried In Ghee
  • 20 cashew nuts
  • 15 raisins

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