From How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen
(Unfortunately the photo got deleted. Yet another reason to make it again)
Prep time: 20 minutes
Cooking time: 30 minutes
1 cup rice (I used basmati)
3 cups water
2 tbsp ghee or vegetable oil
1 tsp cumin seeds
2 bay leaves
1” piece of a cinnamon stick
1 cardamom pod (book calls for black, but I used the green I had on hand)
4 whole black peppercorns
4-5 whole cloves
1 red onion, thinly sliced
1 medium potato, peeled and cut into small cubes ( ½” pieces)
½ medium cauliflower, separated into small florets
1 tsp salt
1 ½ tsp red chili powder
1 tsp ground turmeric
1 tsp garam masala (I used the awesome Kashmiri Garam Masala from Epices de Cru)
2 cups HOT water
1. Put the rice in a large bowl and rinse with lots of water 2-3 times. Drain and then add 3 cups of water to the rice. Soak for 20 minutes and drain in a colander.
2. In a medium-sized pot, over medium heat, add the ghee or oil. When small bubbles appear at the bottom of the pot, add the cumin seeds, bay leaves, cinnamon, cardamom, peppercorns and cloves. Sauté for 1 minute or until fragrant.
3. Add the potato and cauliflower and sauté 2-3 minutes. Add the drained rice, turmeric, chile powder, garam masala & salt and stir. Add the 2 cups water and bring to a boil. Lower the heat to low, cover and cook for 15-20 minutes or until the rice is tender.