Cauliflower Rice

Steps

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1. 1
   Cut the cauliflower into medium-sized florets and cook them in hot water with half teaspoon each of salt and turmeric powder for about 5 minutes, then drain and set aside.
   ▶ ≈0:32
2. 2
   In a mixer jar, combine 2 teaspoons each of cumin seeds and sesame seeds, two small pieces of tamarind, 2 teaspoons each of Kashmiri chilli powder and coriander powder, and 6 large garlic cloves. Blend into a coarse masala powder and set aside.
   ▶ ≈1:18
3. 3
   Heat 2 tablespoons of oil in a wide pan on high flame and lightly roast the cauliflower florets for about 5 minutes until they turn golden brown, then transfer to a bowl.
   ▶ ≈1:53
4. 4
   In the same pan, add 1 tablespoon of oil and toast 1 tablespoon of urad dal, 1 teaspoon each of mustard seeds and cumin seeds until the mustard seeds splutter.
   ▶ ≈2:24
5. 5
   Add two finely chopped medium-sized onions and sauté until they turn golden brown.
   ▶ ≈2:39
6. 6
   Add two slit green chilies along with curry leaves, then add two roughly chopped large tomatoes and cook until they become mushy.
   ▶ ≈2:55
7. 7
   Add 1 teaspoon of salt and the ground masala powder, reduce heat to low, and add 1 cup of water. Cook for about 5 minutes until the raw spice smell is gone.
   ▶ ≈3:16
8. 8
   Add the roasted cauliflower florets and continue cooking on medium heat for about 5 minutes.
   ▶ ≈3:49
9. 9
   Add the pre-cooked basmati rice that was soaked for 30 minutes beforehand, reduce heat, and gently mix the cauliflower and rice together, allowing the rice to absorb all the spices.
   ▶ ≈4:12
10. 10
    Finish by adding freshly chopped coriander leaves as garnish.
    ▶ ≈4:44