These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
1 1/2 cups basmati rice (or any long grained rice)
1 large onion and 2 green chiles ground to a paste
1 large tomato, pureed
Handful of green peas (fresh or frozen)
1 medium sized cauliflower, washed and cut into florets (about 4 cups)
1 Tbsp ghee (or oil)
Fresh chopped coriander leaves for garnish (optional)
For the Masala:
1/2 tsp jeera/cumin
1 tsp dhania/coriander powder
Pinch of turmeric
1 tsp ginger garlic paste
1 heaping Tbsp biryani masala
Salt to taste
Cook the basmati rice in 5 cups of boiling, slightly salted water until cooked but still firm. Set aside.
Heat the ghee in a pan and add the onion-green chilly paste. You can also slice the onions and chillies and add it that way but I felt like grinding it so I did. Fry the onion paste for about 2 mins. It will start losing moisture and get thicker.
At this stage, add all the masala ingredients in the order given. Fry well for about a minute till it starts smelling good.
Add the tomato puree, peas and cut cauliflower florets. Give it a good mix and cook closed on low fire until the cauliflower is cooked soft, yet retains its shape (about 5-7 mins). You can sprinkle some water if you feel the mixture is getting too dry.
Once done, check salt and then mix in the cooked rice gently until well combined. Garnish with chopped coriander leaves and serve with any raita and papad.