The only drawback to making this dish is the effort it takes to resist eating the curried cauliflower before it mingles with the rice. Honestly, you could stop after the first step, but for a satisfying grain and vegetable component to your meal, keep going and serve with a legume dish, such as tender chickpeas in golden karhi sauce. I have found this is a very good choice to serve to dinner guests.
|Rice and Cauliflower Pilaf (Gobi Pulau)|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on March 7, 2008
An extraordinarily beautiful, fragrant and delicious dish of tender pieces of cauliflower simmered in a lightly spiced yogurt sauce and cooked with buttery white basmati rice