Indian Spiced Rice And Cauliflower Pilaf

• 1 1/2 cups basmati rice
• 2 tbsp vegetable oil
• 1 tsp yellow mustard seeds
• 1 None onion, sliced
• 1 None fresh long green chili, deseeded and finely sliced
• 1 tsp finely grated ginger
• 1/2 tsp ground turmeric
• 1/4 tsp garam masala
• 1/4 None cauliflower, cut into small florets
• 2 1/3 cups vegetable stock

1. Place rice in a mesh strainer and rinse under cold running water until water runs clear. Drain well and set aside.
2. Heat oil in a medium saucepan on high. Add mustard seeds and cook, stirring frequently, for 2 minutes, or until seeds begin to pop. Reduce heat to medium, add onion and cook, stirring occasionally, for 8-10 minutes, until onion is soft and golden. Add chili, ginger, turmeric and garam masala and cook, stirring, for 1-2 minutes, until aromatic.
3. Add cauliflower and cook, stirring frequently, for 1-2 minutes, until coated with spices. Add rice and stir on medium heat for 1-2 minutes, until coated and starting to stick to base of pan. Add stock, increase heat to high and bring to a boil. Stir, reduce heat to lowest possible setting, cover with a tight-fitting lid and simmer gently for 10-12 minutes, or until all stock has been absorbed.
4. Remove from heat and stand (without lifting lid) for 5 minutes. Season to taste and stir gently with a fork to separate grains. Serve immediately.

basmati rice, vegetable oil, onion, green chili, ginger, ground turmeric, garam masala, cauliflower, vegetable stock

Taken from recipes-plus.com/api/v2.0/recipes/24011 (may not work)