Cauliflower Pulao

This recipe is adapted from here.

Ingredients:
1 Cup Basmathi rice
2 Cups water
2 Cups of chopped veggies (cauliflower, beans, carrot)
1/2 Cup chopped onion
Salt
1/2 tsp turmeric powder
1/4 tsp chilli powder
1 tsp garam masala powder
1 Slit green chilli
1 tsp grated ginger garlic
1/2 tsp jeera
3 cloves
1 cinnamon stick
1 bay leaf
2 star anise
2 tbsp ghee
2 tbsp oil
Coriander leaves to garnish

Method:
Heat oil in a pan. Add cloves, cinnamon, bay leaf and star anise. Add onions, green chilli and ginger garlic paste. Sprinkle some salt and fry till it turns light golden brown.
Rinse basmathi rice. Add the fried onions and cook in 2 cups of water till done.
Heat oil again. Add jeera. After it crackles, add veggies and sprinkle some salt. Add turmeric powder, chilli powder and garam masala powder. Fry till the veggies are cooked and cauliflower turns brown and crispy.
Now mix this with cooked rice and add ghee and some more salt if required.
Garnish with coriander leaves and serve with raitha/chips.

Almond Kesari

Have you tried my Pineapple Kesari? This is another variation of plain kesari. It tastes really good.

Ingredients:
1/2 cup Sooji/Semolina
1 1/4 cup Water
1/2 cup dry Almond powder
5 tsp mtr badam feast (optional)
1/2 cup Sugar
A pinch of Saffron and Cardamom
Handful of roasted Cashews and Raisins
1/4 cup Ghee

Method:
In little ghee, roast cashews and raisins and set aside.
Fry sooji in the same pan on low flame till it turns light golden brown.
Add almond powder, mtr badam feast and cardamom.
In another vessel, boil water and saffron.
Add it to Sooji/Almond mixture gradually and stir continuously to avoid forming of lumps.
When Sooji is cooked, add sugar and mix well. Add ghee and garnish with nuts and raisins.

If you are not using mtr badam feast, increase the amount of sugar to 3/4 cup.