Cauliflower Rice

I feel, I myself have visited my blog after ages.  Call it being busy, lazy or just not being able to post for some or the other reason.  Nonetheless, will try and put up as many posts as I can.  So here I am, with a rice recipe which has coconut milk and gives the rice a delicious flavour also one that can be made with ease.  A recipe with just a few ingredients and that can be made in a jiffy.  So without further ado here goes the recipe. 

INGREDIENTS:

Rice	1 cup
Onions (thinly sliced lengthwise)	2 big
Cloves	4 nos
Caraway seeds (shahjeera)	1/2 tsp
Cumin seeds	1/2 tsp
Cinnamon	1 inch
Salt	As per preference
Cauliflower	10-12 florets
Coconut milk	1 cup
Red chillies	3 nos
Oil	1 tbsp
Ghee	11/2 tbsp

To grind:

Cloves	4 nos
Green cardamom	3 nos
Cumin seeds	1/2 tsp
Caraway seeds (shahjeera)	1/2 tsp

METHOD:

1.       Grind the spices, given under table "to grind" into fine powder.  Wash the rice and soak it for half an hour.  Keep aside.
2.       In a cooker add oil and bring it to heat.  Add the cloves, caraway seeds, cumin seeds, cinnamon and red chillies. Sauté for a minute.
3.       Add the thinly sliced onions and sauté till they turn translucent.  Drain the water from the rice and add it to the onion mixture.  Sauté it for 2-3 minutes on medium high flame. 
4.       Add the cauliflower florets and stir well.
5.       Add coconut milk and water as required.  Ratio usually being 2 cups water to 1 cup rice. 
6.       Add salt and the ground spice powder and stir well.  Close the lid of the cooker and let it cook up-to two whistles.
7.       Once cooked lightly fluff up the rice with a fork. Garnish with coriander leaves.
8.       Serve hot with raita or salads of your choice.

NOTES:                                                

1.       You can use ready-made coconut milk or grind coconut and extract the milk.
2.       Cook the rice as you would normally cook with the proportion of water to rice.
3.       Add salt as per your preference.  I had just about a tsp of salt the above measure.
4.       If cooking in a wok or without whistles, please lower the flame once the water comes to a boil.
5.       I have served the rice with cabbage fritters/pakoras and onion salad