Cauliflower and Rice Pilaf(Chaal Phoolkopi)

When cauliflower in its peak in winter months in India, so many wide variety of culinary delights with cauliflower are prepared and enjoyed. Traditionally most vegetables are grown in winter and they are generally affordable. Cauliflower and Rice Pilaf/Chaal Phoolkopi is an age old vegetarian Bengali dish with aromatic gobindobhog rice makes a delectable dish enjoyed by both vegetarian and non vegetarian eaters. This used to be a must while growing up in India.

Chaal Phoolkopi is basically a vegetarian version of another Bengali delicacy of Murighonto(Fish head curry with rice) Pointed gourd is replaced for cauliflower in summer. Buttery aroma of  gobindobhog rice and Bengali garom moshla which consist only cardamom,cinnamon, clove along with other basic spices bring out the signature flavor to the dish. I cook cauliflower and rice separately till ninety percent done, then gently mix together and let it simmer to cook to perfection resulting in a fluffy rice and fork tender cauliflower. This is very important for both rice and cauliflower, or else cauliflower florets will be bit too soft if cooked together. This simple trick I learned by trial and error. This dish served as side. However it can be enjoyed as main dish with pan fried eggplant for vegetarian and pan fried fish or just eggs for non vegetarian. This recipe serves four.

Ingredients~

1 medium cauliflower, cut into small florets

2 medium potatoes, cut into medium cubes

1/2 cup green peas

1 medium chopped tomato

3/4 cup gobindobhog rice

1/2 tsp whole cumin seeds

2 tsp ginger paste 

1 tsp. Salt or to taste

1/4 tsp sugar or to taste  

1 bay leaf

1 small cinnamon stick 

1/3 tsp turmeric powder

1/4 tsp paprika(optional)

1/4 tsp each cumin and coriander powder

4-5 Thai green chillies, slightly slit

4 cardamom, a small cinnamon stick( about 1 1/2 inch) and 4 cloves grind to a coarse powder(Bengali garom mashla)

1/3 cup raw cashew

1/3 cup raisins

1/3 cup oil

1 tsp ghee(optional)

1 1/3 cup water for rice

3/4 cup hot water for cauliflower

Method~

Wash rice a few times until water runs clear.  Add water, rice, a small pinch of  turmeric and little salt in a medium saucepan and bring it to a rolling boil. Reduce the heat and simmer until water is fully absorbed for about 15 minutes. Add in cashew and raisins just before 5 minutes. Turn off the heat and fluff off with fork and set aside. Rice will be a bit firm(ninety percent done) at this point. 

Heat oil in a wide pan and temper with a bay leaf, dry red chili and cumin seeds. Saute potatoes with little salt and turmeric for 4-5 minutes, then add in cauliflower florets. Saute for 3-4 minutes on low heat. Add ginger paste, chopped tomatoes, cumin , coriander powder, turmeric and paprika. Add 1/4 cup water to avoid sticking to the bottom. Keep sauteing until raw smell of spices go away. Pour remaining hot water and give it good stir. Cover and cook for five more minutes on low heat. Cauliflower and potatoes should be just fork tender. Add rice and peas, slit chilies and sprinkle garom moshla, ghee(if using) and mix well. Cover and cook for a few more minutes to absorb remaining liquid. Turn off the heat and let it sit for five minutes before serving. Gently fluff off and serve!

Happy Cooking!