Cauliflower - 1 medium sized,cut into small florettes
Fresh/frozen greenpeas - 1/2 cup
For the rice
Basmati Rice - 1 cup
Cashewnuts - 7-10,chopped
Ghee - 1 tbsp
Water - 2 cups
Salt to taste
For the masala
Oil/Ghee - 1 tbsp
Jeera - 1 tsp
Onion - 1,sliced
Green chilly - 1
Garlic - 3-4 small cloves
Ginger - 1 small piece
Cardamom,clove,cinnamon - 1 piece each
Tomato - 1
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Haldi - 1/4 tsp
Garam Masala - 1 tsp
Salt to taste
Coriander leaves - a few,chopped
Wash the cauliflower florettes well under running water.
Drain and keep aside.If you are using frozen peas,soak it in enough water till it softens.
Wash and soak the rice in enough water for 10-15 minutes.Drain and keep ready.
In a pressure cooker/pan add ghee and saute cashewnuts till it turns golden brown.Mix in the drained rice and saute for 1-2 minutes.
Add water and salt to taste and let it come to a boil.
Close with the pressure cooker lid and cook for exactly one whistle.Let it come to room temperature.
Open the lid and fluff the rice with a fork.Reserve.
Make a paste of green chilly,garlic,ginger and whole garam masala and keep ready.
Puree the tomato and keep aside.
In a kadai,add oil/ghee and splutter jeera.Add onions and saute till it starts turning golden brown.
Mix in the green chilly paste and cook for 1-2 minutes, Add the tomato puree and stir well.
Now add the powders - red chilly powder,coriander powder,haldi,garam masala and let it come to a boil.
Mix in the cauliflower and green peas.Add salt to taste.
Cover and cook till the masala coats the vegetables and the mix turns dry.
(Cauliflower should be cooked but should retain its shape or else while mixing it might get mushy).
Now add the rice little at a time Mix gently.
Garnish with coriander leaves, now Cauliflower Biryani is ready.