Ingredients Edit

Directions Edit

  1. Heat the ghee in a heavy saucepan and sauté cumin and asafetida for 2 minutes. Add bay leaves and cardamom; stir well.
  2. Toss in Cauliflower and sauté for 5 minutes over medium heat. Stir in turmeric and seasoning and cook another 10 minutes.
  3. Add rice and yogurt stir carefully, lower heat, cover pan and cook another 10 to 15 minutes. Sprinkle with coriander and serve hot.
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