Cauliflower Biryani

This may seem like splitting hairs, but there is a difference between a pilau and a biryani.  When everything is cooked together in one pot - its a pilau.  When things are cooked separately, and then combined at the last minute - its a biryani.  I don't like cooking the vegetables together with the rice and water, because the veggies become a bit bland.  In a biryani, the veggies can be cooked (read caramelized and fully flavored) separately, and then tossed together with the rice.  This is a biryani.

This makes a great vegetarian meal if you serve it with dahl - a spicy Indian lentil dish.  Or if served on its own, you can simply add a can of drained chick peas to the veggies to extend the protein, although honestly, the peas already complement the rice well.  Top with a dollop of yogurt to offset the heat of the chili, and to complement the proteins even better.
1 cup Basmati rice
2 cups water
1/4 tsp salt

1 Tbsp each, butter and canola oil
1/2 head cauliflower
1 red pepper, diced
1 yellow pepper
1 jalapeño or red chili pepper, minced
1 onion, sliced
1 large zucchini, diced
1 cup peas (fresh or frozen)

1/2 tsp cumin seeds
1/2 tsp cardamom seeds
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1/2 tsp turmeric
2 cloves garlic
1/2-inch fresh ginger, minced
handfull of curry leaves

Cook the rice by heating a tablespoon canola oil in a small pot.  Stir in the rice and cook over medium heat for about 5 minutes, stirring almost constantly.  The grains will change from translucent to white.  But be sure they do not brown or they will taste burnt.  If you end up getting browned rice grains, start over - it will be worth the 20 cents lost.  Add the water and salt and bring to a light boil without stirring.  Stir once, reduce heat to a low simmer, cover and cook for 15-20 minutes, until all the water has been absorbed.  Once the rice is cooked, remove the top, fluff gently, and allow the rice to cool and dry a bit. 

Toast the cumin, cardamom, fennel and mustard seeds, dry, in a large skillet over medium heat, just until they become fragrant, about 1-2 minutes.  Add the butter and oil and toss in the cauliflower, peppers and onion.  Stir fry for about 5 minutes.  Add the zucchini and peas and continue cooking until the zucchini just starts to become soft, about another 5 minutes.  Add all the remaining spices and cook another 5 minutes or so, until the dish becomes very fragrant.  Salt and pepper to taste.

Gently fold the rice into the veggies and heat through.  Serves 6 as a side dish or 4 as a main dish.

Cook's note:  You need a dry rice with individual grains to pull off this dish.  A mushy rice won't do.  So be sure to follow the instructions to toast the rice grains in oil before adding the water.  This results in a fluffy rice, excellent for a biryani, pilau or asian fried rice dish.  You can use lots of different kinds of rice, like brown rice, or short grain brown rice, just be sure to toast them.  I would avoid short grain white rice and other sticky rices, which tend to stick even if toasted. You really should cook the rice in advance and allow it to cool after fluffing.  This avoids a mushy dish.