GHEE CHAWAL (Indian fried rice, for eight)


3 tablespoons vegetable oil

1 cup coarsely chopped onions

1 small head cauliflower (about 1 pound), cut into ¾ inch pieces

2 cups left over cooked, plain, white, basmati rice

2 teaspoons ground roasted cumin seeds

1 teaspoon ground roasted coriander seeds (Heat a small cast iron skillet over moderate heat and measure both the cumin and coriander seeds into it.  Cook, stirring constantly, until spices are browned and fragrant.  Transfer to a small bowl, cool completely, then powder in a spice grinder.)

1-1/4 teaspoons kosher salt

2 to 3 tablespoons finely chopped fresh coriander leaves

  1. Heat the oil over medium-low heat in a large frying pan, or any large shallow pan, and add the onions and cauliflower. Fry the vegetables until they are lightly browned, about 5 minutes, stirring constantly to prevent burning.  Add 1/3 cup cold water, cover, and cook for 15 minutes or until the vegetables are cooked but still crisp and there is some water left in the pan.
  2. Add the cooked rice, mix well, replace the cover, and continue cooking for an additional 2 minutes or until the rice is heated through.
  3. Uncover, sprinkle in the cumin, coriander, salt and chopped coriander leaves, and mix thoroughly to distribute the herbs and spice.

from Julie Sahni, Classic Indian Cooking

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