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
- 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.
- Add the cooked rice, mix well, replace the cover, and continue cooking for an additional 2 minutes or until the rice is heated through.
- 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