Ingredients for 6 to 8 servings
1 1/2 c. basmati rice 2 medium onions, chopped 1 stick butter 12 cloves garlic chopped 8 oz. frozen cauliflower 2 crushed cardamom 2 tsp. salt 1 stick cinnamon 1/2 tsp. black pepper powder 6 cloves 1/2 tsp. red pepper powder 1/2 inch ginger 1/2 tsp. coriander powder 2 0r 3 green chillies 2 1/3 - 3 c. water 1 tsp. cumin seeds 5 Tbsp. sour cream
Wash rice thoroughly and soak it in water for 1/2 hour. Heat butter. Fry cauliflower with 1 tsp. salt black and red pepper until it is half cooked. Remove cauliflower from the butter and fry onion and garlic in the same butter. Add cardamom, cinnamon, cloves and rice and fry for a few more minutes. Add fried cauliflower sprigs, sliced ginger, green chillies, salt (1 teaspoon), cumin seeds and coriander powder. Continue to fry for 5 minutes. Add 21/2 to 3 cups of water. Then add sour cream. Cover and cook until all water evaporates. Pour the mixture in a greased metallic or Pyrex ware and cook it inside the oven at 300 degrees for 20 to 30 minutes. Garnish pulav with sliced onion, cucumber, tomatoes and toasted almonds.