Cauliflower biryani with soy beans

A whole lot of cauliflower has landed here in the market in the strip district. I had bought a huge head of it a week back and forgotten about it until Indira made her delicious aloo gobi. I am just as reluctant as her to buy cauliflower but S is fond of it. I like to literally drown cauliflower in spices to cancel out the off-flavor. This is one of the ways I make gobi, besides my usual cauliflower korma (very similar to Indira's recipe). I added some frozen soy beans instead of peas. I never liked the salted edamame that is sold soaked in brine or something. But I loved this frozen version of the bean. A great way to add some protein (and quite a bit of good fat too) to our not too balanced vegetarian diet.

Cauliflower biryani with soybeans

1 cup Basmati or long-grain rice, washed and soaked for 15 min
2 cups medium size cauliflower florets
1 large onion, sliced thin
1/2 cup - 3/4 cup fresh or frozen soy beans or peas
1/4 cup yogurt
1 tsp coriander-cumin powder
1 tsp red chili powder
1-2tsp garam masala or pulao masala powder
salt, to taste
a few mint leaves, finely chopped
cilantro, chopped
2 tsp oil or ghee

Spice mix:
1 tsp cumin seeds
1 bay leaf
1 inch cinnamon bark
4 green cardamom pods, crushed
2-3 cloves

Drain rice.
Heat oil/ghee. Add spice mix and saute till cumin seeds turn slightly golden. Add the onion and saute until wilted. Add cauliflower and saute until slightly softened. Add rice and saute for a minute. Add soybeans and 2.25 cups water. Once it comes to a boil, add yogurt, salt, chili powder, coriander-cumin powder, garam masala and mint. Cover pan tightly and cook till rice and vegetables are done. Fluff up rice and garnish with cilantro.

It goes well with boondi raita.