Fragrant Rice with Cauliflower and Onions
1 cup Basmati rice
2 cups water
2 tablespoon oil
1 cup cauliflower, finely chopped
1 onion, sliced
1 teaspoon cinnamon
½ teaspoon ground coriander
¼ teaspoon cardamom
¼ teaspoon cumin
1/3 teaspoon MSG
salt to taste
Bring 2 cups of water to boil. Add spices (cinnamon, coriander, cumin and cardamom) and rice. Simmer covered for 20 minutes.
After rice is cooked, allow to cool uncovered for about 30 minutes.
Heat 2 tablespoon oil in a large frying pan and fry onions and cauliflower at high heat. The vegetables should have irregular, deep brown patches from the frying, but take care not to burn. When vegetables are cooked, add rice to the frying pan and salt to taste, and MSG.
For a variation, add ½ cup drained brown lentils from a can with the onions and cauliflower.