POTAO AND CAULIFLOWER PULAO

5TBSP OIL
1/4 TSP MUSTARD SEEDS
2 GREEN CHILLIES, SLIT LENGTHWISE
8-10 CURRY LEAVES
1 TSP CUMMIN SEEDS
1/4 TSP ASAFOETIDA
6 GARLIC CLOVES, CHOPPED
2 ONIONS FINELY SLICED
1/4 TSP GROUND TURMERIC
1 LARGE POTATO, CUT INTO 2 CM CUBES
1 SMALL CAULIFLOWER, DIVIDED INTO SMALL FLORETS
100 ML WATER
400G BASMATI RICE
1 TBSP LEMON JUICE
1 TBSP CHOPPED FRESH CORIANDER
SALT TO TASTE

Heat the oil in a large saucepan until it forms a haze, then add the mustard seeds. When the stop popping, reduce the heat slightly and add the green chillies, curry leaves, cumin and lastly the asafoetida. As soon as the cumin changes colour, stir in the garlic and cook until it begins to turn golden. Add the sliced onions and cook until translucent. Add the turmeric, followed by the potato and cauliflower. Saute for a minute or two then pour in the water. Cover and simmer ubtil the potato is half cooked.
Add the rice, saute for a minute or two, then stir in the lemon juice and enough boiling water to cover the rice by about 2cm. cover the pan tightly and simmer very gently, stirring every 2 minutes or so from the bottom up. The rice will fluff up nicely and should be cooked in about 15-20 minutes but if you find that all the water has been absorbed and the rice is still not done, splash a little more water around the edge and in the centre, the cover and cook for a few minutes longer.
You can also cook the pulao in an oven preheated to 200C once you have added the boiling water. After 20 minutes, remove from the oven, stir with a two pronged fork and, if need be, put it back in the oven for a few minutes until the rice is tender.
When cooked stir in coriander and serve with yoghurt and vegetable curry.
Enjoy