Ingredients
1½cupsbasmati rice
2tbspplain yogurt
3tbspcooking oil
2onions
2garlic cloves
1tbspfresh ginger,minced
¾tspdry mustard
¼tspground cumin
¼tspcayenne
¼tspground coriander
tspground cloves
2tspsalt
1cauliflower head,(about 2 lbs)
1lbbaking potatoes,(about 2)
3tbspraisins
4tbspcider vinegar,or wine vinegar
3½cupswater
½cupcilantro,chopped
4scallions,including green tops
Preparation
Bring a medium pot of salted water to a boil. Stir in the rice; boil for 10 to 15 minutes, until just done.
Drain and transfer to a large bowl. Let the rice cool slightly and then stir in the yogurt.
In a large frying pan, heat the oil over moderate heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until translucent.
Add the garlic, ginger, mustard, cumin, cayenne, coriander, cloves, and 13/4 teaspoons of the salt and cook, stirring, for 1 minute. Stir in the cauliflower, potatoes, and raisins and coat with the spices
Add 2 tablespoons of the vinegar and the water and bring to a boil. Reduce the heat and simmer, covered, for about 10 minutes, until the potatoes are almost tender.
Uncover, raise the heat, and simmer for about 10 minutes more, until almost no liquid remains in the pan.
Add the cauliflower mixture to the rice. Stir in the remaining ¼ teaspoon of salt, 1 tablespoon vinegar, the cilantro, and scallions. Taste the salad and, if necessary, add the remaining 1 tablespoon vinegar.
Serve and enjoy!
