Tandoori Cauliflower Pulav

I just wanted to eat something nice with rice, not same old mix vegetables pulao or biryani but something different, saw cauliflower in the fridge, take it out, put it in spices and yogurt to marinade and two hours later, make this pulao and had it with raita and devour it. I love one-pot dishes, its easy to cook and filling too. Leftovers can go into a lunchbox for the next day. I made it very quick but if you have time, make the rice first, cool it down, cook separately cauliflower and then mix it in layers and make it exotic. If not just put everything in one pot and still delicious as ever. For my love of soya, I have added some in this too. but if you want you can completely avoid this, you can add potatoes too or paneer. Possibilities are endless.

Ingredients

1 cup cauliflower florets - keep it big
1/2 cup soaked soya nuggets
1 cup plain yogurt
2 tbsp. tandoori masala
1 tbsp. ginger and garlic paste
1 juicy lemon, first grate the zest and then use the juice
Salt as per taste
1 tbsp. red chili powder
Pinch crushed kasoori methi
2 tbsp. oil
Mix whole spices - cinnamon, green cardamom, black pepper, cloves, bay leaf, dry red chili
Salt for rice
1 chopped onion
Finely chopped coriander leaves
1 cup soaked basmati rice

Method:

Whisk yogurt and all ginger garlic paste, tandoori masala and mix it.
Add cauliflower, nuggets, salt, and lime juice, red chili powder, kasoori methi, mix it and leave it outside for good one hour.

Heat a big pot, add oil, when its hot, add one by one whole spices, add onion, cook till its pink.
Add marinade cauliflower and soya. Mix it so it covers with whole spices.
Add rice and salt for the rice and enough water to cook the rice,

Add enough water in the first time, you don't want to add more water, otherwise rice will be mushy.
Keep the lid on and cook it on medium to slow flame till rice is fluffed up and water is gone.
Do not try  to mix it with spoon while its cooking, you can break the rice.

when its done, leave it for some time cover and sprinkle coriander leaves.

To serve , have it with cucumber and onion raita.

Hearth and Soul Blog Hop: April last week - Zesty South Indian Kitchen