4 tablespoons ghee (clarified butter or vegetable oil)
1 1/2 teaspoons white cumin seeds
Pinch of asafoetida powder (Hing powder)
2 bay leaves
4 green cardamom pods
2 1/4 cups cauliflower florets
1/2 teaspoon turmeric
2 teaspoons salt, or to taste
1/2 teaspoon black pepper
2 cups cooked long grain brown rice
1/3 cup plain yogurt
Chopped fresh cilantro
Coriander to garnish

Heat the ghee in a heavy saucepan and saut?cumin and asafoetida for 2 minutes. Add bay leaves and cardamom; stir well. Toss in cauliflower and saut?for 5 minutes over medium heat. Stir in turmeric and seasoning and cook another 10 minutes.

Add rice and yogurt; stir carefully, lower heat, cover pan and cook another 10 to 15 minutes. Sprinkle with coriander and serve hot.