Name: Chaal kophi recipe by Priyanjali Joardar at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: Cauliflower florets 2 cups (large florets); Basmati rice 1/4 cup; Water 1/2 cup; Ginger minced 2 teaspoon; Tomato chopped, 1 large; Green chilies 2-3 slitted; Cashew nuts 2 tablespoon; Raisins 2 tablespoon; Cumin powder 1 teaspoon; Coriander powder 2 teaspoon; sugar 1 teaspoon; Salt as; Mustard oil; Ghee 1 tablespoon; Turmeric powder half teaspoon; Cumin seeds 1/2 teaspoon; Cardamom 3; Clove 5; Cinnamon stick 1 inch; Bay leaf 1; Bengali garam masala 1/2 teaspoon

ABOUT Chaal kophi RECIPE

Chaal kophi is cauliflower florets cooked with a little rice along with garam masalas which makes this dish highly flavorful and absolutely finger licking good. This is Bengali delicacy though not very popular dish but it's common in some household. It's a heirloom recipe that I learnt from my grand mum. This is rich and delicious recipe to be served on special occasions or when you have guests at home.

Ingredients Serving: 3

Cauliflower florets 2 cups (large florets)
Basmati rice 1/4 cup
Water 1/2 cup
Ginger minced 2 teaspoon
Tomato chopped, 1 large
Green chilies 2-3 slitted
Cashew nuts 2 tablespoon
Raisins 2 tablespoon
Cumin powder 1 teaspoon
Coriander powder 2 teaspoon
sugar 1 teaspoon
Salt as
Mustard oil
Ghee 1 tablespoon
Turmeric powder half teaspoon
Cumin seeds 1/2 teaspoon
Cardamom 3
Clove 5
Cinnamon stick 1 inch
Bay leaf 1
Bengali garam masala 1/2 teaspoon

Instructions

Take mustard oil in a Kadai and lightly fry the cashew nuts and raisins. Keep them aside.
To the same pan add cauliflower florets and stir fry them with little salt and turmeric powder. Take them out once they are half cooked and keep aside.
Drain the rice and fry them for a about 2-3 minutes and keep aside.
Add a tablespoon of ghee and a tablespoon of mustard oil.
Once it's heated add cumin seeds，bay leaf, whole cardamom, clove and cinnamon sticks.
Once the whole masalas fragnents add minced ginger and green chilies. Saute them.
After a minute add the tomatoes, cumin powder, coriander powder, turmeric powder, sugar and salt. Saute them for 2-3 minutes.
Add the rice and water. Cover and cook for 5 minutes.
After 5 minutes add the cauliflower. Cover and cook till both are cooked.
Sprinkle Bengali garam masala, cashew nuts and raisins.
Keep it covered 10 minutes before serving with white rice if pulao.

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