Basmati-Rice Salad with Cauliflower and Potatoes

Name: Basmati-Rice Salad with Cauliflower and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups basmati rice, rinsed; 2 tablespoons plain yogurt; 3 tablespoons cooking oil; 2 onions, sliced thin; 2 cloves garlic, minced; 1 tablespoon minced fresh ginger; 3/4 teaspoon dry mustard; 1/4 teaspoon ground cumin; 1/4 teaspoon cayenne; 1/4 teaspoon ground coriander; 1/8 teaspoon ground cloves; 2 teaspoons salt; 1 head cauliflower (about 2 pounds), cut into small florets; 1 pound baking potatoes (about 2), peeled and cut into 1/2-inch dice; 3 tablespoons raisins; 3 to 4 tablespoons cider or wine vinegar; 3 1/2 cups water; 1/2 cup chopped cilantro; 4 scallions including green tops, chopped

Servings: persons

1 1/2 cups basmati rice, rinsed
2 tablespoons plain yogurt
3 tablespoons cooking oil
2 onions, sliced thin
2 cloves garlic, minced
1 tablespoon minced fresh ginger
3/4 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
2 teaspoons salt
1 head cauliflower (about 2 pounds), cut into small florets
1 pound baking potatoes (about 2), peeled and cut into 1/2-inch dice
3 tablespoons raisins
3 to 4 tablespoons cider or wine vinegar
3 1/2 cups water
1/2 cup chopped cilantro
4 scallions including green tops, chopped

1
Bring a medium pot of salted water to a boil.
2
Stir in the rice; boil until just done, 10 to 15 minutes.
3
Drain and transfer to a large bowl.
4
Let the rice cool slightly and then stir in the yogurt.
5
Meanwhile, in a large frying pan, heat the oil over moderate heat.
6
Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
7
Add the garlic, ginger, mustard, cumin, cayenne, coriander, cloves, and 13/4 teaspoons of the salt and cook, stirring, for 1 minute.
8
Stir in the cauliflower, potatoes, and raisins and coat with the spices.
9
Add 2 tablespoons of the vinegar and the water and bring to a boil.
10
Reduce the heat and simmer, covered, until the potatoes are almost tender, about 10 minutes.
11
Uncover, raise the heat, and simmer until almost no liquid remains in the pan, about 10 minutes more.
12
Add the cauliflower mixture to the rice.
13
Stir in the remaining 1/4 teaspoon of salt, 1 tablespoon vinegar, the cilantro, and scallions.
14
Taste the salad and, if necessary, add the remaining 1 tablespoon vinegar.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 cups basmati rice, rinsed, 2 tablespoons plain yogurt, 3 tablespoons cooking oil, 2 onions, sliced thin, and more.

Yes, Basmati-Rice Salad with Cauliflower and Potatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!