- Heat the ghee in a heavy saucepan and sauté cumin and asafetida for 2 minutes. Add bay leaves and cardamom; stir well.
- Toss in Cauliflower and sauté 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.
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