Basmati-Rice Salad with Cauliflower and Potatoes
© Melanie Acevedo

Basmati-Rice Salad with Cauliflower and Potatoes


Garlic, fresh ginger, mustard, and a medley of spices spark the hallowed Indian combination—cauliflower, potatoes, and rice. Serve it at room temperature, either alone or with a simple side of sliced tomatoes.

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  1. 1 1/2 cups basmati rice, rinsed
  2. 2 tablespoons plain yogurt
  3. 3 tablespoons cooking oil
  4. 2 onions, sliced thin
  5. 2 cloves garlic, minced
  6. 1 tablespoon minced fresh ginger
  7. 3/4 teaspoon dry mustard
  8. 1/4 teaspoon ground cumin
  9. 1/4 teaspoon cayenne
  10. 1/4 teaspoon ground coriander
  11. 1/8 teaspoon ground cloves
  12. 2 teaspoons salt
  13. 1 head cauliflower (about 2 pounds), cut into small florets
  14. 1 pound baking potatoes (about 2), peeled and cut into 1/2-inch dice
  15. 3 tablespoons raisins
  16. 3 to 4 tablespoons cider or wine vinegar
  17. 3 1/2 cups water
  18. 1/2 cup chopped cilantro
  19. 4 scallions including green tops, chopped
  1. Bring a medium pot of salted water to a boil. Stir in the rice; boil until just done, 10 to 15 minutes. Drain and transfer to a large bowl. Let the rice cool slightly and then stir in the yogurt.
  2. Meanwhile, in a large frying pan, heat the oil over moderate heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger, mustard, cumin, cayenne, coriander, cloves, and 13/4 teaspoons of the salt and cook, stirring, for 1 minute. Stir in the cauliflower, potatoes, and raisins and coat with the spices. Add 2 tablespoons of the vinegar and the water and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are almost tender, about 10 minutes. Uncover, raise the heat, and simmer until almost no liquid remains in the pan, about 10 minutes more.
  3. Add the cauliflower mixture to the rice. Stir in the remaining 1/4 teaspoon of salt, 1 tablespoon vinegar, the cilantro, and scallions. Taste the salad and, if necessary, add the remaining 1 tablespoon vinegar.

Suggested Pairing

Basmati's spice and jasmine aromas suggest a floral Vouvray from France's Loire Valley. You'll need a demi-sec to stand up to the spices here.