I had my friend and neighbor Yogita check out the recipe before I tried it, so we didn't have a repeat of slow cooker Indian chicken stew. Yogi declared the recipe legit, and recommended that I add a pinch of garam masala and two bay leaves. Two weeks later, cauliflower went on sale at Jewel and I had my chance.
I began by browning the cauliflower, just as the recipe said.
I added the garam masala and bay leaves per Yogi's instructions, and instead of cooking it in the oven as the recipe called for, I kept it on the stove.
I didn't even realize there was a problem until the dish was supposed to be done cooking and it was quite apparent that some, not all, of the rice hadn't cooked completely. I dug through the garbage to find the empty white basmati rice bag and compared it with the brown basmati rice bag. White basmati rice = 12 minutes of cooking time. Brown basmati rice = 30 minutes of cooking time. CRAP.
Originally, when I fell into lust with the recipe and decided to share it with you, I had planned on this being a lovely story of me finding a new favorite fall dish that was easy to prepare, flavorful and healthy.
"This is great!" I thought. "It's easy to make, totally legit Indian food and healthy to boot. Everyone is going to love this!"
And then, I totally screwed it up by not paying attention to the major cooking time difference between white and brown basmati rice. Which is really, really sad, because otherwise this recipe would have turned out perfectly.
Yogi even smelled the finished product and declared it a success--it smelled like true Indian cuisine! Then, she took a good look at the rice. "Amanda, what the hell?" she asked.