Heat 2 tbsp Oil in the pot/kadhai. Add the cauliflowewr florets and potatoes and brown them for a few minutes. Take out in a plate and set aside.
Add the remainig oil to the kadai and heat up. Temper the oil with bayleaf, whole nutmeg and dried chillies.
Next, add the sliced onions. Cook the onions till they are nicely brown. About 5 minutes.
Reduce the heat and add the ground spice paste. Cook the onions with masala till you see oil seperating on sides.
At this point, add all the vegetables along with washed rice. Gently combine everything. Remove from heat & pour the water required for cooking the rice into the pot, add the salt and give everything a stir. Let the rice soak for 30 minutes.
Once the rice has soaked, place the kadai on medium stove.Â Cover the pot & bring to a boil, reduce the heat to very low, and let rice cook for 10-12 minutes (or the time required for your rice variety to get 95% cooked). Proceed to dum cooking as mentioned in the next step below.
While the rice is cooking, heat up a cast iron skillet or griddle ( large enough to hold the kadai ).Once the skillet is hot, reduce heat to very low, place the kadai over the skillet & let the rice cook for another 10 minutes onÂ dumÂ (indirect slow cooking technique).We want the bottom layer of rice to crisp up & get browned (almost).Â Dum cook for aboyt 25 minutes or longer depending on how crisp you want the bottom layer.
Once dum cooking is over, switch off the stove leave the kadai on griddle undisturbed for another 15 minutes.
Fluff up the rice, garnish with chopped cilantro & ginger julinnes. Serve with raita, pickle, papad etc.