Ingredients
1 ½ cups Basmati Rice
2 tablespoons peanut oil
½ small head cauliflower , cut into small florets (about 2 cups)
1 tablespoon curry powder
1 teaspoon table salt
¼ cup currants
½ cup raw cashews , chopped and toasted in small dry skillet over medium heat until golden and fragrant, about 2 minutes
1 medium mango , peeled and diced fine
3 tablespoons minced fresh chives
¼ teaspoon ground black pepper
Preparation
Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.
FOR SALAD: Heat oil in medium skillet over high heat until shimmering but not smoking. Add cauliflower, curry powder, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant and curry powder adheres to cauliflower, about 1 minute. Add currants and 1/4 cup water; reduce heat to medium-high and continue to cook until water evaporates and cauliflower is tender, about 3 minutes. Transfer cauliflower to large bowl; add rice, cashews, mango, chives, pepper, and remaining 1/2 teaspoon salt to bowl and toss thoroughly to combine. Let stand 20 minutes to blend flavors and serve.
