Wash and soak the rice for 20 minutes. Finely chop the onions, cabbage and capsicum; separate the florets from the cauliflower and dice the cottage cheese.
In a frying pan, heat Dalda Cooking Oil over medium heat for 2 – 3 minutes and fry the cottage cheese until golden. Remove the cottage cheese from the pan and add the hot spices and onion. Once the onions are fried golden, add garlic and cook for 1 – 2 minutes. Add all the chopped vegetables and fry them.
Boil the rice in salt water and strain.
In a large pan, boil the fried vegetables and stock for 3 – 4 minutes, till tender. Add the boiled rice and black pepper to the pan, cover and cook over low heat for 10 – 12 minutes.