Monday, June 23, 2008

Cauliflower Pulao

  • 2 cups of long grain basmati rice
  • 1 medium sized stick of cinnamon
  • 3 cloves, coarsely crushed
  • 3 pods of cardamom, peeled
  • ½ teaspoon of ground turmeric
  • 1 large bay leaf
  • 3 cups of water
  • 1 tablespoon of ginger-garlic paste
  • 1 medium onion, thinly sliced.
  • 1 teaspoon jeera
  • 1.5 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 2 tablespoon whipped yogurt
  • 2 tablespoons oil
  • 3-4 sprigs of mint, finely chopped
  • 2 medium sized potatoes, peeled and cubed
  • 1 medium or large head of cauliflower, separated into florets.
  • Salt to taste


  1. Pressure cook the rice with cinnamon, cloves, cardamom, turmeric, bay leaves and a little salt with 3 cups of water.
  2. Heat the oil in a pot, add jeera. When they turn very slightly brown, add the sliced onion and fry till golden brown.
  3. Add the ginger-garlic paste and sauté for minute.
  4. Add potatoes and cauliflower. Season with salt and let it cook on medium heat without adding any water.
  5. Once the potatoes and florets are cooked through, add chili powder, garam masala and yogurt.
  6. Add the cooked, cooled rice and mix well.
  7. Adjust seasonings to your taste and add the finely chopped mint. Mix gently.
  8. Serve hot with raita or just plain yogurt

Happy cooking!!!


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