Cauliflower pulav recipe
Phoolgobi pulao recipe
Pulav is vegetarian main course recipe. It is a party recipe. I often make pulao at home with different types of vegetables to give variety. Its an instant recipe.
Pulav are very easy to make.I often make pulao at home on holidays and simply serve it with raita,coriander chutney,or pappad(roasted or deep fried).
On occasions also I make pulao(paneer pulao,caiflower and tomato pulao,mix veg pulao, tahri)and serve it with paneer butter masala,palak paneer,chanadal,dum aloo along with raita,salad,pappad.As for me,being my personal favorite, i can enjoy them without a slightest need of a side dish.
There are more combination of pulao recipe you will further find in my blog.I mostly improvise my pulao recipe with combination of different veggies. These veggies are often under estimated by us as we vegetarians had our full focus on the much loved paneer.when i grew with my cooking i learned that even vegetables can taste delecious if we use them smartly. They can equally enrich pulaos as our all time favorite paneer can do.
I have learnt to make varieties of pulao /biryani from my mother. I could very well remember her cooking for us when we were kids.I still wonder how she cooked these complex recipes with such ease. She was effortless and this quality of hers had inspired not only my cooking but also my nature as a whole.Spices can literally spice up our everyday cooking.I had learned to combine spices from my mother who taught me to come up with exiting and innovative mixes .I keep experimenting with my spices to enhance the flavour of the meals for my loved ones.They too keeps me motivated with their praises and genuine feedbacks.
Prep time:15min
Cook time:15min
Total time:30min
Cusine:Indian
Dish: Main dish
Author:Seema Priyadarshani
Ingredients:
1. 1teaspoon cumin seed(jeera)
2. 1teaspoon black peppercorn
3. 2 black cardmon(badi elaichi) crushed
4. 3 green cardmon(choti elaichi) crushed
5. 1 single strand mace(javitri)
6. 3 to 4 cloves(laung)
7. 1 and 1/2 inch cinnamon stick(dalchini)
8. 2 to 3 bay leaves(tej patta)
9. 3 to 4 redchilli(lalmirch )whole or broken
For pulao:
1. 1and 1/2 cup basmati rice
2. 1cup small florets of cauliflower
3. 2 medium size onion thinely sliced
4. 2tablespoon coriander and mint leaves
5. Salt to taste
6. 2and 1/2 tablespoon oil or ghee(clarified butter)
Method:
1. Rinse ,wash and drain basmati rice(pulav rice).keep aside.
2. Heat oil or ghee in a heavy bottom pan or cooker.Add florets of cauliflower and deep fry.Take it out and place on kitchen paper so excess oil is absorbed.keep aside
3. In the same leftover hot oil add bay leaves and all the above garam masala(spices) ,saute for 1 to 2 seconds and keep the flame low so that spices does not burn.
4. Saute for few seconds (2 or 3 seconds) and add thinly sliced onion.stir to fry
5. When onion turns brown add florets of cauliflower and stir fry for 1 to 3 minutes.
6. Add rice ,stir add salt to taste and stir to fry for 2 to 3 minutes.
7. When rice turns glossy add water (1and 1/2cup rice then take 2cups water).
8. Cover the lid tightly and keep flame at medium and let the rice simmer till its grains are cooked.If needed than add some more water.
9. If pressure cooking give one whistle.Cauliflower pulao is now ready.
10. Garnish pulao with chopped mint leaves and coriamder leaves Serve pulao hot with your favourite curry and dal fry or simply with salad, raita and pappad.Enjoy.
Note:
1. If 1and 1/2 cup rice is used only 2 cups of water is required.
2. Drain rice before cooking otherwise when kept in water for long will make pulao musshy
3. Add 1/2tablespoon lemon juice.(optional).
4. When pulao is cooked let it rest for 2 to 3 minutes before serving.
Phoolgobi pulao recipe
Pulav is vegetarian main course recipe. It is a party recipe. I often make pulao at home with different types of vegetables to give variety. Its an instant recipe.
Pulav are very easy to make.I often make pulao at home on holidays and simply serve it with raita,coriander chutney,or pappad(roasted or deep fried).
On occasions also I make pulao(paneer pulao,caiflower and tomato pulao,mix veg pulao, tahri)and serve it with paneer butter masala,palak paneer,chanadal,dum aloo along with raita,salad,pappad.As for me,being my personal favorite, i can enjoy them without a slightest need of a side dish.
There are more combination of pulao recipe you will further find in my blog.I mostly improvise my pulao recipe with combination of different veggies. These veggies are often under estimated by us as we vegetarians had our full focus on the much loved paneer.when i grew with my cooking i learned that even vegetables can taste delecious if we use them smartly. They can equally enrich pulaos as our all time favorite paneer can do.
I have learnt to make varieties of pulao /biryani from my mother. I could very well remember her cooking for us when we were kids.I still wonder how she cooked these complex recipes with such ease. She was effortless and this quality of hers had inspired not only my cooking but also my nature as a whole.Spices can literally spice up our everyday cooking.I had learned to combine spices from my mother who taught me to come up with exiting and innovative mixes .I keep experimenting with my spices to enhance the flavour of the meals for my loved ones.They too keeps me motivated with their praises and genuine feedbacks.
Prep time:15min
Cook time:15min
Total time:30min
Cusine:Indian
Dish: Main dish
Author:Seema Priyadarshani
Ingredients:
1. 1teaspoon cumin seed(jeera)
2. 1teaspoon black peppercorn
3. 2 black cardmon(badi elaichi) crushed
4. 3 green cardmon(choti elaichi) crushed
5. 1 single strand mace(javitri)
6. 3 to 4 cloves(laung)
7. 1 and 1/2 inch cinnamon stick(dalchini)
8. 2 to 3 bay leaves(tej patta)
9. 3 to 4 redchilli(lalmirch )whole or broken
For pulao:
1. 1and 1/2 cup basmati rice
2. 1cup small florets of cauliflower
3. 2 medium size onion thinely sliced
4. 2tablespoon coriander and mint leaves
5. Salt to taste
6. 2and 1/2 tablespoon oil or ghee(clarified butter)
Method:
1. Rinse ,wash and drain basmati rice(pulav rice).keep aside.
2. Heat oil or ghee in a heavy bottom pan or cooker.Add florets of cauliflower and deep fry.Take it out and place on kitchen paper so excess oil is absorbed.keep aside
3. In the same leftover hot oil add bay leaves and all the above garam masala(spices) ,saute for 1 to 2 seconds and keep the flame low so that spices does not burn.
4. Saute for few seconds (2 or 3 seconds) and add thinly sliced onion.stir to fry
5. When onion turns brown add florets of cauliflower and stir fry for 1 to 3 minutes.
6. Add rice ,stir add salt to taste and stir to fry for 2 to 3 minutes.
7. When rice turns glossy add water (1and 1/2cup rice then take 2cups water).
8. Cover the lid tightly and keep flame at medium and let the rice simmer till its grains are cooked.If needed than add some more water.
9. If pressure cooking give one whistle.Cauliflower pulao is now ready.
10. Garnish pulao with chopped mint leaves and coriamder leaves Serve pulao hot with your favourite curry and dal fry or simply with salad, raita and pappad.Enjoy.
Note:
1. If 1and 1/2 cup rice is used only 2 cups of water is required.
2. Drain rice before cooking otherwise when kept in water for long will make pulao musshy
3. Add 1/2tablespoon lemon juice.(optional).
4. When pulao is cooked let it rest for 2 to 3 minutes before serving.
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