Cauliflower Rice-Cauliflower Pulao Recipe-Gobi rice

Cauliflower is loaded with nutrients. It is a very good source of vitamin C and manganese. It has cancer fighting properties. It is low in fat, high in fiber and has antioxidant and anti-inflammatory properties. It strengthens the immune system and protects against cardiovascular diseases.So let us try to include this vegetable in our diet. Here is a simple Cauliflower rice recipe/Gobi rice. This is also ideal for lunch box, both kids and elders will love this rice. This is one of our family's favourite rice.

Cauliflower Rice Recipe-Gobi Rice-Cauliflower Pulao (Indian style)

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves:1
 Recipe Category: 
 Recipe Cuisine: Indian
 Author:Padhu Sankar

   Ingredients needed

   Basmati rice - 1 cup
   Cauliflower - 1 medium sized
   Onion - 1 big
   Tomato - 3 big and juicy ones
   Peas (fresh /frozen) - handful (optional)
   Ginger - 1 inch piece finely chopped/minced
   Garlic - 3 cloves minced or finely chopped
   Green chilli - 1 finely chopped
   Salt as required

  Spice Powder

   Turmeric powder - 1/4 tsp
   Chilli powder - 1 tsp
   Coriander powder - 2 tsp
   Biryani masala powder- 3/4 tsp (available ready made)

   For the seasoning

   Oil - 2 tbsp
   Cinnamon - 1 inch piece
   Cloves - 2
   Cardamom - 1
   Bay leaf - 1

Preparation

Wash and soak basmati rice in water for 20 minutes. Drain the water completely, add 2 cups of hot water and pressure cook for 3 whistles or use the rice cooker for cooking rice.

Finely chop onions, green chilli, ginger and garlic.

Puree the tomatoes in a blender.

Blanch the cauliflower florets. i.e.- Cut the cauliflower into florets and put them in boiling water to which a little salt and a pinch of turmeric powder is added. Let it remain in the water for 5 minutes. Then drain the water completely.

If using fresh peas, par boil it with a little salt and keep it ready. If using frozen peas, just rinse it and use it.

Heat 1 tbsp of oil in a pan and cook the cauliflowers adding half of the chilli powder. Do not overcook, as we want the cauliflower to retain its crunchiness. Keep it aside.

Method

Heat oil in a pan and add the ingredients mentioned under seasoning.

Then add finely chopped onions and saute until it turns golden brown.

Then add ginger, garlic, green chilli and saute for a few more minutes.

Then add tomato puree, peas, turmeric powder, salt needed, remaining chilli powder, coriander powder, biryani masala powder and cook until the raw flavor goes and oil separates.

Now add the cooked cauliflowers, cooked rice to the tomato gravy. Mix everything well and simmer for a few more seconds until everything gets blended well.

Garnish with finely chopped coriander leaves and serve with chips or mixed vegetable raita or papads.

Delicious and simple Cauliflower Pulao is ready.

Tips

While buying cauliflowers, see to it that the florets are clean and white with bright green leaves. Looks for heavy and solid ones.

Add a little lemon juice while blanching cauliflower to retain the white color.

More Gobi /Cauliflower recipes from Padhuskitchen

Cauliflower curry

Gobi paratha-Cauliflower paratha

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