Padhuskitchen


Cauliflower Rice-Cauliflower Pulao Recipe-Gobi rice

by 52 Comments

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-Gobi Rice (pulao)

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


Cauliflower Rice-Gobi Rice-Cauliflower Pulao

 Prep Time : 10 mins

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

   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.

Gobi rice-Cauliflower pulao recipe
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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Comments

  28. Hi Padhu,

    Having just returned from a vacation, we had an rather empty looking fridge except for a lone cauliflower and some tomatoes. So I went looking on the internet for something new that I could make with those basic ingredients. That's when I stumbled across your site, and I followed your recipe to the letter. I must tell you that it came out perfectly delicious! Many thanks for sharing it. My wife and I are going to try some of your other recipes 🙂

    Thanks!!
    Adarsh

    Reply

  33. what is tat pulav masala made of??or wat type of brand yu used for tat pulav masala??is it okay if it is done widout tat masala??any alternative is there for tat as i couldnt get tat masala

    Reply

  34. You can add biryani masala .I use Everest or even local brand like Shakti here. You can do that without that masala also but the taste will differ. I like this pulao with and without biryani masala.

    Reply

  46. Hi Padhu

    Thanks for the recipe…
    I have a question:
    To cook the gobi, should I cover and cook? Kindly explain clearly at what stage should I switch off the flame whether it retain the crunchiness..

    Thanks and regards

    Reply

    • You can cook uncovered or covered.Cook on medium heat. Taste the cauliflower and check it. I have written it clearly as below "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."

      Reply

  48. Brown rice will take a longer time to get cooker. Timings differs according to the quality of rice. You can dry roast slightly, soak it and then cook. It will turn soft.

    Reply

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