Gobhi Pulao/How To Make Cauliflower Pulao/ गोभी पुलाव

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This is November end and the weather is changing gradually. We can feel the evenings are getting colder. Change in the season brings effects on everything, from the daily routine to the food habits. The winter produce has started to reign over the vegetable market as well as our kitchens.
Cauliflower is one of them. This is the queen of all vegetables if I’m not exaggerating. The best harvest of this versatile veggie is done in winters, though available in summers too but there is a huge difference in taste and texture

WHY SHOULD WE INCLUDE CAULIFLOWER IN OUR DIET

Cauliflower is one of the most nutritious vegetables and considered as superfood nowadays. This is a rich source of vitamins B and C and a few essential minerals
This vegetable boosts up the immunity, reducing the risk of several cancers
Cauliflower is an easily digestible vegetable when cooked and eaten in season. One must include cauliflower in the daily diet menu in one form or the other especially for those who follow the weight watch programme

Prep Time – 30 minutes
Cook Time – 20 minutes
Serves – 4
Cuisine – Indian
Course – Main
Author – Bharti Dhawan

INGREDIENTS REQUIRED

• Long grain Basmati rice – 1 cup
• Cauliflower head – 1 medium-sized
• Water – 2 cups
• Oil – 1 and 1/2 tbsp
• Ghee – 2 tsp
• Salt – To taste
• Red chilly powder – 1 tsp
• Garam masala powder – 1 tsp
• Jeera/Cumin seeds – 2 tsp
• Black pepper powder – 1 tsp
• Green chillies (slitted) – 1-2 nos
• Fresh coriander leaves with the stem (chopped)
• cashews/kaju tukra – 8-10

STEP BY STEP

1- Rinse rice for 3 times in water and soak for at least 30 minutes

2- Whilst rinse cauliflower head under running water and chop into medium-sized florets

3- Heat oil in a frying pan and add gobhi florets.

4- Roast/bhunow until golden brown both sides In the same oil add cumin/jeera and green chillies

5- After a while add soaked rice and stir gently to avoid breaking the grains. Add water, salt, garam masala, red chilly powder and black pepper powder.

6- Bring to one boil at high flame first. After 1 boil cover the pan and bring the flame to the lowest. You can put a weight on the lid

7- After 5 minutes check the rice, if all the water is absorbed, switch off the flame and add ghee and fresh coriander leaves. Let the rice at rest in steam

  • Fresh coriander leaves and ghee add a wonderful flavour to the Gobhi Pulao

8- Gobhi/Cauliflower Pulao is ready, serve with ALOO KA RAITA or MATAR PANEER CURRY

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