Gobi Pulao Recipe with step by step pictures. This recipe is prepared using cauliflower as its main ingredient and with Indian spices. It goes well with some raita or any curries.
Gobi Pulao
I love making pulao. This is a really easy pulao to prepare and it makes a great lunch box for your kids.. This taste so yummy with some raita or any curries..
Similar Recipes,
Jeera Pulao
Soya Pulao
Shahi Pulao
Jeera Veg Pulao
Beetroot Pulao
Ingredients for Gobi Pulao
- 1 cup Basmati Rice
- 2 cups Cauliflower
- 1 tbsp Ghee
- 1 tbsp Oil
- 1 tsp Fennel Seeds / Sombu / Saunf
- 1 tsp Cumin Seeds / Jeerakam
- 3cm piece Cinnamon / Pattai
- 1 Bay Leaf
- 1 sliced thinly Onion
- 3 to 4 slit Green Chilli
- 1 tbsp Ginger Garlic Paste
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- Cumin Powder - 1 tsp
- 1 tsp Garam Masala Powder
- Salt to taste
- Coriander leaves a handful
- 1 cup Milk
- 1 cup Water
Hope you will give this a try and let me know how it turns out for you.
How to Make Gobi Pulao
- Wash and soak rice for 30 mins. Drain it and set aside.
- Heat ghee and oil in a pot, add in whole garam masala and let them sizzle.
- Add in onion, chillies and saute till golden brown.
- Add in ginger garlic paste and saute for a min.
- Add in cauliflower and saute for 5 mins or so.
- Add in all spice powder and salt and mix well.
- Now add in water, milk, coriander leaves and rice and mix well.
- Bring it to a boil and lower the heat to the simmer, cover with a lid and cook for 15 to 20 mins.
- Now open the lid and fluff the rice with fork.
- Cover again and set aside for 10 mins.
- Now serve.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Gobi Pulao Recipe | Cauliflower Pulav Recipe
Gobi Pulao Recipe with step by step pictures. This recipe is prepared using cauliflower as its main ingredient and with Indian spices. It goes well with some raita or any curries.
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Servings: 4 servings
Calories: 289kcal
Ingredients
- 1 cup Basmati Rice
- 2 cups Cauliflower
- 1 tbsp Ghee
- 1 tbsp Oil
- 1 tsp Fennel Seeds / Sombu / Saunf
- 1 tsp Cumin Seeds / Jeerakam
- 3 cm piece Cinnamon / Pattai
- 1 Bay Leaf
- 1 sliced thinly Onion
- 3 to 4 slit Green Chilli
- 1 tbsp Ginger Garlic Paste
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala Powder
- to taste Salt
- a handful Coriander leaves
- 1 cup Milk
- 1 cup Water
Instructions
- Wash and soak rice for 30 mins. Drain it and set aside.
- Heat ghee and oil in a pot, add in whole garam masala and let them sizzle.
- Add in onion, chillies and saute till golden brown.
- Add in ginger garlic paste and saute for a min.
- Add in cauliflower and saute for 5 mins or so.
- Add in all spice powder and salt and mix well.
- Now add in water, milk, coriander leaves and rice and mix well.
- Bring it to a boil and lower the heat to the simmer, cover with a lid and cook for 15 to 20 mins.
- Now open the lid and fluff the rice with fork.
- Cover again and set aside for 10 mins.
- Now serve.
Nutrition
Serving: 1g | Calories: 289kcal | Carbohydrates: 43g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 54mg | Potassium: 326mg | Fiber: 2g | Sugar: 4g | Vitamin A: 255IU | Vitamin C: 24mg | Calcium: 108mg | Iron: 1mg
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Gobi Pulao Step by Step
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| Take all your ingredients |
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| Heat oil in a pan, add all whole spices |
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| add in onions and chillies |
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| saute till golden |
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| add in ginger garlic paste |
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| mix well |
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| add in cauliflower |
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| saute them for 5 mins |
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| now the raw smell is gone |
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| add in chilli, turmeric and cumin powder |
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| add in garam masala powder |
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| mix well |
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| add in milk |
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| add in water |
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| coriander leaves |
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| add salt |
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| add drained rice |
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| mix well |
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| bring it to a boil |
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| cover with a lid and let it cook for 15 to 20 mins on a low heat |
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| now it is done |
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| fluff the rice |
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| Serve |
Anonymous
Superb recipes....helpful for Working moms
Anonymous
Great Recipe, Tasty and Easy ... for my picky eaters it was a hit.
Annie
This looks great.One question before I make it, which you may be able to answer: how do I stop the cinnamon shattering into a hundred pieces when I cut it. I want to make this for a friend, but I know he doesn't like picking out the bits of cinnamon. My sticks are about 7 cm long, so far too big for this recipe. Thank you in advance.
Aarthi
We usually break the cinnamon with our hands. You can also use a sprinkling of ground cinnamon if you don't like to pick cinnamon in pulao.