🇮🇳 Indian Vegetarian

Gobi Pulao

Name: Gobi Pulao
Prep time: 24 min
Cook time: 36 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1, thinly sliced Onion; 2, slit Green Chili; 3 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 cups, rinsed and soaked 20 minutes Basmati Rice; 2 tsp Whole Garam Masala Spices; 1 small, in florets Cauliflower; 1 cup Green Peas

🇮🇳 Indian

Cauliflower pulao with whole spices, the quick winter one-pot. Slow steam, long grains and a masala that perfumes every forkful. Serve with raita and papad; lemon wedges on the side.

Prep 24 min Cook 36 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion1, thinly sliced
Green Chili2, slit
Ghee3 tbsp
Turmeric Powder1/2 tsp
Basmati Rice2 cups, rinsed and soaked 20 minutes
Whole Garam Masala Spices2 tsp
Cauliflower1 small, in florets
Green Peas1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Soak the basmati rice for 20 minutes, then drain thoroughly — wet rice turns mushy.
2
Heat ghee in a wide, heavy pot; fry the whole spices — bay, cardamom, cinnamon, cloves — till they swell and smell like a spice box.
3
Fry the onions till deep gold, add ginger garlic paste and green chili, then the ground spices; splash water to keep them from catching.
4
Tumble in the cauliflower, let it soften in the masala, then add the rice and toast it for two minutes, stirring.
5
Add salt and hot water, boil, then cover with a tight lid and a tawa underneath to stop scorching; steam till done and rest before serving.

Chef's tip

Old, aged basmati drinks more water and stays long — new crop turns sticky.

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Video: Easy Lunch Recipe/ Gobi Pulao/ Cauliflower Pulao/ Rice Recipes · on YouTube