Gobi Pulao : Cauliflower Pilaf |Cooking|

Who does not like a quick and easy recipe but in the same time very tasty and delicious? I do for sure. When I am in a rush I just rely on some easy and quick recipes that are filling and tasty at the same time. I have some one-pot recipes handy for those time when I do not want to do lots of dishes, am lazy yet crave for a good meal. Today’s recipe is gobi pulao!

This Gobi Pulao is one such dish that gets done in no time yet tastes delicious with a simple side of raita and chutney or pickle. Fulgobi or cauliflower is essentially a winter vegetable back home though nowadays we get whole year round, thanks to the cold storage. I personally feel that gobi tastes great during its season. The cauliflower has a distinct flavor which is my favorite and while in Kolkata I used to look forward to the winter mostly for this vegetable. A simple gobi stir fry tastes great with poori or chapatti.

So when this vegetable is paired with pulao it is a sure hit. Sweet pulao or mishti pulao is itself a great recipe and one of the most popular recipes here in this site. I usually follow the same recipe of the pulao and add fried gobi to it but the technique of the cooking and the spices used is slightly different.

Here I used the ginger paste as the cauliflower and ginger is a great pair. I feel that the ginger compliments the flavor of the gobi. The recipe is a one pot meal with few ingredients. You may add the green peas or just omit. The gobi pulao is a flavorful dish with great taste. It is aromatic from the spices and the vegetables and slightly sweet in taste.

Give this dish a try at least once this winter.

Tips:

Try to cut the cauliflower in large florets so that it does not become mushy when cooked with rice. Soak the rice atleast 30 mins before cooking. If you are using frozen peas, thaw first.

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GOBI PULAO : CAULIFLOWER PILAF

YIELD: 2-4 Servings
PREP: 30 mins
COOK: 20 mins
READY IN: 50 mins

The gobi pulao is a flavorful dish with great taste. It is aromatic form the spices and the vegetables and slightly sweet in taste.

INGREDIENTS

1 medium cauliflower or ful gobi cut into large florets
3/4 cup green peas
1 cup govindobhog rice you may use basmati
1 teaspoon turmeric powder
2 teaspoons salt or to taste
1 teaspoon sugar or to taste
1 tablespoon raisins
8-10 pieces cashew nuts
2 small cinnamon sticks
2 pieces green cardamoms
2 teaspoons ginger paste fresh
1 medium bay leaf
2 tablespoons vegetable oil
1 tablespoon ghee or clarified butter

INSTRUCTIONS

Wash and soak the rice in water for 30 minutes. Wash the raisins and soak them as well. Drain the rice completely in a strainer after 30 minutes of soaking. Smear some turmeric powder and salt to the cauliflower florets and set aside.
Heat a big heavy bottomed pot which has a lid and add 2 tablespoons of oil and add the cashew nuts. Fry them lightly until golden brown, drain and keep aside.
In the same oil add the cinnamon sticks, cardamom and bay leaves. When they start to splutter add the cauliflower florets. Fry the florets until lightly golden brown in color. Now add the washed and drained rice and stir gently. Add the remaining turmeric powder, garam masala powder, ginger paste, green peas and continue to stir until the rice turn opaque.
Meanwhile in another pot, measure 2 cups of water and bring to a boil. Add salt, sugar and ghee and mix in well and add the boiling water to the rice.
Bring the heat to high and let the rice cook uncovered until there is no visible water and big bubbles begin to form about 5-7 minutes. Now bring the heat to medium and cover the pot with a tight fitting lid and let it cook for another 5 minutes. Switch off the flame and let it sit for 10 minutes. Do not open the lid in between.
After 10 minutes, open the lid and fluff the rice with a fork and cover for at least another 5 minutes. Gobi Pulao is ready.
Enjoy with raita and pickle.