CAULIFLOWER PULAO AND AN AWARD

Sometime back, my hubby got two big size fresh cauliflowers and when I asked him what can I do with two big size ones for a small size family of us, he replied “prepare pulao.” There my mind got struck because I have used cauliflower in veg pulao but never used cauliflower as the main ingredient. I usually add cauliflower at the last while making veg pulao [before closing the lid of the pressure cooker] as it tends to get overcooked even for 2 whistles. My hubby always insists that cauliflower should be cooked in the right way and should not be overcooked. Then I thought of googling for the recipe but I totally forgot about that in busy work schedule.

When I opened the refrigerator after office hours, I remembered about the recipe after seeing the flowers sitting on the shelf. Thought to browse for the recipe but my kid never left me to sit in the system even for a second. Nowadays, his naughtiness has become intolerable. I have to run behind him and really scared to leave him even for a second….I really wonder how mom tackled two of us (me and my brother) and managed everything pretty nicely…

Coming to the recipe, I thought of going ahead like my normal pulao method. Then had the doubt how masalas will blend to the cauliflower if I add it finally. Then I thought to cook rice separately and make the masala separately and mix it.

While preparing, I just went ahead whatever came to my mind. I cooked the rice along with spices and prepared the masala separately. The final outcome was flawless. There was perfect blending of spices with mild aromatic flavor and cauliflower with almost at roasted edge. Believe me, I can even smell the flavor of cauliflower in rice also. Am sure, definitely you will enjoy this.

Lets go for the recipe..

INGREDIENTS:

Basmati rice – 2 cups

Cinnamom – 1

Clove – 2

Bayleaf – 1

Mint leaves – few

Onion – 1 medium size

Cauliflower – 1 big or medium size (separated into florets and cleaned in warm water)

Potato – 2 medium size (washed, peeled, and cut in cube size)

Peas – 1/2 cup

Green chilies – 2

Yogurt– 1 small cup

Tumeric powder – 1 tsp

MTR pulao masala – 1 tsp

Garam masala – 2 tsp

Chilly powder – 3 tsp

Cumin seeds – 1 tsp

Ginger garlic paste – 1 tsp

Ghee and oil – as required

Salt – to taste

METHOD:

· Wash and drain the basmati rice and keep aside for 10 minutes.

· Heat pan with little ghee/oil, add the spices and bay leaf, then add turmeric powder, green chillies, mint leaves, onion and sauté well until the onion becomes light brown. Then add the rice and salt and double the amount of water to the rice. Add yogurt finally and pressure cook for two whistles.

· Meanwhile, heat kadai with oil, add cumin seeds, then add ginger garlic paste. Fry until the raw smell goes off. Add the cauliflower, potato, and peas one by one, add turmeric powder and little salt. (Be careful here as we have already put salt in the rice also). Let it get cooked on low to medium heat. Otherwise it will be burnt.

· Once the potatoes and florets have cooked and add garam masala, pulao masala, chilly powder, and mix well.

· Now add this to the cooked rice and mix gently.

· Garnish with coriander leaves and serve hot with any raita or chips.

Hema of Adlaks Kitchen and Vidhas of Appetizing recipes have passed me the super duper chef award. Thanks so much buddies for thinking of me. Its nice to fill up the left side bar with awards. So sweet of you dears…

I would like to pass this to all my blogger friends as I really think each and everyone has their own style in making wonderful dishes and really all of them are super duper chefs managing their kitchen in a wonderful and healthy way.

Some of blogger friends comments got erased accidently while doing moderation, I really feel sorry about that and dont mistake me if you could not see your comment here..[ALL THAT LITTLE DEMON'S WORK]..Am really sorry buddies..