Name: Classic Gobi Pulao
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Basmati Rice, washed and soaked; 1½ cup Cauliflower, gobi, cut into medium florets; ¼ cup Green Peas, optional, for color; 1 medium Onion, sliced; 1 small Tomato, chopped; 2 tbsp Ghee; 1 tsp Cumin Seeds; 1 tsp Ginger-Garlic Paste; 2 Green Chili Pepper, slit; ¼ tsp Ground Turmeric; ½ tsp Garam Masala; ½ tsp Red Chilli Powder; 300 ml Water; 1 tsp Salt, to taste

50 mintotal

35 min hands-on15 min hands-off

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Heat ghee in a pressure cooker or deep pan over medium heat.
Add the cumin seeds. Once they splutter, add the sliced onions and fry until they are soft and golden.
Stir in the ginger garlic paste and slit green chillies. Sauté for a minute until the raw smell is gone.
Add the cauliflower florets and green peas. Fry them in the ghee and onion mixture for 3-4 minutes so they develop a slightly roasted exterior.
3–4 min
Mix in the chopped tomato, turmeric powder, red chilli powder, and garam masala. Cook for 2 minutes until the tomatoes soften.
2 min
Drain the water from the soaked basmati rice and add the rice to the pan. Toss gently with the vegetables.
Pour in the measured water, add the salt, and bring to a rapid boil.
Reduce the flame to low, cover with a tight lid, and cook for 12-15 minutes until the water is completely absorbed and the rice is tender.
12–15 min
Let the pulao rest for 5 minutes off the heat, then fluff with a fork before serving.
5 min

How to tell it's done

Beautifully separated, spiced rice grains harboring intact, tender bites of cauliflower that melt in the mouth.

Getting it right

Tip

Do not cut the cauliflower florets too small, or they will completely disintegrate and turn into mush during the cooking process.

What to serve it with

A fantastic, fuss-free meal served best with Boondi Raita and a crunchy cucumber salad.

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