Cauliflower Pulao is a healthy rice recipe with lots of Cauliflower and Indian Spices. Cauliflower has very high nutrients. It is a good source of Vitamin C and Manganese. It is an easy recipe to make. You can add Carrot and Peas to make this dish healthier.
Basmati Rice – 1 ½ cups
Oil – 1 tbsp
Ghee – 1 tbsp
Bay Leaf – 1
Cumin Seeds – 1 tsp
Cinnamon Stick – 2 pieces
Cardoman – 4
Whole Pepper Corns – 12 to 15
Onion (Large) – 1 (finely sliced)
Green Chilli – 2 (finely chopped)
Ginger Garlic Paste – 1 tbsp
Cauliflower (small size) – 1
Coriander Leaves – 2 tbsp
Mint Leaves – 1 tbsp
Tomatoes – 2 (finely chopped)
Biriyani Masala – ½ tsp
Black Pepper Powder – ½ tsp
Turmeric Powder – ½ tsp
Fennel Seed Powder ( Saunf Powder) – ½ tsp
Chilli Powder – ¼ tsp
Coriander Seed Powder – 1 tsp
Salt to taste
Coriander Leaves – to garnish
Wash and rinse the Rice. Soak it in water for 15 to 2o minutes. Strain the water and keep aside.
In the meanwhile, cut the Cauliflower into small florets and dip in Salt Water added with Turmeric Powder. Keep aside
Heat the Oil and Ghee in a broad pan. Add Cumin Seed and allow them to crackle. Add Bay Leaf, Cinnamon Stick, Cardoman and the Black Pepper. Add the sliced Onion, little Salt and Green Chilli. Sauté it to translucent in medium flame.
Add Ginger Garlic Paste and stir for a minute.
Wash and rinse the Cauliflower Florets. Add it to the Onion.
Add Turmeric Powder, Fennel Seed Powder and cook for 2 to 3 minutes. Add ¼ cup of water. Mix well. Cover the pan with a lid. Simmer for 6 to 8 minutes till the florets are 75 percent cooked.
Add the Coriander Leaves, Mint Leaves, Tomatoes and the soaked Rice. Stir cook gently for 4 to 5 minutes in medium flame.
Add Biriyani Powder. Mix well. Add 3 cups of boiling water. Adjust Salt if required.
When it comes to a boil, cover the pan with a lid and simmer for 8 to 10 minutes in low flame or till the rice is cooked stiff and fluffy.
(Press one or two rice between the thumb and index finger. It must mash.)
Garnish with chopped Coriander Leaves. You can garnish with fried Cashew Nuts also.
Serve hot with Raita or any gravy. I served it with Onion Raita and Paneer Butter Masala.