Cauliflower Rice Recipe | Cauliflower Pulao | Gobi Pulao | Lunch Box Recipes | Variety Rice

Sunday, September 17, 2017

Cauliflower Rice Recipe | Cauliflower Pulao | Gobi Pulao | Lunch Box Recipes | Variety Rice

Sipping a cup of coffee and composing a recipe, early in the morning before everyone at home wakes up is a pure bliss. As I type this, I am enjoying my relaxed Sunday morning at home. I wish everyone a great Sunday and let us move on to the today's recipe. Apart from the normal variety rice like Tamarind rice, Lemon Rice, Sesame Rice and Curd Rice, I always include a Vegetable rice/Pulao in my weekly lunch menu. Already I have posted Carrot Rice, Broccoli Rice, Raw Mango Rice etc. To add on this list, I am sharing this easy and nutritious cauliflower rice today. Off to the recipe. Check out my other Cauliflower recipes too:

Ingredients:

Basmathi Rice - 1 Cup

Cauliflower - 1(medium sized)

Onion - 1

Tomato - 1

Green Chilli - 3

Ginger Garlic paste - 1 tsp

Turmeric Powder - 1/2 tsp

Coriander leaves - few

Salt - as required

To Temper:

Oil - 1 tblsp

Cloves - 2

Cinnamon - 1/2 inch piece

Fennel Seeds - 1/2 tsp

Curry leaves - few

Method:

1. Clean and remove the cauliflower florets. Bring enough water to rolling boil and add the cauliflower florets in it. Switch off the flame after 2 mins and keep it covered for another 5 mins.

2. Strain the water completely and pulse it once in the mixie. Make sure not to over grind it.

3. Meanwhile, soak the basmati rice for 20 mins. Pressure cook it with 1.5 cups of water for 2 whistles and spread it in a plate after pressure releases. Chop the onion and tomato. In a pan, add the oil and temper it with the items under 'To temper'.

4. Add the chopped onion and saute it until it turns transparent. Then add the chopped green chilli and ginger garlic paste. After a minute add the chopped tomato. When the tomato mashes well add the turmeric powder.

4. Finally, add the coarse cauliflower and mix it all together. At this stage add the required salt and cook for another 2 minutes. Switch off the flame when the cauliflower masala is ready. Immediately, add the cooled rice and mix it all together without breaking the rice grains. Garnish with chopped coriander leaves.

Serve the yummy and nutritious rice with any poriyal and fryums.

Points to remember:

I made it using basmathi rice, however normal rice can be used for this recipe.
Instead of blanching and pulsing the cauliflower, you can wash the cauliflower head and grate it. After tempering, along with the onion and tomato, cook the cauliflower until it is done.
You can replace the green chilli with red chilli powder. Also, for the better flavour, you can add 1/2 tsp of garam masala powder.