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Gobi pulav
By : Jayanthy Kumaran
Category : North Indian lunches
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Wash and soak rice in water for 10 mins.
  2. Drain the water and add 3 cups of water & pressure cook the rice.
  3. Spread and allow to cool. Take care the rice grains should be separate.
  4. Blanch the cauliflower to small sized florets.
  5. Boil 2 cups of water with a pinch of turmeric pwd and salt.
  6. Add the florets to the hot water and allow to remain for 5 mins.
  7. Drain the water completely.
  8. Heat 1 tbsp of oil in a pan.
  9. Fry the cauliflowers adding half a tsp of red chilly powder.
  10. Keep it aside, once it is cooked.
  11. Chop onion, green chilly, ginger & garlic finely.
  12. Puree the tomatoes in a blender.
  13. Cook peas till it is soft and keep aside.
  14. Heat 2 tbsp oil & 1 tbsp ghee in the same pan and add bay leaf, cinnamon, cloves and cardamom.
  15. Saute for few seconds.
  16. Add finely chopped onions and saute till it turns golden brown.
  17. Now add green chilly, ginger garlic paste and saute for a minute.
  18. Then add tomato puree, turmeric pwd, salt, red chilly pwd, coriander pwd, pulav masala and cook till the raw smell goes and oil separates.
  19. Now add the cooked cauliflowers , peas, cooked rice to the tomato gravy.
  20. Mix everything well and simmer for a few more seconds until everything gets blended well.
  21. Garnish with freshly chopped coriander leaves
  22. Serve hot with raitha or any side dish of your choice.

Recipe courtesy: Tasty Appetite

1 - cauliflower medium size
1&1/2 cups - basmati rice
1/4 tsp - turmeric powder
3 to 4 tbsp - oil
1 tbsp - ghee
1/4 cup - peas
1 tbsp - red chilly powder
2 - onions
1 or 2 - green chillies
Ginger, a small piece
3 to 4 cloves - garlic
2 - tomatoes
1/2 tsp - coriander powder
1/2 tsp - pulav masala
Salt to taste
Fresh cilantro leaves
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