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Cauliflower Leaf Stalk Pulao Recipe

Cauliflower Leaf Stalk Pulao is a popular Indian Main
Author :
 
On :
Wednesday, 29 June, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Servings :
Serves 3
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 2 cups - cooked and cooled basmati Rice
  • 10 - tender Cauliflower stalks, cleaned and cut thinly, slanting
  • 1 - Cauliflower floret, broken
  • 1 - potato, chopped with skin
  • 1/2 cup - peas, boiled
  • 1 stalk - Curry leaves
  • 1 tbsp - coriander leaves, finely chopped
  • 1/2 cup - ridge gourd, Bottle Gourd and Cucumber peels, grated
  • 10-12 Spinach stems, chopped
  • 1/4 cup - fresh coconut, scraped
  • Juice of 1 lemon, extracted
  • 3 - Green chillies
  • 1 inch piece - ginger, peeled
  • 3 flakes - garlic, peeled
  • 1 tbsp - curds
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - Garam Masala powder
  • 4 pinches - Asafoetida
  • 1/2 tsp - each cumin and Mustard Seeds
  • 1 - Bay Leaf
  • 3 pinches - cinnamon-clove powder
  • Salt to taste
  • 2 tbsp - oil
  • How to Make Cauliflower Leaf Stalk Pulao:

    1. Spread rice in a large plate, making each grain separate.
    2. Grind peels, chilli, garlic, ginger, coconut and curds to a paste.
    3. Heat oil in a heavy pan, add mustard and cumin seeds and allow to splutter.
    4. Add curry leaves, asafoetida, potato, cauliflower and cauliflower stalks.
    5. Stir fry till potato is tender.
    6. Add paste, stir and cook till oil separates.
    7. Add peas and spinach stems and cook for one minute.
    8. Add all other ingredients and cook for a further one minute.
    9. Add to rice and mix gently with hands till well blended.
    10. Garnish with chopped coriander and heat again in an oven or pan as desired.
    11. Serve hot with hot kadhi or chilled curds





     

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