Cauliflower Leaf Stalk Pulao

Recipe by
Total Time:
45-60 mins
Serves:3
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Lapsi Vegetable Upma, Best Quinoa Biryani with Kala Chana, Easy Methi Ka Paratha

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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

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