Cauliflower Leaf Stalk Pulao

Recipe by
Total Time:
45-60 mins
Serves: 3
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 Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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

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