Cauliflower Pulao / Pilaf

A simple one pot recipe using a rice cooker.

A pulao or pilaf is a one pot dish of rice and vegetables or a protein cooked together with aromatics (onions, garlic, ginger etc), spices and herbs. There are many variations of making a pulao.

This Pulao uses cauliflower.

Pulao is much lighter than other rice preparations like fried rice or biryani. It is usually served with other dishes with gravy or eaten on its own.

Note:

Tbsp = tablespoon.

Tsp = teaspoon.

Chopped = chopped or cut into ½ cm pieces.

INGREDIENTS:

Main ingredients

1½ cups Basmati Rice.

1 to 2 cups water.

2 tbsp cooking oil.

300 g cauliflower. Separate the stems from the florets. Chop the stems into 2 cm or bite sized pieces. Separate the florets into bite sized pieces.

1 carrot, cut into 2 cm pieces.

1 to 2 tbsp moong dal (split and halved mung beans) (optional).

1 tomato – chopped.

1 green chilli (optional), chopped.

½ tsp salt.

½ tsp black pepper powder.

½ tbsp turmeric powder.

1 pinch asafoetida (hing).

2 tbsp chopped coriander leaves.

Aromatics

1 red onion finely sliced.

2 cloves garlic, chopped.

½ tbsp ginger, chopped.

5 to 6 curry leaves (optional).

Spices

½ tbsp mustard seeds

½ tbsp cumin seeds

1 cinnamon stick.

2 star anise seeds.

4 cloves.

2 to 4 cardamoms pods.

2 bay leaves (optional).

½ tbsp fenugreek (optional).

METHOD:

1. Prepare the basmati rice before cooking. Scoop 1½ cups rice into the rice cooker’s cooking bowl. Fill with a bit of water enough to cover the rice and rinse it with two times, discarding the water each time. Fill it up water and soak for around 30 minutes.
2. In the meantime, prepare all the other ingredients.
3. Heat the oil in a pan on medium flame.
4. Add the spices and dal and sauté for 2 minutes or until the seeds crackle and the spices become fragrant.
5. Add the aromatics to the spice mix and sauté for 2 minutes or until they are fragrant.
6. And then add the cauliflower, tomatoes, and green chilli (optional) to the pan.
7. Stir and mix all the ingredients and cook for another 2 minutes or until the vegetables are partially cooked.
8. Discard the water from the bowl and add the rice to the pan.
9. Add salt, pepper, turmeric and asafoetida to the rice and ingredients in the pan and mix.
10. Sauté all the ingredients for 2 minutes. Stir and mix to coat all the ingredients in a yellow colour.
11. Switch off the flame transfer all the contents in to pan to the rice cooking bowl. Remove and discard the bay leaves.
12. Measure and add 1 to 1½ cups of water to the rice mixture in the pot.
13. Switch on the rice cooker.
14. The rice cooker will automatically cook the rice in approximately 60 minutes.
15. After the pulao has finished cooking, add the coriander leaves, and let it settle for 10 minutes.
16. Scoop the pulao to the dining plates and serve hot.

Prep Time: 30 mins

Cook Time: 60 mins

Total Time: 90 mins

Cuisine inspiration: Indian.

Servings: 4