Nicely sautéed, Gobi Pulao or Cauliflower Pulao has this rich flavour of ghee, spices such as cloves and jeera. Serve it with raita for a healthy meal! Here is how to make it.
The other day, I had to prepare lunch just for myself.
My kiddo had a class picnic and husband had an out of town conference.
Even my day was packed with back to back shoots and so, I thought of treating myself with a super quick, easy to make and wholesome meal.
When I looked into the fridge, my eyes fell on some leftover cauliflower, and thus I thought to prepare a simple yet very flavourful Gobi Pulao.
Nicely sautéed, Cauliflower Pulao had this rich flavour of ghee, spices such as cloves and jeera.
And what can be more comforting than a flavourful pulao with raita, right?
It came out so good, that I also prepared it for my next family get together and everyone just loved it.
And since then it has been a regular at home.
So if you want to give your jeera rice or matar pulao a break, and want to make a pulao that is lightly spiced, do try this Gobi Pulao.
Do prepare this healthy delight and serve it along with the raita of your choice!
Before you miss, I have shared its recipe, read along:
What is Gobi Pulao?
It is a simple rice preparation, where spiced rice is mixed along with crispy fried gobi.
The rice is spiced with just cloves and cumin seeds that lend it a very subtle flavour and aroma.
I have garnished this Pulao with crispy fried onions, believe me, this single ingredient just changes the taste of this Pulao.
You can make it beforehand and store in the refrigerator.
Though you can use whichever quality of rice you wish to use, I prefer using Basmati Rice while preparing Gobi Pulao.
The grain of Basmati Rice is long, as a result, the texture of Cauliflower Pulao turns out to be really inviting.
Also, the aroma that Basmati Rice grants to Gobi Rice is splendid.
My home was filled with the pleasant aroma of Basmati Rice. I so loved it, I tell you!
But you can definitely use brown rice instead. You will have to increase the amount of water for cooking the rice in case you are using brown rice.
Check this brown rice pulao to get an idea of the water to rice ratio.
You can add peas and potato cubes along with gobi in this pulao and make matar aloo gobi pulao.
Adding some dry masalas like coriander powder, red chilli powder, cumin powder and turmeric powder can be a variation. We call it Tahri.
You can add a green masala made using coriander, mint etc to this pulao and make a green Gobi Pulao.
Try adding spice mixes like goda masala, sambar powder and bisi bele bath masala powder for a change in taste.
You can even add some biryani masala or pav bhaji masala to this pulao.
Add sautéed chicken keema to make a non-veg version of this rice.
You can also add chopped fruits and nuts like almond and cashew nuts to this pulao just like Kashmiri Pulao.
Make it even more special by sprinkling some kesar soaked in milk just after cooking the rice.
To make a healthier variation of this pulao, instead of frying the gobi, you can air fry it with a spray of oil or even roast it until browned.
Use brown rice, quinoa or couscous in place of white rice.
Garnish Gobi Ka Pulao with some fresh mint leaves and fried onions and serve it with any Raita of your choice such as Boondi Raita, Tomato Onion Raita, Carrot Raita, Mix Fruit Raita, Palak Raita or Pomegranate Raita.
You can also serve this flavourful pulao as a side dish with your festive meals.
Gobi Pulao in a pressure cooker?
To make it in a pressure cooker, fry the gobi in oil until browned in a pressure cooker. Drain it on a plate.
Now follow the steps below to cook the rice.
After adding all the ingredients in the pressure cooker, close the lid and pressure cook the rice for 2 whistles on high heat.
Remove the cooker from heat and let the pressure release naturally.
Open the lid of the cooker and add the fried gobi and mix with rice.
Step by Step Recipe
Wash the rice and soak in enough water for 20 minutes.
Heat vegetable oil in a pan.
Once the oil is hot, add gobi and fry until golden brown.
Heat ghee in a pan.
When the ghee is hot, add cloves and cumin seeds and let them crackle for a few seconds.
Drain the rice and add it in the pan along with 2 cups of water and salt and cover and cook on low heat until done.
Add fried cauliflower and mix gently.
Gobi Pulao Recipe
- 1 tablespoon Ghee
- Vegetable oil for frying
- 2 cups Gobhi/Cauliflower (Cut into small heads)
- 3-4 Clove
- 1 teaspoon Zeera
- 1 cup Long grain basmati rice
- Salt to taste
- 2 tablespoon Golden fried onions
- 2 tablespoon Mint leaves (Chopped)
- Wash the rice and soak in enough water for 20 minutes.
- Heat vegetable oil in a pan.
- Once the oil is hot, add gobhi and fry until golden brown.
- Strain and keep aside.
- Heat ghee in a pan.
- When the ghee is hot, add cloves and zeera and let them crackle for a few seconds.
- Drain the rice and add it in the pan along with 2 cups of water and salt and cover and cook on low heat until done.
- Add fried cauliflower and mix gently.
- Garnish with fried onions and chopped mint leaves.
- Serve hot.