Cabbage Rice Recipe (Indian Style)
This Cabbage Rice is a simple Indian-style rice preparation in which cooked rice is stir-fried with cabbage, onion, and spices. Serve it on its own or with raita.
Servings: 2 people
Ingredients
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- ½ teaspoon brown mustard seeds
- ½ cup chopped onions
- 1 teaspoon finely chopped green chillies
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped garlic
- 2 cups finely shredded green cabbage
- ½ teaspoon roasted cumin powder
- ½ teaspoon salt or to taste
- 2 cups cooked white rice
- ½ teaspoon black pepper powder or to taste
- 1 tablespoon chopped cilantro (fresh coriander leaves)
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds and mustard seeds and let them crackle for 4-5 seconds.
- Add onions and cook until the onions are light brown, stirring frequently.
- Add green chilies, ginger, and garlic, and cook for a minute.
- Now, add cabbage, roasted cumin powder, and salt and mix well.
- Cook for 3-4 minutes. Stir a few times while cooking.
- Add cooked rice and black pepper powder and mix well. Cook for 2-3 minutes.
- Check for salt and pepper and add more if needed.
- Garnish with chopped cilantro and serve hot.
Video
Notes
I suggest using leftover rice for this recipe. Freshly cooked rice might become mushy when stir-fried.
If you are using freshly cooked rice, let it cool completely or refrigerate it for an hour or two before using it in the recipe.
I prefer to shred the cabbage for the pulao, but you can finely chop it.
Avoid garlic and onion and follow the same recipe instructions for a no onion, no garlic version.
Nutrition
Calories: 375kcal | Carbohydrates: 55g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 600mg | Potassium: 286mg | Fiber: 4g | Sugar: 4g | Vitamin A: 88IU | Vitamin C: 30mg | Calcium: 73mg | Iron: 2mg
