Aloo Gobi pulav
This is an amazingly yummy pulav that I made for our lunch. One daunting task about making pulav is the vegetable chopping. Cauliflower and potatoes are the star ingredients in this pulav. Well, who doesn't love potatoes? And, in this pulav, it elevates the dish to a totally new level.
This is a relatively mild pulav, and a spicy gravy would really complement it. A simple raita would work as well.
Let's proceed to the recipe:
Ingredients:
Bay leaf- 1
Fennel seeds- 1tsp
Ingredients to be ground into a pasteCloves- 2 to 3 nos
Vegetables used:
Onions- julienned amounting to 1/2 a cup
Cauliflower florets- 1 cup
After rinsing the cauliflower florets under running water once, keep them immersed in a pan of boiling water, to which a small pinch of salt and turmeric powder has been added. The antimicrobial property of turmeric, will help in disinfecting the florets. Once clean, drain the water and keep the florets aside.
Preparation:
In a kadai, heat 2 tsps of ghee. Fry the basmati rice until the rice takes on a slightly glassy look. This will just take a couple of minutes. Remove the rice and set aside.
In a kadai, add some ghee, and then add in the bay leaf and fennel seeds. When the fennel seeds crackle, add in the onion. Fry for a couple of minutes until the onions appear translucent.
Add the cubed potatoes and the cauliflower florets. Saute for a couple of minutes, adding the needed salt. Add the prepared masala paste. Stir well on a low flame, until the raw smell of the paste leaves.
Add the basmati rice now, with the required water for cooking. The proportion of water to be used will vary depending on the age and quality of the rice. I use a proportion of 2:1-water:rice) for pulavs.
Adjust for salt. Stir gently once and cook covered over a medium flame. Check frequently during the cooking process to make sure there is enough water.
Once cooked, transfer it to a serving bowl. Garnish with chopped cilantro leaves, if using or any other choice of garnish.
Serve warm with your choice of raithas or any other vegetable gravy. This pulav, with the crunchiness of the potatoes, tastes great with chips also.
Notes:
1. Frying the rice prior to cooking is optional. This process slightly quickens the cooking process, and also enhances the taste.
2. Soaking the rice prior to cooking helps in removing the anti nutrients, found naturally in grains, and also enhances the digestibility of the rice.
3. Green chillies can be added for a spicier version of this pulav.
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| Aloo Gobi pulav |
This is an amazingly yummy pulav that I made for our lunch. One daunting task about making pulav is the vegetable chopping. Cauliflower and potatoes are the star ingredients in this pulav. Well, who doesn't love potatoes? And, in this pulav, it elevates the dish to a totally new level.
This is a relatively mild pulav, and a spicy gravy would really complement it. A simple raita would work as well.
Let's proceed to the recipe:
Ingredients:
Basmati rice- 2 cups ( thoroughly rinsed, soaked and drained)
Salt- as needed
Oil/Ghee - as needed
Water- 4 cups (Quantity required will vary depending on the quality of the rice)
Salt- as needed
Oil/Ghee - as needed
Water- 4 cups (Quantity required will vary depending on the quality of the rice)
Spices for seasoning:
Bay leaf- 1
Fennel seeds- 1tsp
Ingredients to be ground into a pasteCloves- 2 to 3 nos
Cardamom pods- 4 to 5 nos
Poppy seeds- 1 tsp
Cinnamon powder-1 tsp
Chilli powder- 2 tsps (adapt it to your spice preference)
Garlic- 2 to 3 pods
Garlic- 2 to 3 pods
Ginger- a small chunk
Grind the above mentioned ingredients to a fine paste adding very little water. This is the masala blend for this pulav.
Vegetables used:
Onions- julienned amounting to 1/2 a cup
Cauliflower florets- 1 cup
Potatoes- skin peeled and cubed amounting to 1/2 a cup
Cilantro- for garnish
Notes:
Preparation:
In a kadai, heat 2 tsps of ghee. Fry the basmati rice until the rice takes on a slightly glassy look. This will just take a couple of minutes. Remove the rice and set aside.
In a kadai, add some ghee, and then add in the bay leaf and fennel seeds. When the fennel seeds crackle, add in the onion. Fry for a couple of minutes until the onions appear translucent.
Add the cubed potatoes and the cauliflower florets. Saute for a couple of minutes, adding the needed salt. Add the prepared masala paste. Stir well on a low flame, until the raw smell of the paste leaves.
Add the basmati rice now, with the required water for cooking. The proportion of water to be used will vary depending on the age and quality of the rice. I use a proportion of 2:1-water:rice) for pulavs.
Adjust for salt. Stir gently once and cook covered over a medium flame. Check frequently during the cooking process to make sure there is enough water.
Once cooked, transfer it to a serving bowl. Garnish with chopped cilantro leaves, if using or any other choice of garnish.
Serve warm with your choice of raithas or any other vegetable gravy. This pulav, with the crunchiness of the potatoes, tastes great with chips also.
Notes:
1. Frying the rice prior to cooking is optional. This process slightly quickens the cooking process, and also enhances the taste.
2. Soaking the rice prior to cooking helps in removing the anti nutrients, found naturally in grains, and also enhances the digestibility of the rice.
3. Green chillies can be added for a spicier version of this pulav.
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