Recipe : Cauliflower Leaf Stalk Pulao


Preparation Time : 25 minutes
Serves : 4

Ingredients :

  • Basmati rice, cooked and cooled - 2 cups

  • Green chilies - 3

  • Tender cauliflower stalk - 8to 10

  • Cauliflower floret - 1 peeled

  • Peeled ginger - 1 inch

  • Garlic - thin slanting cut - 2 flakes

  • Curd - 1 tbsp

  • Chopped Potato - 1

  • Turmeric powder - 1/2 tsp

  • Boiled peas - 1/2 cup

  • Garam masala powder - 1/2 tsp

  • Fresh scraped coconut - 1/4 cup

  • Curry leaves - few sprig

  • Asafoetida - 3 pinch

  • Coriander leaves - 1 tbsp

  • Cumin seeds - 1/2 tsp

  • Mustard seeds - 1/2 tsp

  • Ridge gourd - 1/2 cup

  • Bottle gourd - 1/2 cup

  • Bay leaf -1

  • Cinnamon-clove powder - 3 pinch

  • Chopped spinach stems - 10

  • Salt to taste

  • Oil - 2tbsp

  • Lemon juice - 1 lemon

Method :

  • Spread rice in a large plate, making each grain separate.

  • Grind peels, chili, garlic, ginger, coconut, curds to a paste.

  • Heat oil in a heavy pan, add seeds, allow to splutter.

  • Add curry leaves, asafoetida, potatoes, cauliflower and cauliflower stalks.

  • Stir fry till potatoes are tender. Add paste, stir and cook till oil separates.

  • Add peas, stems, cook for one minute.

  • Add all other ingredients, cook further one minute.

  • Add to rice, mix gently with hands, till well blended.

  • Garnish with chopped coriander, heat again in an oven, or pan, as desired.

  • Serve hot with hot kadhi or chilled curds.

       

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