Cauliflower Pulao: quick and delicious cauliflower pulao recipe using cauliflower, peas and Indian herbs. Also known as Gobi Pulao or Gobi Matar Pulao.
This Cauliflower Pulao is a perfect way to start your week as it’s not only super easy to make but also equally delicious and great for weeknight meals.
This is one recipe which is being passed from generations in our family and has been a favorite among all age groups.
What are the Ingredients for the Cauliflower Pulao
The ingredients are pretty simple and easily found in most homes. We need:
- Rice (use any variety)
- Indian Spices: Turmeric, Cumin, and Chili Powder
- Almonds for Decoration on top
As you can see in the picture below, all the ingredient for the cauliflower pulao/pilaf is shown
It’s also healthy and light and can be served in most diets. I’m using ‘Turmeric’ to make the color pop and also helps in building immunity.
Also, I’m adding a little crunch to the recipe by adding chopped Almonds just before serving.
How to Make the Cauliflower Pulao/Pilaf ( Cauliflower Peas Pulao)
I’m using an Indian pressure cooker to make the pulao, but it can be made using a stovetop-pot / pan or even instant pot.
Just follow the steps in the recipe card below for the cooking method.
Once the pulao is ready, you just let it cool for 5 minutes, as this makes the rice less mushy.
Which makes it easier to serve or transfer to a big platter (without breaking the rice or the cauliflower).
Donot cut the cauliflower into tiny pieces as that makes them mushy in pulao or even instant pot.
For perfect looking florets, chop them in a medium-large size and remember to use the exact quantity of water listed in the recipe.
How to Serve the Pulao/Pilaf
I usually like serving it with any of the following or if I’m feeling too elegant (all of it) 😉
- Plain Yogurt
- Pickle: Red Chili Pickle / Mango Chutney or even Green Chutney
- Papad (easily available in all Indian stores)
- Freshly chopped Onions.
You can store the pulao easily in an air-tight box for 2-3 days.
It makes a great office or even school lunch.
So go ahead and make this recipe this week and please do share your pictures or messages below on the post or tag me on mentioned social media account.
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- 2.5 Cups Rice
- 2 Cups Cauliflower Florets - chopped into bite-size pieces
- 1 Large Onion - chopped
- 1 Cup Frozen Peas - optional
- 4 Tbsp Olive Oil *
- 4.5 Cups Water
- 1 Tsp Turmeric Powder
- 1 Bay Leaf
- 1 Tsp Cumin Seeds
- 5 Cloves
- 1 Tsp chili powder - optional
- 1.5 Tsp Salt - use as per taste
- Decoration: (optional)
- 4 Tbsp Chopped Fresh Cilantro
- 3 Tbsp Slivered Almonds - optional
Heat 4tbsp oil in a pressure cooker.
Add Bay Leaf, onions and peas.
Saute for 2 minutes or till slightly pink.
Now add the spices, cauliflower florets, rice and saute for another minute.
Turn the heat to medium-low and let this simmer for another 2 minutes.
Finally saute everything together and add water.
Stir everything to mix evenly and close the pressure cooker lid.
Let this cook on high till 4 whistles and then turn off the heat.
Let the pressure cooker cool for 3-4 minutes.
Carefully open the pressure cooker lid (as it may still have some steam).
Fluff the rice using a fork and transfer to a serving dish.
Add chopped cilantro and almonds on top and serve hot.
Serve along with your favorite side (mentioned in the post).
Olive Oil: you can use any light vegetable oil
Amount Per Serving:Calories: 248 Total Fat: 17g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 0mg Sodium: 500mg Carbohydrates: 43g Fiber: 6g Sugar: 5g Protein: 8g