Indian Cauliflower rice
cauliflower in Indian cuisine. With its delicate and mildly nutty flavor, cauliflower pairs beautifully with aromatic spices and fragrant basmati rice, resulting in a delightful one-pot meal.
Why cauliflower
It is packed with essential nutrients, including vitamins C, K, and B6, as well as fiber and antioxidants. In addition to its nutritional value, cauliflower’s neutral taste allows it to absorb the flavors of spices and other ingredients, making it a versatile addition to various dishes.
CAN I SKIP BIRYANI MASALA
Yes, but in that case add extra masala powders accordingly.
RICE FOR PULAO
I have used basmati rice. You can use any variety of rice according to your choice. Adjust water accordingly
SHOULD I SOAK RICE?
For the instant pot version, don’t soak the rice. If you are planning to soak in a pressure cooker, soak for 15 mins.
CAN I SKIP GHEE AND MAKE VEGAN gobhi PULAO?
Ghee gives amazing flavor to the biryani so I use prefer using ghee. If you are planning to make it vegan skip ghee
CAN I SKIP CURD?
Yes, but in that case add tomatoes accordingly
SIDE DISH FOR gobi BIRYANI
Biryani goes well with gutti vankaya kura, kathirikai chops, plain kurma, mirchi salan,and raita
CAN I COOK cauliflower pulao IN THE pressure cooker?
Soak rice for 15 minutes. follow the rest of the steps. pressure cook for 2 whistles.
VARIETY RICE
PRESSURE COOKER RECIPES
ingredients
1 small cauliflower 1/4 teaspoon salt 1/2 teaspoon turmeric powder 1 tablespoon curd 1/2 tablespoon biryani masala
gobi rice
1 cup basmati rice bay leaf cinnamon clove 1 tablespoon peanut oil 1/2 cup onion 1 teaspoon ghee 1/2 tablespoon ginger garlic paste 1 green chilli 1/2 teaspoon garam masala required salt coriander leaves 1 + 1/2 cup water
How to make cauliflower pulao with step-by-step pictures
First, Add cauliflower, a little salt, turmeric powder, biryani masala, and curd; mix well
wash basmati rice and drain the water
Turn on the Instant Pot in “saute” mode; add oil and ghee
When the display shows “hot” add bay leaf, cinnamon, clove, and cashews; saute till Cashews change golden brown
Furthermore add onion, green chilli, and ginger-garlic paste; sauté till onion turns translucent
add marinated cauliflower; give a quick mix
furthermore, add the required salt, coriander leaves, and 1 tablespoon of water; saute for 1 minute
Discard the water and add the rice; mix well
Add water and garam masala; bring to a boil. Make sure nothing is stuck to the pan
Press “cancel”
cook for 4 minutes and Do natural pressure release
carefully open the lid and Fluff the rice
