Cauliflower Peas Pulao

3 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2.5 cups cooked basmati rice
• 2 tablespoons + 1 teaspoon vegetable oil (divided)
• 1.5 cups small cauliflower florets
• 1/2 cup green peas
• 1 medium onion (finely chopped)
• 2 large tomatoes (pureed)
• 1 teaspoon pav bhaji masala
• 3/4 teaspoon cumin seeds
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 green chili (chopped)
• salt (to taste)
• 1 bay leaf
• 2 black cardamom
• 3 cloves
• 4-5 peppercorn
• 1 cinnamon stick
• 2 spring onion greens (chopped)
• 2 tablespoons chopped cilantro
• juice of half lemon

Method

1. Heat 1 teaspoon of oil in a pan on medium heat. Once hot, add the tiny cauliflower florets to it. Cook for around 5 minutes or till the florets get lightly browned. Remove pan from heat and set aside.
2. In another pan (preferably heavy bottom) add 2 tablespoons of oil.
3. Once the oil is hot add all the spices listed under "whole spices" - cinnamon stick, bay leaf, black cardamom, cloves and peppercorns. Saute for 30 seconds or till fragrant. Add cumin seeds and let them crackle.
4. Then add grated garlic, ginger and green chili. Saute for 30-40 seconds or till they start turning light golden in brown in color.
5. Add chopped onions and cook for another 2 minutes or till they start turning brown.
6. At this point add the tomato puree and mix. Cook the puree for 2-3 minutes.
7. Add pav bhaji masala, salt and cook for 2-3 minutes till the onion tomato masala dries out and oil starts oozing from the side.
8. Add sauteed cauliflower and peas. Mix and cook for a minute.
9. Add cooked rice and mix gently. Lower the heat and simmer for 2 minutes. Cover the pan, switch off the heat and let the lid remain on the pan for 5 more minutes.
10. Remove lid and add spring onions and cilantro.
11. Squeeze in fresh lemon juice and serve the pulao immediately with some yogurt on the side!