Monday, January 9, 2012

Spring onion pulao with roasted cauliflower


This recipe serves 3.

Ingredients:
  • Basmati rice                - 1 cup ( I used Jeeraga Samba / Biriyani rice. Jeeraga Samba rice  has rich aroma and also gets cooked in less time. I always prefer this to make pulao and other variety rice recipes. You can easily get this rice in Tamil Nadu.)
  • Spring onion               - 15( finely chop the bulbs and stem)
  • Chopped vegetables  of your choice ( I used carrot- 1 , peas - 1 handful , potato - 1, capsicum - 1)
  • Kabuli Chana (Konda kadalai) - 2 tbsp ( soaked and pressure cooked
  • Salt                             - to taste
  • sugar                           - a pinch
  • Cauliflower                  - 2 cup florets
  • Oil                               - 2 tbsp
  • Ghee                            - 2 tsp
  • Ginger garlic paste       - 1/2 tsp
  • Green chillies               -  3 to 4( slit open lengthwise)

Spices:
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  • Cloves                  - 2
  • Cinnamon            - 1/2 inch stick
  • Anise seeds         - 1 petal from a flower ( optional)
  • Saunf                  - 1 tsp
  • Jeera/cumin seeds  - 2 tsp
  • Pepper corns         - 10
  • Cardamom(Yelakai) - 2
Pound the above ingredients into  coarse powder using a pestle and mortar.
Chop the vegetables lengthwise. Reserve the stock of chana to cook pulao.

Method:
----------
  • Wash and soak rice for 15 min. Drain the excess water and set aside.
  • Boil water with a pinch of turmeric powder.
  • Add the washed cauliflower florets and cook covered for 5 min.Keep it closed for 10 min.
  • Drain the excess water and set aside to cool to room temperature.
  • Add 1 tbsp of oil and 2 tsp of ghee in a kadai. 
  • Add slit green chillies, ginger garlic paste and spring onion bulbs.
  • Saute for few sec and add capsicum. Saute for 5 sec and add the pound spices.
  • Mix well and add vegetables in the same order ( carrot , potato , peas, kabuli chana) sauting for few seconds after adding every vegetable.
  • Add the rice and saute well till the excess moisture is evaporated.(This process ensures that the rice grains does not stick to each other when cooked)


  • Switch off the flame. Add salt, sugar and mix well.
  • For every 1 cup of rice , add two cups of water .
  • Empty the contents into a rice cooker and cook.

Meanwhile add 1 tbsp of oil in the same kadai and roast the cauliflower florets with a tsp of coriander powder, red chilli powder,little salt and rice powder.
Stir the florets till it gets a nice brown coating.


Garnish the pulao with chopped spring onion greens and roasted cauliflower florets. (Mix the florets into pulao)


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