Cauliflower Peas Pulao

Pulaos are multipurpose dishes. They are showstoppers at parties, timesavers on weekends and lifesavers during weekday lunches. And all you need on the side with these are some crisps and curd or a raita.

This time when I made pulao, I made it with cauliflower and peas, so the predominant colour was green. I served it with a tomato pachadi. The colours almost came alive on the plate. (And as always, my pictures never do justice!)

Ingredients:

1 cup Basmati Rice

1 cup Peas

1 cup Cauliflower florets

Salt to Taste

1-2 tbsp Oil
¼ tsp Asafoetida

1” stick Cinnamon

2 Cloves

Masala (Grind to a Paste):
2 tbsp Coconut, scraped

1 cup Coriander Leaves

2-3 Green chillies

1" piece Ginger

2-3 pods Garlic

1 medium Onion, roughly chopped

1” stick Cinnamon

2 Cloves

Grind the ingredients for the masala in a mixer. This will look like coconut chutney.

Wash the rice and drain the water.

In a pressure pan, heat the oil and add the asafoetida, cinnamon and cloves. Add the ground masala and fry till the oil starts to separate from it. Add the cauliflower, peas, washed rice and 2 cups of hot water. Cover and pressure cook on a slow flame for 10-15 minutes or for 1-2 whistles. Serve hot.

Off this goes to the mixed rice event at Simple Indian Food.