Monday, 16 July 2012

Aloo Gobi Ka Pulao

Aloo Gobi Ka Pulao

Soft potatoes and cauliflower florets are sautéed with cinnamon, dry ginger and turmeric and other spices and then pressure-cooked with rice for a tasty one-dish dinner. Served hot garnished with mint springs for a comforting dinner.

Preparation Time : 10 mins.
Cooking Time: 20 mins.
Serves 4


1 1/2 cups long grained rice (basmati)
1 cup potato cubes
1 cup cauliflower florets
2 bayleaves (tejpatta)
5 to 6 cloves (laung / lavang)
25 mm. (1") cinnamon (dalchini)
2 tsp turmeric powder (haldi)
1/4 tsp dried ginger powder (soonth)
1 tsp chilli powder
1 tsp garam masala
2 tbsp oil
salt to taste

For the Garnish:
a few mint sprigs

Preparation Method:

Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside.
Heat the oil in a pressure cooker and add the bay leaves, cloves and cinnamon.
When they crackle, add the turmeric powder, dry ginger powder, chilli powder, garam masala powder, potatoes and cauliflower.
Sauté for 2 minutes and then add the rice.
Sauté for 2 more minutes, add 3 cups of hot water and salt and pressure cook for 1 whistle.
Allow the steam to escape before opening. Separate each grain of rice very lightly with a fork.
Garnish with the mint springs and serve hot.

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