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Cauliflower Leaf Stalk Pulao

  • 3servings
  • 45minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, H, C, E
MineralsNatrium, Fluorine, Chromium, Manganese, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups basmati rice

  2. 9 cauliflower stalk,

  3. 1 cauliflower floret, broken

  4. 1 potato, (chopped with peels)

  5. 1/2 cup peas,( boiled)

  6. 5 curry leaves

  7. 1 tbsp. coriander leaves

  8. 1/2 cup ridge gourd, bottle gourd,

  9. cucumber peels, grated.

  10. 10-12, spinach stems, chopped

  11. 1/4 cup fresh coconut, scraped

  12. 1tsp lemon, juice

  13. 3 green chillies

  14. 1" piece ginger, peeled

  15. 2-3 flakes garlic, peeled

  16. 1 tbsp. curds

  17. 1/2 tsp. turmeric powder

  18. 1/2 tsp. garam masala powder

  19. 4 pinches asafetida

  20. 1/2 tsp.cumin seeds

  21. 1 bayleaf

  22. 2-3 pinches cinnamon

  23. salt to taste

  24. 2 tbsp. oil

Instructions Jump to Ingredients ↑

  1. Spread rice in a large plate, making each grain separate.

  2. Grind peels, chilli, garlic, ginger, coconut, curds to a paste.

  3. Heat oil in a heavy pan, add seeds, allow to splutter.

  4. Add curry leaves, asafetida, potatoes, cauliflower, cauliflower stalks.

  5. Stirfry till potatoes are tender. Add paste, stir and cook till oil separates.

  6. Add peas, stems, cook for one minute.

  7. Add all other ingredients, cook further one minute.

  8. Add to rice, mix gently with hands, till well blended.

  9. Garnish with chopped coriander, heat again in an oven, or pan, as desired.

  10. Serve hot with hot kadhi or chilled curds.

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