Name: Gobi Pulao recipe by Zeenath Fathima at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: Leftover cooked rice - 2 cups; Cauliflower, large - 1; Capsicum, diced - 1 (optional); Onion, sliced - 1; Salt - 1 tbsp; Bay leaves - 2; Cinnamon sticks - 3; Crushed peppercorns - 7; Crushed garlic cloves - 3; Crushed coriander seeds - 1 tbsp; Ghee - 2 tbsp; Crushed chilli flakes - 1 tbsp; Coriander, finely chopped - a handful

ABOUT Gobi Pulao RECIPE

Amazingly delicious one pot meal made in just a matter of few minutes and that too with leftover rice. What else could one ask for? It really comes handy for all the busy mothers out there and not to mention, it's nutritious too. If desired one can add any other veggie of their choice along with cauliflower including potatoes, carrots etc. It tastes yummy with the crunch of the cauliflower and the capsicum tickling your taste buds to the maximum. Enjoy this quickie pulao with your loving family.

Ingredients Serving: 2

Leftover cooked rice - 2 cups
Cauliflower, large - 1
Capsicum, diced - 1 (optional)
Onion, sliced - 1
Salt - 1 tbsp
Bay leaves - 2
Cinnamon sticks - 3
Crushed peppercorns - 7
Crushed garlic cloves - 3
Crushed coriander seeds - 1 tbsp
Ghee - 2 tbsp
Crushed chilli flakes - 1 tbsp
Coriander, finely chopped - a handful

Instructions

Wash the cauliflower well and cut the florets in large size. Boil some water with salt and immerse these florets in it and cover it.
Blanch these florets for about 5 mins. Do not boil them directly on the gas.
In a cooking pot, heat the ghee and add the crushed garlic first and saute it for a few seconds. Add the sliced onion and saute it for a minute until light brown in colour.
Now add all the rest of the ingredients including the diced capsicum. After a minute or two, add the drained cauliflower florets too. Mix everything gently.
Meanwhile re heat rice and keep aside. After about 10 minutes of simmering, add rice into it.
Give it a final good stir and garnish with coriander. Cover it and let it get warm on low flame for the next 5 minutes.
Serve hot with pickle or raita of your choice.

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