Food Blogs
Aloo Gobi Ka Pulao Recipe
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1 1/2 cups long grained rice basmati
- 1 cup potato cubes
- 1 cup cauliflower florets
- 2 bayleaves tejpatta
- 5 cloves to 6 laung / lavang
- 25 mm piece cinnamon 1", 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
Ingredients
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Instructions
- 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.