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.
Servings
Prep Time
4
10
minutes
Cook Time
20
minutes
Servings
Prep Time
4
10
minutes
Cook Time
20
minutes
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
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.