Gobhi Matar Ke Chawal (Cauliflower and pea pilaf) recipe
ingredients
3/4 cup (150 g) 5 oz Rice, Basmati, soaked for 30 minutes, drained
15 Cauliflower (phoolgobhi), cut into florets
100 g (3 1/4 oz) Green peas (hara matar)
2 tbsp (30 g) 1 oz Ghee
2 Bay leaves (tej patta)
1/2 tsp Cumin (jeera) seeds
1/4 tsp Turmeric (haldi) powder
Salt to taste
1/4 tsp Garam masala
1 1/2 cups (375 ml) 12 1/4 oz Water, hot
15 Cauliflower (phoolgobhi), cut into florets
100 g (3 1/4 oz) Green peas (hara matar)
2 tbsp (30 g) 1 oz Ghee
2 Bay leaves (tej patta)
1/2 tsp Cumin (jeera) seeds
1/4 tsp Turmeric (haldi) powder
Salt to taste
1/4 tsp Garam masala
1 1/2 cups (375 ml) 12 1/4 oz Water, hot
method
1. Heat the ghee in a pressure cooker; add bay leaves, cumin seeds, turmeric powder, rice, and salt; saute for 2 - 3 minutes.
2. Add garam masala and hot water; mix well and bring to the boil. Add the vegetables and close the pressure cooker.
3. After 2 whistles release the pressure and transfer the pulao onto a serving platter.
4. Serve hot.
Variation: If onion is used, saute the finely chopped onion, before adding the rice; do not use turmeric powder for a brown vegetable pilaf. Any other vegetable pilaf can be prepared in the same way.
2. Add garam masala and hot water; mix well and bring to the boil. Add the vegetables and close the pressure cooker.
3. After 2 whistles release the pressure and transfer the pulao onto a serving platter.
4. Serve hot.
Variation: If onion is used, saute the finely chopped onion, before adding the rice; do not use turmeric powder for a brown vegetable pilaf. Any other vegetable pilaf can be prepared in the same way.
serving amount
serves: 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
