Aloo gobhi pulao recipe is the easiest to make, this is a recipe that you can make with even leftover rice, it’s an easy version of a very elaborate tawa pulao recipe with lesser ingredients and vegetables and it yet tastes good . This aloo gobhi pulao recipe does not have red chilli powder in it , which is normally used in spiced rice recipe. In this aloo gobhi pulao recipe the spicy taste of the rice comes from the whole spices added to it. This dish can be eaten as is, like a pulao, or can be enjoyed with any veg gravy or dal or non veg curry.
You can also eat this with yogurt raita on the side . Even though there is no red chilli powder in it the dish tastes absolutely amazing as the whole spices added to it gives it the flavour and the spice .
Its not very spicy nor is it too bland , it’s a medium spicy dish . you can add any vegetables of your choice and add it along with the cauliflower and potatoes , some people even add peas , French beans , capsicum and carrots to this recipe . It’s a light meal and a complete meal in itself , it is rice sautéed with vegetables you don’t necessarily need any side dish with it . But you can add a side dish if you want and enjoy this absolutely delectable meal .
- Basmati rice or any rice of your choice – 1and a half cup
- Cauliflower florets – 1 cup
- Potatoes- 2 small (1 cup cut pieces)
- Oil – 2tbsp
- Ghee – 1tsp
- Cumin seeds – 1tsp
- Black peppercorns – about 5-6pieces
- Cinnamon – 1 inch two sticks
- Cloves -3-4
- Cardamom-2 pods
- Bay leaves – 2
- Ginger garlic paste – 2tbsp
- Onions- 1 cup long sliced
- Tomatoes – 1 cup small diced
- Salt – 1tsp
- Powdered garam masala – 1 tsp
To make the rice
Wash rice properly and cook it in a vessel. By adding 1 tsp salt, and 2 glasses of water on a high flame for 5 to 10 minutes. And then check to see if the grains of rice are properly cooked. If not lower the flame, add half cup of water, and cover the vessel with a lid, and let it cook on a low flame till the grains of rice are not sticky or raw and are properly cooked. You can also use leftover plain rice for this recipe or make fresh plain rice as mentioned above.
After the rice is cooked, spread it on a plate or in a bigger tray to cool down completely. This step is important if you have cooked the rice freshly Steamed rice recipe. Because the moisture in the rice needs to go away, and the grains should be separated , and should not stick together.
You can also use leftover rice for this recipe. Iit will save your time , plus the recipe would come out really well, as the grains of the rice would be fluffy and separated and wont be sticky
To fry the vegetables in oil
Now in a kadhai or a thick bottomed saucepan add ghee and oil
On a medium flame, we have to fry the cauliflower and potatoes. So make sure the flame is not too high. So that the vegetables do not remain raw from the inside and are fried properly on the outside.
Add in cauliflower florets and fry them till they become light brown and then take them out in a plate
Then add diced potatoes to the same oil and fry them, till they turn brown , and then take them out in a plate.
To make the tempering for the rice
Turn the flame to low, and then in the same oil add in the whole spices, that is cinnamon, cardamom, cloves ,bay leaves, black peppercorns and cumin seeds.
Stir it for two seconds and then quickly add the long sliced onions
Cook the onions till they turn golden brown.
Cook them well. Onions need to be well cooked at this stage, so that they taste great at the end. So wait till they change to golden brown color and then add the other ingredients.
Then add the ginger garlic paste to it. and cook it till the raw flavor of the paste goes away and keep stirring it so that it does not stick to the bottom of the pan.
Keep stirring it. so that it doesn’t stick to the pan , or burn but gets cooked evenly. Cook it till it starts to leave oil on the sides.
Once the paste is cooked , and its raw smell goes away. You can then add the tomatoes and cook them till soft and mushy.
Cook the tomatoes well ,so that they wont taste raw. Also make sure to cut them finely before adding we don’t want big chunks of uncooked tomatoes. Iif cut finely they would get cooked evenly.
Now add in 1 tsp of salt and 1 tsp of garam masala powder and mix well.
Adding the fried vegetables and rice
Add the fried cauliflower and potatoes to the spice paste
Add half glass of water and mix well , we add water to the vegetables now to cook them properly on the inside this step is necessary to avoid any raw vegetables in the dish . also this water should dry up completely and only the paste and vegetables should remain in the vessel.
Cover and cook this mixture till the water dries up and the cauliflower and the potatoes get cooked. Make sure that the water has completely dried up, and only then add rice, otherwise it may turn out to be sticky , hence the water should be completely dried up and the mixture should leave oil on the sides of the vessel that’s when you know it’s done. Only vegetables and the gravy paste should remain in the vessel. Also if you don’t let the water to dry up it would make the rice soggy also the dish would become tasteless as the rice would absorb water and become sticky and the flavour of the spices would go away , we don’t want that to happen so let the water dry up completely before adding rice.
Now finally add rice, mix it and serve. You can also garnish it with chopped coriander leaves.