Aloo gobi pulao is simple and much easy to make when all ingredients are kept ready. Similar to variety rice, this pulao can be made. Aloo and gobi is a best in combination cooking. Children loves both aloo and gobi and I am sure its a best lunchbox recipe. Simple ingredients required to make this pulao. I used homemade pulao masala for making this recipe. We can also use pulao masala readily available over shops. Aloo and gobi fried in oil adds crunchiness to the dish. Serve this dish with Bhurani Raita which adds additional flavour and punch to this dish.
Preparation time : 30 mins
Cooking time: 15 mins
Serves: 2 nos
Ingredients:
Boiled Aloo (potato) - 2 nos
Cauliflower - 15 florets
Turmeric - 1 teaspoon
Salt - to taste
Oil - for deep fry
Basmathi rice - 1 cup
Water - 2 cup
Pulao Masala - 2 teaspoon
Bayleaf - 2nos
Cloves - 2 nos
Cardamom - 2 nos
Cinnamon stick (patta) - 2 nos
Ghee - 2 teaspoon
Coriander - 1 tablespoon(chopped, optional)
Method:
1. Boil potatoes by adding little salt and allow them to cool off. Cut them into small cubes along with skin.
2. Separate whole cauliflower into florets, clean them by washing it under running water. In a bowl add water, turmeric, salt and soak washed cauliflower in it for 10 minutes.
3. Wash and soak basmathi rice for 20 mins and pressure cook for 3 whistle by adding little oil and salt.
4. Spread cooked rice in a large plate using fork and allow them to cool off.
5. Deep fry cubed potatoes in oil until they turn golden brown in colour and keep them aside.
6. Similarly deep fry soaked cauliflower in oil, until it turns golden brown in colour. Cauliflower will have nice crunchy texture.
7. Heat 2 teaspoon ghee in a kadai, add spice (cardamom, bayleaf, cinnamon stick and cloves) and saute it for 2 mins.
8. Add fried potatoes and cauliflower into kadai and sprinkle lavish amount of pulao masala to it. Add cooked rice, salt and toss well until each rice is coated with pulao masala. Toss it over low flame for 5 mins.
9. Finally add chopped coriander.
Serve this Aloo Gobi pulao with Bhurani Raita. For Bhurani Raita recipe, click the link.
Cooking time: 15 mins
Serves: 2 nos
Ingredients:
Boiled Aloo (potato) - 2 nos
Cauliflower - 15 florets
Turmeric - 1 teaspoon
Salt - to taste
Oil - for deep fry
Basmathi rice - 1 cup
Water - 2 cup
Pulao Masala - 2 teaspoon
Bayleaf - 2nos
Cloves - 2 nos
Cardamom - 2 nos
Cinnamon stick (patta) - 2 nos
Ghee - 2 teaspoon
Coriander - 1 tablespoon(chopped, optional)
Method:
1. Boil potatoes by adding little salt and allow them to cool off. Cut them into small cubes along with skin.
2. Separate whole cauliflower into florets, clean them by washing it under running water. In a bowl add water, turmeric, salt and soak washed cauliflower in it for 10 minutes.
3. Wash and soak basmathi rice for 20 mins and pressure cook for 3 whistle by adding little oil and salt.
4. Spread cooked rice in a large plate using fork and allow them to cool off.
5. Deep fry cubed potatoes in oil until they turn golden brown in colour and keep them aside.
6. Similarly deep fry soaked cauliflower in oil, until it turns golden brown in colour. Cauliflower will have nice crunchy texture.
7. Heat 2 teaspoon ghee in a kadai, add spice (cardamom, bayleaf, cinnamon stick and cloves) and saute it for 2 mins.
8. Add fried potatoes and cauliflower into kadai and sprinkle lavish amount of pulao masala to it. Add cooked rice, salt and toss well until each rice is coated with pulao masala. Toss it over low flame for 5 mins.
9. Finally add chopped coriander.
Serve this Aloo Gobi pulao with Bhurani Raita. For Bhurani Raita recipe, click the link.
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