Ingredients
Basmati rice - 1 cup
Cauliflower - 1 medium sized
Onion - 1 big
Tomato - 3 big and juicy ones
Peas (fresh /frozen) - handful (optional)
Ginger - 1 inch piece finely chopped/minced
Garlic - 3 cloves minced or finely chopped
Green chilli - 1 finely chopped
Salt as required
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Biryani masala powder- 3/4 tsp (available ready made)
Oil - 2 tbsp
Cinnamon - 1 inch piece
Cloves - 2
Cardamom - 1
Preperation
Wash and soak basmati rice in water
for 20 minutes. Drain the water completely, add 2 cups of hot water and
pressure cook for 3 whistles or use the rice cooker for cooking rice.
Finely chop onions, green chilli, ginger and garlic.
Puree the tomatoes in a blender.
Blanch the cauliflower florets.
i.e.- Cut the cauliflower into florets and put them in boiling water to
which a little salt and a pinch of turmeric powder is added. Let it
remain in the water for 5 minutes. Then drain the water completely.
If using fresh peas, par boil it with a little salt and keep it ready. If using frozen peas, just rinse it and use it.
Heat 1 tbsp of oil in a pan and
cook the cauliflowers adding half of the chilli powder. Do not overcook,
as we want the cauliflower to retain its crunchiness. Keep it aside.
Heat oil in a pan and add the ingredients mentioned under seasoning.
Then add finely chopped onions and saute until it turns golden brown.
Then add ginger, garlic, green chilli and saute for a few more minutes.
Then add tomato puree, peas,
turmeric powder, salt needed, remaining chilli powder, coriander powder,
biryani masala powder and cook until the raw flavor goes and oil
separates.
Now add the cooked cauliflowers,
cooked rice to the tomato gravy. Mix everything well and simmer for a
few more seconds until everything gets blended well.
Garnish with finely chopped coriander leaves and serve with chips or mixed vegetable raita or papads.
Delicious and simple Gobi Rice is ready.
