I become extremely innovative at my kitchen every night when I plan my menu. You know why? Because “Necessity is the mother of invention”. I will be left with few vegetables in the stock and I do my permutations the previous night and get the stuffs ready on my kitchen table(soak necessary stuffs etc). This is one such recipe and this is 100% hubby approved as one of my best recipes ever. I really didn’t expect it to turn out so great. Come,let’s have a quick look at the Gobi Matar Pulao recipe.
Ingredients for Gobi Matar Pulao:
- Rice-1 cup
- Peas-1/2 cup
- Cauliflower Florets-1/4 cup
- Cinnamon-A small piece
- Bay leaf-2
- Star Anise -1
- Oil-1 tbsp
- Ghee-1 tbsp
- Fennel Seeds-1/2 tsp
- Garam Masala Powder-1/ tbsp
- Coriander+Pepper+Chilly Powder Mix-1/2 tbsp
- GGG paste-1 tbsp
- Salt -To taste
- Water-1.5 cups
1.Soak rice in hot water for 30 minutes or soak rice whole night.
2.Measure and keep all ingredients for Gobi Matar Pulao ready.Par boil cauliflower for 5 minutes.
3.In a pressure cooker,add oil +ghee and temper with cinnamon,cardamom,cloves,bay leaf,star anise and fennel seeds.
4.Now add the onions and saute well till they become translucent.
5.Now add peas and quick toss with the spice powders.
6.Add tomatoes,soaked rice and fry well.
7.Add turmeric powder,salt and the cauliflower florets.
8.Don’t stir.Pressure cook for 3 whistles with 1.5 cups of water.
9.When the pressure is released fluff it with a fork.
10.Serve the Gobi Matar Pulao warm with raitha of your choice.
I used the normal boiled ponni rice(Sapatu pulungal arisi).You can replace with basmati or jeeraga samba rice too.
You can add only chilly powder too.
Adjust spices as per taste.
Don’t over cook cauliflower and don’t stir after adding them to pressure cooker.
Parboil them by adding a pinch of turmeric powder and salt.
You can add veggies of your choice.
For babies below one year skip salt and add spices accordingly.
Please have a word with your doctor before introducing any new food.
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