Pulao / Pulav

Pulao is an Indian rice dish, a variation to the Persian Pilaf. It goes really well with marathi kadi. Pulao is a healthy and light dish that has many different versions. The one I am covering is an onion cauliflower pulao.

Ingredients:

Onion - 1 large
Garlic - 2 cloves
Cauliflower - 200 grams
Potato - 1 medium (can do without as well)
Peas - 100 grams (Can do without as well)
Rice - 250 grams *basmati*
cumin seeds - 1 teaspoon (important)
Chilli powder - 1/2 teaspoon (1 if you like it spicy)
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Salt to taste
Oil - 30 ml

Optional:
Coriander leaves to garnish
Pomegranate seeds to garnish

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slice garlic cloves nice and fine. chop onions. soak rice in room temperature water. heat oil and add the cumin seeds. once dark brown, add the garlic and onion. fry for 2-3 mins and add the cauliflower and potatoes diced into small pieces. fry for another 2 minutes. rice must have soaked for 5 minutes by now. wash the rice and drain the water out. add the rice to the pan and stir so that the rice gets covered in oil. all this happens on high heat so the rice might stick to the base. Add the spices (chilli, turmeric, coriander powder) and salt with 50 ml of water. After a minute, add 600 ml of water, let it cook on high for 2 minutes, then turn heat to 3 o'clock position or low, cover and cook for about 20 minutes (At the 10 minute mark, stir through once and add the peas).

Garnish with chopped coriander leaves and pomgranate seeds if available.