Gobi Matar Pulao will definitely rank among your favorite dishes. Fans of these vegetables will likely find that it swiftly becomes a favorite for them as well. The term “pulao” describes a dish celebrated not only in India but also with roots in Middle Eastern and other Asian countries.
There’s something truly comforting about preparing a home-cooked pulao like this Gobi Matar Pulao. When dining out and browsing the menu, pulao inevitably grabs my attention. It’s easy to place an order, only to encounter a dish short on fresh vegetables and heavy on oil, with a hefty price tag. However, at home, with just a bit of effort, you can create a healthier and fresher pulao, abundant enough to satisfy a family of four for both lunch and dinner, simply by using the recommended quantities of ingredients.
Similar Varieties to Gobi Matar Pulao
Read on to discover other delightful pulao recipes like the Potato Capsicum Pulao and the Peas Cheese Pulao. Each of them has a unique taste that distinguishes it from the usual fare.
Gobi Matar Pulao: Serving Suggestions
When serving Gobi Matar Pulao, there are several accompaniment options that can enhance your meal experience. For a simple and refreshing side, pair the pulao with a cool and creamy raita, which will complement the spice and flavors of the dish. If you prefer a non-vegetarian option, consider serving it with a Mutton Pepper Masala, providing a hearty and flavorful contrast to the pulao.
Before you jump into the instructions, here are a few tips and techniques to ensure your Gobi Matar Pulao turns out perfectly:
Cauliflower: Ensure you use fresh cauliflower instead of frozen for the best flavor and texture.
Green peas: I used frozen for convenience purposes, and you may use frozen too. If using dried green peas, soak them overnight and pressure cook for 4 whistles on low-medium flame.
Coriander Paste: The grinding of coriander paste can be omitted if you do not prefer it. Instead, you may replace it by simply chopping the coriander leaves and using them directly. In this recipe, I grind the coriander paste primarily for the distinct color it would offer in the final product.
Garam Masala: For this recipe, I’ve crafted a simple version of garam masala tailored specifically for our Gobi Matar Pulao. This blend is intended for single-use with this dish, ensuring that we incorporate only the necessary spices, unlike typical garam masala which often contains a broader assortment of spices. However, if you’re pressed for time or prefer convenience, feel free to use store-bought or homemade garam masala instead. A light sprinkle over the pulao will still bring out delightful flavors and aromas.
Quick Tips:
Basmati Rice: Soak basmati rice for only 15 minutes. Immediately drain it and roast it in the pan. If you leave the drained rice sitting too long without roasting, the grains may break, preventing the desired full and long grain quality needed for this Gobi Matar Pulao.
Gobi Matar Pulao: Important Points to Note
After adding the basmati rice to the pan, carefully stir to coat the grains with the flavorful masala mixture. Cook the rice for about 8 minutes over low heat, allowing it to absorb the flavors and begin cooking. At the end of this initial cooking time, gently stir the pulao again to ensure even distribution of the masalas. Infuse every grain of rice with the spices for the best taste. After stirring, cover the pan and continue cooking for another 15 minutes on low heat. Resist the temptation to open the Gobi Matar Pulao immediately. Let the finished dish rest for at least 15 minutes. This will ensure the rice is fully cooked, fluffy, and aromatic, ready to serve.
Alright, enough said. Now, let’s dive into the recipe!
Feel free to share your feedback and variations in the comments below. If you have any questions, don’t hesitate to ask. Bon appétit!
Gobi Matar Pulao
Description
This cauliflower pulao is a delicious rice dish. It combines tender basmati rice with various spices and fresh vegetables. Roasting the rice in ghee gives it a rich flavor. The base of the dish is made fragrant with bay leaves, cinnamon, star anise, and coriander. Yogurt and sautéed onions add depth. Cauliflower and green peas bring texture and color. This makes the dish both satisfying and visually appealing. The blend of spices and fresh herbs is balanced well. It makes the pulao perfect for any occasion, adding warmth and taste to the meal.
Ingredients for the Cauliflower Peas Pulao
For the Shallots and Green Chilli Paste:
For the Garam Masala Powder:
For the Coriander Paste:
To Roast the Rice:
Other Ingredients:
Instructions on how to make the Cauliflower Peas Pulao
Instructions on how to make the Cauliflower Peas Pulao
Instructions on how to make the Cauliflower Peas Pulao with step-by-step photos
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Shallots and Green Chilli Paste:
In a kadai, heat 1 tbsp of ghee.
Add 20 shallots and 6 green chillies.
Sauté on medium flame until light golden brown. Set aside to cool.
Grind to a fine paste and set aside.
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Garam Masala Powder:
In a small pan, sprinkle some ghee.
Add 3 g cinnamon and 3 g cardamoms.
Roast until fragrant. Set aside to cool.
Pound to a fine powder using a mortar and pestle. Set aside.
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Coriander Paste:
In a mixer jar, add a handful of coriander leaves.
Add a little water and grind to a smooth paste. Set aside.
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Roasting the Rice
In a kadai, heat 1 tbsp of ghee.
Add 2 cups of soaked and drained basmati rice.
Roast for 2-3 mins and set aside.
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Cooking the Pulao
In a pot, heat 4 tbsp oil.
Add 2 bay leaves, 2 cinnamon sticks, and 4 star anise. Roast until fragrant.
Add 5 sliced onions and sauté on medium flame for 3-4 mins.
Add 1 tbsp ginger garlic paste and sauté until the onions turn light golden brown.
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Add 3 chopped tomatoes and cook until soft and mushy.
Add the ground shallots and green chilli paste. Sauté on low flame for 2-3 mins.
Add the coriander paste and mix well.
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Add 1 cup yogurt and cook until oil separates.
Add 2 tsp salt and adjust seasoning if needed. Mix well.
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Add the blanched cauliflower florets and 1/2 cup green peas. Cook for 2-3 mins.
Add 3 cups of water. Cover and cook for 3 mins.
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Once the steam releases, open the cover, mix well, and check for seasoning. Add 1 tsp more salt if needed.
Add the roasted basmati rice. Mix, cover, and cook on low flame for 8 mins.
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After 8 mins, open the cover, mix lightly, and immediately cover again.
Cook for another 15 mins on low flame.
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After 15 mins, switch off the flame and let it rest for 15 mins. Sprinkle the home made Garam Masala over the cooked rice and fluff up the rice. Serve hot.
