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PrintGOBI PULAO
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Wash and drain the rice. Heat the oil in a heavy-based saucepan and fry the sliced onion until golden brown.
- Add in the onion and mustard seeds and the curry leaves, stir-fry for about 20 seconds.
- Add the salt and the cauliflower florets, fry for about 2 minutes until golden brown.
- Add the rice and fresh coriander. Continue to stir-fry for a further minute.
- Add the water, cover the saucepan with a tight-fitting lid and simmer on a medium-low heat for about 25 minutes or until the rice is cooked.
- Let it stand for about 5 minutes before serving.
INGREDIENTS
- 500 grams basmati rice
- 6 tablespoons Cooking oil
- 1 medium onion, peeled and sliced
- ½ teaspoon mixed onion and mustard seeds
- 4 fresh or dried curry leaves
- 1 teaspoon salt
- 125 grams large cauliflower florets
- 1 tablespoon chopped fresh coriander
- 700 ml water
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