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Mixed Cauliflower Pilaf |
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Serves: 4 Print this Recipe(Neelam ka Gobhi Pullao) Category: Vegetarian Pilafs, Vegan Makes 4 to 6 servings My friend Neelam Rai in Los Angeles makes this pullao with different members of the cruciferous vegetable family. With a distinctive taste and aroma, and packed with some of nature's best antioxidants, this simply flavored, energizing dish is one that can be repeated again and again. When you cut the cauliflower and broccoli into tiny half-inch florets, they look like jewels in the rice. 4 cups (1 recipe) Simple Cumin Basmati Rice 2 tablespoons vegetable oil 1 small onion, cut in half lenghwise and thinly sliced 1 cup finely chopped kohlrabi 1 cup thinly sliced broccoli florets, stems discarded 1/4 head finely shredded green cabbage 1/2 teaspoon salt, or to taste 1/4 teaspoon hot red pepper flakes, or to taste 1 teaspoon Garam Masala 1/4 cup finely chopped fresh cilantro, including soft stems 1. Prepare the rice and let cool to room temperature. Then, heat the oil in a large nonstick skillet over medium-high heat and cook the onion, stirring, until golden, about 5 minutes. 2. Add the kohlrabi, cauliflower, broccoli, and cabbage, along with the salt, black pepper, red pepper flakes, and half the garam masala, and stir about 2 minutes. Reduce the heat to medium, cover the pan, and cook until the vegetables are crisp-tender, 3 to 5 minutes. 3. Add the rice and cilantro and mix carefully, trying not to break the rice. Transfer to a serving dish, sprinkle the remaining garam masala on top, and serve. VARIATION: Give your rice more protein by adding about 1 cup paneer cheese (see Kitchen Basics or store-bought), extra-firm tofu, or cooked chicken, cut into 1/2-inch pieces, along with the vegetables in Step 2. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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