Masala Cabbage Pulao

by Sudha Suresh

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Cabbage pulao is a novel pulao or rice recipe with the shredded cabbage stir fried along with whole spices and rice and then enjoyed as a meal with chopped coriander leaves and lime juice sprinkled over the top.

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Masala Cabbage Pulao recipe - How to make Masala Cabbage Pulao

Tags

Pulaos

Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 2Makes 2 to 3 servings
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Ingredients

100 gms shredded cabbage
1/2 cup chopped capsicum
2 onions , chopped
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp green chilli paste
2 cardamoms
2 cloves (laung / lavang)
2 cinnamon (dalchini)
1 bayleaf (tejpatta)
200 ml coconut milk
200 gms long grained rice (basmati)
salt to taste
1 tbsp ghee
1 tbsp oil
fried cashewnut (kaju) for garnishing

Method

Soak the rice in enough water for 30 minutes, drain and keep aside.
Heat the ghee in a kadhai, add the rice and saute on a medium flame till the rice turns golden brown. Keep aside.
Heat 1 tbsp of ghee and 2 tbsp of oil in a kadhai, add all spices and saute on a medium flame for 30 seconds.
Add the ginger-garlic-green chilli paste and saute for 2 minutes.
Add the onions and saute till they turn pink in colour.
Add the cabbage and capsicum and saute on a medium flame for a minute.
Add the coconut milk, 250 ml water and salt, mix well and bring to a boil.
Add the fried basmati rice, mix well, reduce the flame and simmer covered for 20-25 minutes or till the rice and vegetables are cooked.
Serve hot garnished with fried nuts.