A versatile cruciferous vegetable, high in vitamin C. Used in curries, pakoras, gobhi paratha, and Indo-Chinese recipes. Supplied by Lalit, Xu1, Greater Noida.
 
Here you go, Rishi! Here's a simple yet flavorful Gobi Pulao (Cauliflower Rice) recipe written in the classic “Recipe You Should Definitely Try” format. It’s a light, wholesome one-pot dish perfect for lunchboxes or quick meals.
 
Recipe You Should Definitely Try:
 
How to Make Gobi Pulao
 
 Ingredients:
 
Basmati rice – 1 cup (washed & soaked for 15–20 mins)
Cauliflower (gobi) florets – 1½ cups
Green peas – ½ cup (optional, for color & texture)
Onion – 1 medium, thinly sliced
Tomato – 1 small, chopped
Green chili – 1, slit
Ginger-garlic paste – 1 tsp
Whole spices:
Cumin seeds – ½ tsp
Bay leaf – 1
Cloves – 2
Green cardamom – 2
Cinnamon – 1 small stick
Turmeric – ¼ tsp
Red chili powder – ½ tsp
Garam masala – ½ tsp
Salt – to taste
Oil or ghee – 2 tbsp
Water – 2 cups
Fresh coriander – chopped, for garnish
Lemon juice – 1 tsp (optional)
 
 Method:
 
1. Prep the cauliflower:
Blanch the gobi florets in hot salted water for 5 minutes, then drain. (Removes worms & softens slightly)
2. Cook the masala:
Heat oil or ghee in a deep pan or pressure cooker.
Add cumin seeds and whole spices. Let them splutter.
Add onions and sauté till golden.
Add ginger-garlic paste and green chili. Sauté for 1 min.
Add tomatoes and cook till soft.
Add turmeric, red chili powder, garam masala, and salt.
3. Add cauliflower & peas:
Add the blanched cauliflower and peas. Mix well with the masala. Cook for 3–4 minutes.
4. Add rice & cook:
Drain the soaked rice and add to the pan. Mix gently.
Add 2 cups water. Check salt.
Cover and cook:
In pot: Simmer on low for 12–15 minutes.
In cooker: Cook for 1 whistle on medium flame, then let it sit for 5 mins.
5. Garnish & serve:
Fluff rice gently. Sprinkle chopped coriander and lemon juice (optional) before serving.
 
 Pairs With:
 
Boondi raita or cucumber raita
Plain curd
Papad or pickle
Also delicious with mint chutney