Mid-week is here and we are half way to the weekend, well almost! Wednesdays at my home is rice day every week, different bhaats and pulaos are made for the lunch box. Yesterday, I found a nice, fresh, firm cauliflower and I have a can of organic store-bought coconut milk. So coconut milk cauliflower pulao it is for tomorrow.
Coconut milk cauliflower pulao is a very simple pulao and uses very few ingredients, you can get it ready in a jiffy. Wash the rice and keep aside. Clean the cauliflower florets and get them ready. A few spices on hand and you are ready to roll with the coconut milk cauliflower pulao. And oh yes, make it with ghee and it tastes amazing.
Adding ginger is generally a good idea as cauliflower is a cruciferous vegetable and it aids digestion. Avoid garlic if you do not like it. This coconut milk cauliflower pulao makes for an excellent choice to make for lunch box. Kids and adults alike will like it because of the creamy texture and it is really good. So my menu is set, yours?
Try more lunch box recipes:
Tomato Bhaat
Lemon Chitranna
Veeledele Chitranna
Uddina Bhaat
Gorikayi Bhaat
Pudina Vegetable Pulao
Menthya Soppina Bhaat
- 1 Cup basmati rice
- 2 Cups cauliflower florets
- 2 Tbsp ghee
- 5-6 whole black peppercorn
- 1" dalchini
- 2 laung
- 1" chopped ginger
- 1-2 chopped cloves of galric
- ½ Tsp red chilli powder
- ¼ Tsp turmeric
- 1 Tsp dhania powder
- Salt to taste
- ½ Cup coconut milk
- ½ Cup shelled green peas
- Coriander to garnish
- In a bowl, wash the rice 3-4 times changing water everytime till water runs clear, keep aside
- Break the cauliflower florets and cut them into chunks
- Salt a pot of water and dunk the cauliflower florets to wash and remove impurities
- After 2-3 minutes, the cauliflower is lightly cooked yet crunchy
- Drain the florets and keep aside
- In a pan, heat ghee and add whole garam masala, dalchini, laung and peppercorns and saute for few seconds
- Next add chopped ginger and garlic and saute
- The drained cauliflower florets can go in next
- Coat well and cook for a minute
- Add washed rice to the mixture
- Next add all the masalas, red chilli powder, turmeric and dhania powder
- Season with salt
- Pour 1½ Cups water and ½ Cup coconut milk
- Mix well, cover and cook for 10 minutes
- Lastly add shelled green peas
- Cover and cook for further 5-8 minutes or till done and the water has been absorbed
- Garnish with chopped coriander and serve with raitha
Ensure cauliflower is fresh and free of worms
Skip garlic if you do not like it
Coconut Milk Cauliflower Pulao Stepwise:
In a bowl, wash the rice 3-4 times changing water everytime till water runs clear, keep aside
Break the cauliflower florets and cut them into chunks
Salt a pot of water and dunk the cauliflower florets to wash and remove impurities
After 2-3 minutes, the cauliflower is lightly cooked yet crunchy
Drain the florets and keep aside
In a pan, heat ghee and add whole garam masala, dalchini, laung and peppercorns and saute for few seconds
Next add chopped ginger and garlic and saute
The drained cauliflower florets can go in next
Coat well and cook for a minute
Add washed rice to the mixture
Next add all the masalas, red chilli powder, turmeric and dhania powder
Season with salt
Pour 1 1/2 Cups water and 1/2 Cup coconut milk
Mix well, cover and cook for 10 minutes
Lastly add shelled green peas
Cover and cook for further 5-8 minutes or till done and the water has been absorbed
Garnish with chopped coriander and serve with raitha
