Cauliflower Pullao

Name: Cauliflower Pullao (Gobi Pullao)
Cuisine: India
Ingredients: 9 ozs (250 g) Patna rice or basmati; 3 ozs (85 g) ghee; 2 teaspoonfuls salt; 2 ozs (60 g) onions; 5 tablespoonfuls sour cream (khati malai); 5 tablespoonfuls sour cream (khati malai); ⅔ or ⅞ pt (400 or 525 mils) water; 8 ozs (230 g) cauliflower sprigs; 2 to 3 green chillies (sabz mirch); 2 to 3 green chillies (sabz mirch); ½oz (15 g) ginger (adrak); ½oz (15 g) ginger (adrak); 12 finely-chopped cloves of garlic (lasan); 2 crushed brown cardamoms (illaichi); 12 finely-chopped cloves of garlic (lasan); 12 finely-chopped cloves of garlic (lasan); 1″ piece of cinnamon (darchini); ¾ teaspoonful garam masala; 2 crushed brown cardamoms (illaichi); 1″ piece of cinnamon (darchini); 4 ozs (115 g) fried potato vermicelli (sewian); 4 ozs (115 g) fried potato vermicelli (sewian); 4 ozs (115 g) fried potato vermicelli (sewian); Finely-chopped fresh coriander leaves (dhania) or parsley; ½oz (15 g) roasted almonds (badam); ½oz (15 g) roasted almonds (badam); Sliced tomatoes and cucumber; Sliced tomatoes and cucumber; 1 teaspoonful black cumin seeds (kala zeera); 1 teaspoonful black cumin seeds (kala zeera)

Gobi Pullao

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

9 ozs (250 g) Patna rice or basmati
3 ozs (85

Asia
India
Dinner
Spicy

Method

Clean and wash the rice. Soak for half an hour in ⅔ pt (400 mils) water for pressure cooking or ⅞ pt<