A vegetarian Indian meal isn’t complete until there’s rice on the table. Pulao is the ideal food that is neither too heavy nor too light or bland, like plain rice, making it the ideal substitute for people who don’t like plain rice. Cooking pulao at home is also not difficult, and it makes a wonderful addition to the menu, even when you have company around. You may find a variety of pulao recipes if you search and explore. Take vegetarian pulao, matar pulao, paneer pulao, zafrani pulao, and more varieties. We provide you with a delectable recipe for creating cauliflower pulao. Cauliflower (gobhi) pulao, an incredibly simple, quick, and delectable pulao dish with an unrivaled crunch and flavor, is a mainstay of all opulent Indian spreads. Rice prepared with a few spices and crunchy cauliflower florets can quickly liven up a dish. It goes well with a dollop of chutney or a cool serving of raita. Soon, you will be treated to something special. So, let’s try it out! Read the complete recipe for making cauliflower pulao below.
How to Make Cauliflower Pulao/Pilaf in Instant Pot
Take cauliflower florets, turmeric powder, red chili powder, garam masala powder, and salt in a large mixing bowl. Mix well and marinate for at least 15 to 20 minutes. This step is optional. If you don’t have time, you can directly add to the pot. Press SAUTE mode on the Instant Pot. Add oil, and once it’s hot, add all the whole spices. Saute for 30 seconds until aromatic. Add sliced onions, ginger-garlic paste, and saute for 2-3 minutes until they turn soft and light brown in color – stir regularly. Next, add chopped tomatoes, and dry spices like red chili powder, turmeric powder, garam masala powder, and cook for another 2 minutes till tomatoes turn soft and mushy. Then, add the marinated cauliflower, green peas, salt, and water. Make sure to Deglaze the bottom of the pot to remove any stuck bits and avoid BURN Alert. Next, add rinsed Basmati Rice, salt and mix everything well. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 4 minutes. Wait for Natural Pressure Release (NPR). If you don’t have time, then do a Quick Release (QR). Remove the lid away from you, Squeeze some lime juice, and sprinkle coriander leaves. Cauliflower Peas Pulao (Gobi Pulao) is ready. Serve with raita or plain yogurt.
Stovetop Pressure Cooker Method
Follow the same steps, close the lid, place a whistle, and cook for one whistle on medium flame.
Tips & Variations
You can use any kind of rice. But I prefer Basmati Rice for pulao. Marinating cauliflower is optional, it is mostly done to flavor up the cauliflower. Because cauliflower tends to cook very quickly, use larger florets in this recipe. Soaking basmati rice is optional. In this recipe, I didn’t soak the rice, But if you have time, you can soak for 15-20 minutes and reduce the water by ¼ cup. Increase or decrease spices according to your preference. In the end, You can also add bread croutons and fried cashews, which add a nice taste and texture to the pulao.
If you like this recipe, then check out more Cauliflower Recipes
Cauliflower Coconut Curry Tandoori Cauliflower Cauliflower Fried Rice Gobi Manchurian Coconut Cauliflower Rice Aloo Gobi
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