Cabbage Pulao and Sweet Corn Pistachio Korma
Cabbage is loaded with Vitamins, Minerals, Zinc, Magnesium and sodium. Cabbage has a very characteristic flavour. A very humble Vegetable that joins hands with most of the veggies. Cabbage Pulao goes well with Sweet Corn pistachio korma , simple raitha, Paneer butter Masala and a nice aromatic dhal.
Ingredients ( to cook the rice )
Basmathi rice – 2 cups ( soak in water for 1/2 an hour )
Ghee – 1 teaspoon
Oil – 1 teaspoon
Coconut milk – 2 cups
Water – 1 and 1/2 cups
Salt to taste
Ingredients ( for the cabbage mix )
Thinly sliced onions – 1 cup
Thinly shredded cabbage – 1 cup
Slit green chilli – 1
Ghee – 1 tablespoon
Oil – 1 tablespoon
Cloves – 4
Cinnamon – 3 small pieces
jeera – 1/2 teaspoon
Boiled green peas – little
Method ( To cook the rice )
Heat a pan. Add the ghee and oil. Add the drained rice. Add the salt to taste. Sauté on sim flame for 3 minutes. Add the coconut milk and the water. Cover and cook till done. Keep it aside.
Method ( to make the cabbage mix )
Heat a pan. Season. Sauté the onion on sim flame. Once the onions turn transparent, add the shredded cabbage. Cook on sim flame till transparent. Add the slit green chilli. Add the salt to taste. Mix well. Add the cooked rice. Mix gently. Serve hot with Sweet Corn Pistachio Korma.
Chef ‘ Tips
1) Do not over cook the cabbage. A slight crunch is tasty.
2) Always cook the rice on sim flame .