Pulao and Korma

Cabbage Pulao and Sweet Corn Pistachio Korma


Cabbage Pulao

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

To Season

Ghee  –  1 tablespoon

Oil – 1 tablespoon

Cloves – 4

Cinnamon – 3 small pieces

jeera – 1/2 teaspoon

To Garnish

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 .





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