Cabbage Rice Recipe (Indian Cabbage Pulao)

Ingredients

• 450 g (3 cups)cooked rice
• 45 ml (3 tablespoons)oil
• ½ teaspoonmustard seeds
• ½ teaspooncumin seeds
• 30 g (2 tablespoons)peanuts
• 2dried red chillies
• 8–10curry leaves
• ½ teaspoonturmeric powder
• ⅛ teaspoonhing (asafoetida)
• 105 g (1½ cups)cabbage, thinly sliced
• 75 g (½ cup)capsicum (green pepper), thinly sliced
• to tastesalt
• 1 teaspoonred chilli powder
• 1 teaspooncoriander powder
• ½ teaspoongaram masala
• 10 g (2 tablespoons)desiccated coconut
• ½ teaspoonlemon juice or lime juice
• 2 tablespoonscoriander leaves, finely chopped

Instructions

1. 1

   Prepare the rice

   Use leftover rice, or cook basmati rice ahead of time and let it cool before making the pulao.

2. 2

   Toast the seeds

   Heat the oil in a pan over medium heat. When hot, add the mustard seeds; once they begin to crackle, add the cumin seeds and let them sizzle.

3. 3

   Fry the aromatics

   Add the peanuts, dried red chillies and curry leaves. Sauté until the peanuts are light golden.

4. 4

   Add the spices

   Stir in the turmeric powder and hing.

5. 5

   Cook the vegetables

   Add the cabbage, capsicum and salt straight away, then mix well. Cover and cook until the vegetables are soft and tender.

6. 6

   Season the mixture

   Add the red chilli powder, coriander powder, garam masala and desiccated coconut. Mix well and cook for a minute.

7. 7

   Stir in rice

   Add the cooked rice and mix thoroughly. Cook for 2 minutes, or until the rice is heated through.

8. 8

   Finish and serve

   Stir in the lemon juice and coriander leaves, then serve.

What is cabbage pulao?

Pulao is a South Asian rice dish in which grains are cooked or tossed with aromatics and seasonings. This version uses cooked rice, so the vegetables and spices are prepared separately before the rice is folded through.

Cabbage brings a mild sweetness and soft bite, while mustard, cumin, curry leaves and dried chillies give the dish its Indian-inspired flavour. Peanuts and coconut add contrasting crunch and richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 431 calories, 7g protein, 33g carbs, 32g fat.

The cooked rice supplies most of the carbohydrates, while the oil and peanuts contribute much of the fat; rice and peanuts also provide some protein. Pair a serving with a fresh salad or extra vegetables for a more balanced plate.

Build flavour in the pan

Whole spices: let the mustard seeds crackle before adding cumin, which releases its aroma in the hot oil.

Peanuts and leaves: fry them until the peanuts are lightly golden, taking care not to let them darken too much. Turmeric and hing go in next, just before the vegetables.

Keep the vegetables tender

Thin slices: cut the cabbage and capsicum evenly so they soften at a similar pace. Covering the pan helps them become tender before the ground spices are added.

Doneness: the vegetables should be soft but still hold their shape. The method gives no fixed cooking time for this stage, so check their texture as they cook.

Use cool, cooked rice

Rice choice: leftover rice or rice cooked in advance is specified for this recipe. Let freshly cooked rice cool before adding it to the pan.

Gentle mixing: fold the rice through the vegetables until evenly seasoned, then heat it for 2 minutes or until hot throughout. Avoid vigorous stirring, which can break up the grains.

Finish with brightness

Coconut and spices: desiccated coconut, chilli powder, coriander powder and garam masala are stirred in before the rice. Give them a minute to mingle with the vegetables.

Fresh finish: lemon or lime juice and chopped coriander go in at the end. Their fresh, tangy flavour lifts the richer spices and oil.

What to serve with it

Serve the pulao on its own as a simple meal, or pair it with yoghurt or raita for a cooling contrast. A crisp salad or another vegetable side also works well alongside the warm spices.

For a fuller spread, offer a curry or lentil dish with it. Keep accompaniments lightly seasoned so the pulao remains the focus.

Recipe notes & tips

• Cool freshly cooked rice before adding it so it is easier to mix through the vegetables.
• Slice the cabbage and capsicum thinly and evenly for more consistent cooking.
• Have the spices measured and ready before heating the oil.
• Watch the peanuts as they fry; take care not to let them become too dark.
• Add the lemon juice and coriander after the rice is heated through for a fresh finish.

Variations

• Adjust the heat: use fewer dried chillies or less chilli powder for a milder pulao.
• Add more vegetables: mix in another thinly sliced vegetable alongside the cabbage and capsicum.
• Change the citrus: use lime juice in place of lemon juice.
• Make it nut-free: leave out the peanuts, noting that the texture will be less crunchy.
• Use fresh coconut: replace the desiccated coconut with fresh grated coconut.

Common mistakes to avoid

• Adding warm, freshly cooked rice: it can be harder to mix neatly; cook it ahead and let it cool.
• Burning the peanuts: they turn bitter if over-fried; stop when they are light golden.
• Leaving the cabbage too thick: it may soften unevenly; slice it thinly.
• Adding rice before the vegetables soften: the vegetables need to cook first; cover the pan until they are tender.
• Over-stirring the rice: grains may break apart; fold it through gently.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions