Gobi Pulao Recipe | Cauliflower Pulav Recipe

Ingredients

• 190 g (1 cup)basmati rice
• 200 g (2 cups)cauliflower
• 14 g (1 tbsp)ghee
• 15 ml (1 tbsp)oil
• 5 ml (1 tsp)fennel seeds
• 5 ml (1 tsp)cumin seeds
• 3 cm piececinnamon
• 1bay leaf
• 1onion, thinly sliced
• 3 to 4green chillies, slit
• 15 ml (1 tbsp)ginger-garlic paste
• 5 ml (1 tsp)chilli powder
• 5 ml (1 tsp)turmeric powder
• 5 ml (1 tsp)cumin powder
• 5 ml (1 tsp)garam masala powder
• to tastesalt
• a handfulcoriander leaves
• 250 ml (1 cup)milk
• 250 ml (1 cup)water

Instructions

1. 1

   Soak the rice

   Wash the basmati rice and leave it to soak for 30 minutes. Drain it and set it aside.

2. 2

   Sizzle the spices

   Heat the ghee and oil in a pot. Add the whole spices and let them sizzle.

3. 3

   Brown the onion

   Add the sliced onion and slit green chillies. Sauté until the onion is golden brown.

4. 4

   Cook the paste

   Stir in the ginger-garlic paste and sauté for 1 minute.

5. 5

   Sauté cauliflower

   Add the cauliflower and sauté for about 5 minutes.

6. 6

   Add the powders

   Add all the spice powders and salt, then mix well.

7. 7

   Add rice and liquid

   Pour in the water and milk, then add the coriander leaves and drained rice. Mix well.

8. 8

   Simmer the pulao

   Bring the mixture to a boil, then turn the heat down to a simmer. Cover with a lid and cook for 15 to 20 minutes.

9. 9

   Fluff the rice

   Remove the lid and fluff the rice with a fork.

10. 10

    Rest covered

    Cover the pot again and leave it to rest for 10 minutes.

11. 11

    Serve the pulao

    Serve the pulao.

What is gobi pulao?

Gobi means cauliflower, and pulao is a spiced rice dish cooked with aromatics and seasonings. Pulao has a long history across the Indian subcontinent, with many regional versions and combinations of rice, vegetables and spices.

Here, cauliflower cooks with basmati rice, milk and water in one pot. Whole spices, chilli and garam masala give the rice fragrance while keeping cauliflower at the centre of the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 289 calories, 6g protein, 43g carbs, 10g fat.

The rice supplies most of the carbohydrates, while the ghee and oil contribute much of the fat. Cauliflower adds some fibre, and the rice, milk and vegetables contribute to the modest protein; serve with raita or another protein-rich curry for a more balanced plate.

The rice and cauliflower

Basmati rice: soaking it for 30 minutes helps it cook evenly; drain it well before adding it to the pot.

Cauliflower: cut it into similar-sized florets so the pieces cook at much the same rate. The recipe calls for 2 cups, so avoid packing the measure too tightly.

Build flavour in stages

Whole spices: let the fennel, cumin, cinnamon and bay leaf sizzle in the ghee and oil before adding the onion. This briefly heats the spices in the fat and starts the dish with their aroma.

Aromatics: brown the onion before adding the ginger-garlic paste, then give the paste its full minute to cook. Add the cauliflower next, followed by the powdered spices and salt.

Getting the cooking liquid right

Liquid: add the measured milk and water along with the rice and coriander leaves, and mix them through before covering the pot. Bring everything to a boil first, then reduce the heat so the rice simmers gently.

Heat: keep the pot covered for the stated 15 to 20 minutes. Avoid stirring during this stage, as it can break up the rice and cauliflower.

Check texture and doneness

Doneness: the rice should be tender when the cooking time is up. If it still feels firm, keep it covered over low heat and check again shortly.

Rest: fluff the rice gently with a fork, then cover it for 10 minutes. This pause lets the rice settle before serving.

Serving ideas

Raita: serve the pulao with a cooling yoghurt raita for a simple contrast to the spices. A plain yoghurt side also works.

Curry: pair it with a curry if you want a more substantial spread. Serve soon after the resting time so the rice stays fluffy.

Recipe notes & tips

• Soak the rice for the full 30 minutes, then drain it thoroughly.
• Keep the onion moving as it browns so it colours evenly.
• Cut the cauliflower into evenly sized florets for more consistent cooking.
• Once the pot is covered, keep the heat low enough for a gentle simmer.
• Fluff the cooked rice gently to help keep the grains intact.

Variations

• Adjust the chilli: use fewer green chillies for a milder pulao.
• Add peas: stir them in with the cauliflower for another vegetable.
• Use vegetable stock: replace the water with stock for a savoury variation.
• Finish with lemon: add a squeeze just before serving for a fresh edge.
• Serve with raita: pair the pulao with a yoghurt side to complement the spices.

Common mistakes to avoid

• Skipping the soak: the rice may cook less evenly; soak it for the full 30 minutes.
• Adding the rice undrained: excess soaking water changes the liquid balance; drain it well first.
• Cooking on high heat: the base can catch before the rice is done; lower the heat after it boils.
• Stirring while covered: this can break the grains; leave the pot undisturbed during simmering.
• Skipping the rest: the rice may be harder to fluff; cover it for 10 minutes after cooking.

How to store

Cool leftovers promptly and keep them in an airtight container in the fridge for up to 2 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions