Saturday, June 18, 2016

Brussel Sprouts and Green Cauliflower Pulao in a Pressure Cooker

One pot meals are delicious as they are versatile. They get tastier as they age and are perfect for lunch boxes - kids as well as adults. What is not to like? I have always liked cauliflower but Brussel Sprouts are a recent favorite. They seemed to be everywhere now and look fresh and inviting. While I barely glanced at them before now I find it hard to walk by them without picking a few.

As for these green cauliflower? I simple got tired of white cauliflower and decided to try one of

Brussel Sprouts are a Fall Crop just like the other cruciferous vegetables and require cool weather and are harvested by the first frost. I was able to find fresh Brussel Sprouts early spring. While they are great with potatoes like in this Potatoes and Brussel Sprouts Masala Fry my favorite is in a mixed vegetable rice. Great for a weeknight meal and the biggest benefit is having a perfect lunch.

While the Pulao can be made as fancy as you wish but for a weeknight meal it can be as simple as possible. A raita or some chips is all is needed to make it a complete meal.

Brussel Sprouts and Green Cauliflower Pulao
Preparation Time:15 minutes
Cooking Time:25 minutes
  1. 2 cups of Basmati Rice
  2. 15 Brussel Sprouts slit in half
  3. 3/4 of a cauliflower broken into florets
  4. 5-6 green chilies slit
  5. 1 tbsp grated ginger
  6. 1 tbsp of finely chopped garlic
  7. 2-3 tomatoes finely chopped
  8. 1 cup of chopped coriander leaves
  9. 1 cup of chopped mint leaves
  10. 1/2 tbsp of red chili powder
  11. salt to taste
  12. 2-3 tsp of oil
  13. seasonings - 1/2 inch cinnamon, few cloves and 1 star anise (whole spices)
  14. 1/2 tsp cumin seeds and 1/2 tsp fennel seeds

  1. Wash and soak the rice for about 20 minutes or so.
  2. Heat oil in a pressure cooker and when hot add the seasonings (whole spices) and saute for 1/2 minute.
  3. Add in the cumin and fennel seeds followed by the onions.
  4. Add the onions and saute till the they start to brown. Add in the ginger and garlic and saute for a half minute more.
  5. Add the coriander leaves and mint leaves and saute till they are completed wilted.
  6. Add in the tomatoes and saute till they become mushy. Add in the salt and chili powder and mix it in.
  7. Now add in the brussel sprout and saute for a minute.
  8. Add the rice and saute gently for about a couple of minutes.
  9. Add the required amount of water (see Note:) and let it come to a boil. and let it cook for about 8-10 minutes till the rice is half cooked and about 3/4th of the water is absorbed.
  10. Add the cauliflower florets and mix it into the rice.
  11. Close the lid put the weight on and in medium low heat let the rice cook for about 6-8 minutes. Turn the heat off and let it sit for another 8 minutes or so.
  12. Note:The amount of water to rice varies depends on if the rice was soaked or not. The Basmati rice I had used required 2 cups of water for every cup of rice but since it was soaked it was sufficient to add 1 1/4 cups of water for every cup of rice.

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