Cauliflower Rice Prep-Time:10-12 min Serves: 5
Ingredients:
1) Cauliflower(Roughly picked small flowers),Cabbage(finely chopped or shredded),
2) Ginger(Small piece roughly chopped),
3) Garlic cloves (4-6 roughly smashed with skin *it provides some smell of Chakka which is commonly used in making biryani) ,
4) Elachi cloves (2-3 powdered roughly )
5) Red onions (medium sized 3-4 roughly sliced)
6) Green chilli (3-4 medium sized horizontal cut)
7) Salt According to your taste
8) Oil-1/2 tbsp (or can be reduced if done in nonstick pan or increased according to your requirement)
Parboiled Basmati rice or any leftover rice(any rice or brown rice or quinoa)
9) Water accordingly.
Note:1)If quinoa is used instead of rice then add boiled and roughly chopped potatoes or baby potatoes).
2)The quantity of Cauliflower must be slightly more than the Cabbage.
Method:1)Place a non-stick pan on medium heat and now add 1/4 tsp of oil when oil starts to heat, add green chillies and mix it well until the skin on the chillies is seperated.
2)Now add cauliflower, cabbage, onion, ginger, garlic cloves, add pinch of salt, water 2-3 tablespoons and mix it well and place the lid.
Let it cook for 1min on medium flame with the closed lid.
3)After one min, add some Elachi(powdered) * (red garlic chilli powder if u want to make it spicy) *(if quinoa is used then add potatoes at this point)
4)Add a little bit of oil and cover the pan and on high flame till the veggies are boiled say 2-3 min then turn the heat to medium.
5)Turn the heat on medium, add Rice(or any substitute), salt, little bit of oil (drizzled) close the lid and let it cook for 2-3min
6)Switch off the gas and let it cool for 1 min before you mix(or else the dish may become soggy).
Serve the dish as it is or serve it with coriander or spring onion for garnish.
1) Cauliflower(Roughly picked small flowers),Cabbage(finely chopped or shredded),
2) Ginger(Small piece roughly chopped),
3) Garlic cloves (4-6 roughly smashed with skin *it provides some smell of Chakka which is commonly used in making biryani) ,
4) Elachi cloves (2-3 powdered roughly )
5) Red onions (medium sized 3-4 roughly sliced)
6) Green chilli (3-4 medium sized horizontal cut)
7) Salt According to your taste
8) Oil-1/2 tbsp (or can be reduced if done in nonstick pan or increased according to your requirement)
Parboiled Basmati rice or any leftover rice(any rice or brown rice or quinoa)
9) Water accordingly.
Note:1)If quinoa is used instead of rice then add boiled and roughly chopped potatoes or baby potatoes).
2)The quantity of Cauliflower must be slightly more than the Cabbage.
Method:1)Place a non-stick pan on medium heat and now add 1/4 tsp of oil when oil starts to heat, add green chillies and mix it well until the skin on the chillies is seperated.
2)Now add cauliflower, cabbage, onion, ginger, garlic cloves, add pinch of salt, water 2-3 tablespoons and mix it well and place the lid.
Let it cook for 1min on medium flame with the closed lid.
3)After one min, add some Elachi(powdered) * (red garlic chilli powder if u want to make it spicy) *(if quinoa is used then add potatoes at this point)
4)Add a little bit of oil and cover the pan and on high flame till the veggies are boiled say 2-3 min then turn the heat to medium.
5)Turn the heat on medium, add Rice(or any substitute), salt, little bit of oil (drizzled) close the lid and let it cook for 2-3min
6)Switch off the gas and let it cool for 1 min before you mix(or else the dish may become soggy).
Serve the dish as it is or serve it with coriander or spring onion for garnish.
Comments
Post a Comment