Maharashtrian Style Cauliflower Pulao

This is a simple step-by-step Recipe for making at home spicy typical Maharashtrian Style Cauliflower Pulao/Pulav or Flower Bhaat. This is tasty and filling main course rich dish, prepared using Cauliflower as the main ingredient along with a typical homemade Maharashtrian Masala.

The Marathi language version of this Pulao dish can be seen here- Spicy Cauliflower Pulao

Preparation Time: 20 Minutes
Serves: 4 Persons

2 Cups Rice (Basmati or Delhi Rice)
1 Cup Cauliflower Florets
1 Teaspoon Lemon Juice
2 Tablespoon Coriander Leaves
Salt as per taste and liking

For the Masala
1 Medium size Onion (chopped)
1 Tablespoon Ginger-Garlic Paste
3 Green Chilies Paste
1 Teaspoon Red Chili powder
¼ Teaspoon Turmeric Powder
¼ Teaspoon Coriander-Cumin seeds Powder
Teaspoon Garam Masala or Biryani Masala

For the Tadka (seasoning)
1 Tablespoon Oil
४ Cloves
3 Green Cardamoms
1 Bay Leaf
½” Cinnamon piece
1 Teaspoon Caraway Seeds
Oil for deep frying the Cauliflower Florets

Wash the Rice and keep it aside for 20 minutes. Wash the Cauliflower Florets and apply the Salt and Turmeric Powder and keep them aside.
Heat the Oil in a kadai and deep fry the Cauliflower Florets for five minutes on a slow flame. Then remove the fried Cauliflower Florets from the flame and keep them aside.
In a pressure cooker and the Cloves, Green Cardamom, Bay Leaves, Cinnamon piece, Caraway Seeds, chopped Onion and sauté for 2-3 minutes and then add the Ginger-Garlic Paste, Green Chili Paste and sauté for a minute.
Then add the washed Rice, Red Chili Powder, Turmeric Powder, Garam Masala, Coriander-Cumin seeds Powder and sauté for two minutes.
Add the Salt, Lemon Juice, fried Cauliflower Florets and 4 cups hot Water, mix it well and close the pressure cooker and cook until you get two whistles of the pressure cooker.
Serve hot, while serving garnish with chopped Coriander Leaves.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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