Fragrant, comforting, and easy to serve as a complete meal, Cauliflower Peas Pulao is a Indian main course made with cooked basmati rice, + 1 teaspoon vegetable oil, and small cauliflower florets in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 2.5 cups cooked basmati rice
  • 2 tablespoons + 1 teaspoon vegetable oil (divided)
  • 1.5 cups small cauliflower florets
  • 1/2 cup green peas
  • 1 medium onion (finely chopped)
  • 2 large tomatoes (pureed)
  • 1 teaspoon pav bhaji masala
  • 3/4 teaspoon cumin seeds
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 green chili (chopped)
  • salt (to taste)

Whole spices

  • 1 bay leaf
  • 2 black cardamom
  • 3 cloves
  • 4-5 peppercorn
  • 1 cinnamon stick

to garnish

  • 2 spring onion greens (chopped)
  • 2 tablespoons chopped cilantro
  • juice of half lemon

Method

  1. Heat 1 teaspoon of oil in a pan on medium heat. Once hot, add the tiny cauliflower florets to it. Cook for around 5 minutes or till the florets get lightly browned. Remove pan from heat and set aside.
  2. In another pan (preferably heavy bottom) add 2 tablespoons of oil.
  3. Once the oil is hot add all the spices listed under "whole spices" - cinnamon stick, bay leaf, black cardamom, cloves and peppercorns. Saute for 30 seconds or till fragrant. Add cumin seeds and let them crackle.
  4. Then add grated garlic, ginger and green chili. Saute for 30-40 seconds or till they start turning light golden in brown in color.
  5. Add chopped onions and cook for another 2 minutes or till they start turning brown.
  6. At this point add the tomato puree and mix. Cook the puree for 2-3 minutes.
  7. Add pav bhaji masala, salt and cook for 2-3 minutes till the onion tomato masala dries out and oil starts oozing from the side.
  8. Add sauteed cauliflower and peas. Mix and cook for a minute.
  9. Add cooked rice and mix gently. Lower the heat and simmer for 2 minutes. Cover the pan, switch off the heat and let the lid remain on the pan for 5 more minutes.
  10. Remove lid and add spring onions and cilantro.
  11. Squeeze in fresh lemon juice and serve the pulao immediately with some yogurt on the side!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.