CABBAGE RICE (CABBAGE PULAO) - INSTANT POT
Cabbage Rice or pulao is a simple one pot healthy rice dish made with cabbage, rice and few spices
Provided by Bhavana Patil
Categories Main Course
Time 25m
Number Of Ingredients 19
Steps:
- Grind/Blend green chilies, ginger, garlic, cinnamon, cloves, cardamom together to a coarse paste. Keep aside. You can also add two tablespoons of fresh coconut while grinding tastes excellent.
- Press SAUTE mode on Instant Pot. Add oil to the POT. Once POT is hot, add in the cumin/jeera. Then add the blended mixture and saute for 15 secs.**Note: the mixture can stick or burn to the bottom, stirring continuously.
- Then add in the onions and saute until the onions turn light brown.Note:You can also add chopped tomatoes to this recipe, but I haven't added them in this.
- Now add in the chopped cabbage, green peas, turmeric powder, mix well and saute for 30 secs.
- Add rice, garam masala, salt, water, and give a quick stir.
- Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 6 minutes.
- Do a QUICK RELEASE (QR), OR if you have time, wait for NATURAL PRESSURE RELEASE (NPR).
- Once the pressure has released, open the lid. Add the juice of a half lemon and garnish with coriander leaves and mix well.
- Cabbage Rice or Cabbage pulao is ready, serve with yogurt or raita.
- Follow the same steps and close the lid place a whistle and cook for 2 whistles on medium flame. Pressure cooker Cabbage Pulao is ready.
Nutrition Facts : Calories 220 kcal, Carbohydrate 45 g, Protein 4 g, Fat 80 g, TransFat 9 g, Sodium 670 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CABBAGE RICE RECIPE (INDIAN CABBAGE PULAO)
This cabbage rice is a simple, satisfying dish packed with Indian flavors. This cabbage pulao is easy to make and requires only 15 minutes.
Provided by Kanan
Categories Main Course
Time 20m
Number Of Ingredients 18
Steps:
- Use the leftover rice or cook the basmati rice beforehand and let the rice cool down before using in the recipe.
- Heat the oil in a pan on medium heat. Once hot add mustard seeds. As soon as they start to crackle, add cumin seeds and let them sizzle.
- Then add peanuts, dried red chilies, and curry leaves. Saute till peanuts are light golden in color.
- Add turmeric powder and hing.
- Immediately add cabbage, bell pepper, and salt, mix well. Cover and cook till veggies are soft and tender.
- Add red chili powder, coriander powder, garam masala, and desiccated coconut. Mix well and cook for a minute.
- Add cooked rice and mix really well. Cook for 2 minutes or till the rice gets heated through.
- Lastly, add lemon juice and cilantro, stir and serve.
Nutrition Facts : Calories 431 kcal, Carbohydrate 33 g, Protein 7.4 g, Fat 31.6 g, SaturatedFat 7.6 g, Sodium 618 mg, Fiber 7.2 g, Sugar 4.6 g, ServingSize 1 serving
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