Cabbage Rice (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.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups Cooked rice
- 3 tablespoons Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 2 tablespoons Peanuts
- 2 Dried red chilies
- 8-10 Curry leaves
- ½ teaspoon Turmeric powder
- ⅛ teaspoon Hing (Asafoetida)
- 1 ½ cups Cabbage (thinly sliced)
- ½ cup Capsicum (Green bell pepper) (thinly sliced)
- Salt (to taste)
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ½ teaspoon Garam masala
- 2 tablespoons Desiccated coconut
- ½ teaspoon Lemon juice (or Lime juice)
- 2 tablespoons Cilantro or coriander leaves (finely chopped)
Instructions
- 1
Use the leftover rice or cook the basmati rice beforehand and let the rice cool down before using in the recipe.
- 2
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.
- 3
Then add peanuts, dried red chilies, and curry leaves. Saute till peanuts are light golden in color.
- 4
Add turmeric powder and hing.
- 5
Immediately add cabbage, bell pepper, and salt, mix well. Cover and cook till veggies are soft and tender.
- 6
Add red chili powder, coriander powder, garam masala, and desiccated coconut. Mix well and cook for a minute.
- 7
Add cooked rice and mix really well. Cook for 2 minutes or till the rice gets heated through.
- 8
Lastly, add lemon juice and cilantro, stir and serve.