Cauliflower Rice Vegetable Pulao

1. 1

   Prepare the cauliflower rice and vegetables.

   • Wash and dry the cauliflower. Cut it into florets.
   • Grate the florets using a box grater or pulse them in a food processor until they resemble rice grains. Be careful not to over-process.
   • Finely chop the onion and dice the carrot.

   TIPEnsure the cauliflower is completely dry before grating to prevent a mushy texture.
2. 2

   Sauté the aromatics and vegetables.

   • Heat the oil in a large pan or kadai over medium heat.
   • Add the cumin seeds and let them splutter for about 30 seconds.
   • Add the chopped onion and sauté until it turns translucent, about 2-3 minutes.
   • Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
3. 3

   Cook the vegetables and add spices.

   • Add the diced carrots and frozen green peas to the pan.
   • Sauté for 3-4 minutes until the vegetables are slightly tender.
   • Add the turmeric powder, red chili powder, and salt. Mix well to coat the vegetables.

   TIPCooking the harder vegetables first ensures everything is perfectly cooked in the final dish.
4. 4

   Cook the cauliflower rice.

   • Add the grated cauliflower to the pan.
   • Mix everything gently to combine with the vegetables and spices.
   • Cover the pan and cook for 5-7 minutes on low-medium heat, stirring occasionally, until the cauliflower is tender but still has a slight bite.

   TIPAvoid adding any water, as the cauliflower will release its own moisture. Overcooking will make the pulao soggy.
5. 5

   Finish and garnish the pulao.

   • Turn off the heat. Fluff the cauliflower rice with a fork.
   • Sprinkle the garam masala, fresh lemon juice, and chopped coriander leaves over the top.
   • Give it a final gentle mix.
6. 6

   Serve the pulao hot.

   Serve the cauliflower rice vegetable pulao immediately as a light main course or as a side dish with raita or curry.

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