Cabbage~Potato Pulav/ Spiced Rice.

"Cabbage~Potato Pulav/ Spiced Rice" ... A simple delicious spiced veggie rice, quick to make and tastes lovely served along with any spicy curry dish ... Yummilicious ...

** Cabbage is a versatile veggie that though pungent in smell and taste when served as it is adapts well when combined totally into another dish. Often this veggie is not loved by many when served as a simple bhaji, but accepted when prepared as a deep fry, sannapolo, noodles etc. This time I prepared a pulav/ spiced rice with it with addition of some fried potatoes and it sort of tasted good when served with spicy curry. 

** Here is my simple recipe for "Cabbage~Potato Pulav/ Spiced Rice" ... My Style ...

** Wash and cook 1 cup of Rice in plenty of hot water till 75% cooked and then rinse it well under running water and strain off all excess water by putting it in a colander. Once the water has been drained well, spread it on a plate and all to coll and get dried well. 

** Peel off the skin of 2-3 large potatoes, wash them well, cut into 4 cubed pieces and pat them dry. You can either Micro wave for 4-5 minutes till 3/4th cooked or cook them in some water or pressure cook the same too. In all cases see to it that it is just 75% done. 

** Chop cabbage into cube shaped chunks, say about 3-4 cups, wash and strain off all excess water. Again you can Micro Wave it for about 4-5 minutes or you can also stir fry the cabbage for a few minutes only. Retain the crunch in the cabbage and do not overcook it. 

** Heat 3-4 tblsp of oil in large sized thick bottomed kadai. When hot add a handful of cashew nuts and fry till brown in color, remove and keep aside for garnishing. Add in the prepared and kept aside potatoes after patting them dry and stir fry till a bit off color changes. 

** Now add in a pinch of haldi/ turmeric powder and large pinch of sambar powder (i used store bought powder) and fry on medium to low heat till golden in color. Do not burn it and if you find the oil getting less, you can add in a tablespoon. Remove and keep it aside. 

** In same pan add in 2-3 tblsp of ghee/ toop to remaining oil, add 10-12 curry (kadipatta/ karbev) leaves, 1-2 tblsp of sambar powder, ½ tsp haldi/ turmeric powder, ½ tsp fennel (badisep/ sounf) powder, 2 tsp of Goda Masala (or Garam masala) and fry well. 

** Add in fried potatoes, salt to taste and mix well.  Then add the cooked cabbage and mix well for a few minutes and finally add the cooked rice and toss all well together. Cover and cook on low heat for 5-10 minutes in its own steam. 

** Remove and add freshly squeezed juice of half a lemon, mix, garnish with fried cashew nuts, handful of finely chopped coriander/ dhania leaves. Top it with a tablespoon of melted ghee and cover with a tight lid and leave aside for 15-20 minutes for the flavors to seep in. 

** "Cabbage~Potato Pulav/ Spiced Rice"  is done and ready to be served. Tastes equally good if served with any side dish of your choice or some raita too. However, I prefer to have this rice with simple spicy hummana/ curry or panna upkari as it somehow lifts the taste of pulav very much and in my home we prefer it so., do try this out for a change from others.