Pepper Pulav with Gratineed Cauliflower and Onions + Beetroot Raita.

Pepper Pulav with Gratineed Cauliflower and Onions 

This pulav is a healthier version as it is prepared with Brown Basmati Rice and i have used only Pepper and Jeera for seasoning to keep the pulav a bit mild without the hot spices. It is very light on stomach and can be had whenever you want to keep a light dinner option.

Gratin іs а widespread culinary technique іn food preparation іn whіch аny parboiled vegetable / fruit / ingredient іs topped wіth а browned crust, often using breadcrumbs, grated cheese, egg and/or butter. For this recipe i have used homemade white fresh butter you can use any one of your choice.

Wash and soak 1 cup of Brown Basmati Rice (you can use any pulav rice of your choice) for at least 1 hour. (Brown rice takes more time as well as water to cook so if using brown rice soak it for 1 hour or else 25-30 minutes is enough). Wash again and strain in a colander and keep ready.

Cut cauliflower to medium sized florets. You should have about 2 cups of cauliflower for one cup of rice. Chop two large sized onions roughly into quarters and loosen them.

Rinse and Micro wave the cauliflower on high for 5 minutes. If not using micro wave parboil the cauliflower till its 3/4 th cooked in 4 glasses of water on high heat. Remove, Strain well and keep aside. Retain the strained water, you can use it for cooking the rice.

Heat 1 tblsp of butter in a deep thick bottomed kadai (I used homemade you can use any). When about to melt add in ¾ cooked cauliflower and stir fry on high heat. Push the cauliflower towards the sides of the Kadai. See that they are not in the centre of the kadai. This method is to ensure that the cauliflower retains its crispiness and does not get mushy. At the same time gets a burnt surface. (This is the technique used by Chef’s in hotels) When you get that crispy and brownish tinge remove and keep aside. Repeat the same process with the onions adding 1 tsp of butter (for onions 1tsp is enough). Remove when the sides of the onions get brownish tinge and keep aside. Mix the cauliflower and onions with a tsp of coarsely crushed pepper powder and salt to taste and keep ready.

In the same kadai heat 2 tblsp of ghee when hot lower heat and add in 1 tsp of jeera and 2 tsp of coarsely ground pepper powder, fry for just few seconds and add in the drained rice and fry for 3-4 minutes on medium heat. Add the retained water which should be boiling hot and mix well (There should be about 3-1/2 cups of water). Add salt to taste and bring the rice and water to a boiling point, lower heat and cook till almost done. Check to see if more water is needed. The water content for brown rice depends upon the variety of the rice, so keep some boiling water handy. When the rice is cooked 90% add in the cauliflower and onions and mix well. Cover and cook till done. Serve with any Raita or spicy gravy dish.

** For the Beetroot Raita Recipe please refer #Salad,