A wise man once said “Change is the only constant in our lives “. The year before last I had a home in Goa , then we moved to Vizag, turned an empty house into a home , decorated it , celebrated birthdays and Diwali , had lots of friends over for Dinner and tea , all in all it was filled with beautiful moments of happiness and joy.
Now we move back to Goa , will turn a house there into a home , meet more people and make new friends .One of the many advantages of my husband having a transferable job is that I have such a treasure of good friends which I wonder if I would have been able to make if I were staying in one place all my life.
I have learnt so much in all these years be it in cooking , housekeeping , bringing up children and about life in general.
Like they say everyone teaches you either what to do or what not to do.
So its Goodbye Vizag now and hello to Goa. The last few days I have been busy sorting out the things in the house so I didn’t get the time to post anything. I made this Pulao as a quick fix , everyone loved it , my kids wanted it in their school tiffin , so I was sure that its fit to come up on my blog. Here is the recipe for you all.
1. 1 cup long grain rice / Basmati rice
2. 4 cups minced cauliflower ( a medium sized cauliflower will give that much mince).Make sure there is no water in the cauliflower before grating it
3. 2 cups frozen peas
4. 1 heaped cup small cubed carrots
5. 5-6 cloves of garlic
6. 1 star anise (optional)
7. 2 green chillies slit
8. 2- 4 tablespoons any refined oil ( I have used Pomace olive oil)
9. Salt and black pepper to taste
1. Soak the long grain rice or basmati rice for atleast half an hour.
2. Mince the cauliflower in a food processor to a fine mince , or if you are using the grater make sure that you make a fine mince.
3. Place the rice for cooking in double the quantity of water along with a star anise and two slit green chillies.
4. Simultaneously , in another pan , take the oil and add the finely chopped garlic cloves.
5. As soon as they begin to turn golden tumble in the carrots and stir fry for about 5-7 minutes till they remain crunchy but slightly cooked.
6. Tumble in the minced cauliflower , give a stir for 5 minutes and follow by the frozen and thawed green peas and stir on medium flame for about 8- 10 minutes , keeping in mind that the cauliflower should be pleasantly crunchy but not have the raw taste.
7. As soon as the rice is cooked in the other pot , fluff it up and add to the vegetables.
8. Give a gentle stir to mix the two well taking care not to break the rice or else the pulao will look mishy mashy.
9. Season with salt to taste and a little black pepper.
10. You can serve it with any raita of your choice or as a side dish with your main course.