Gobi keema pulao(cauliflower pulao)

Ingredients:

Basmathi rice                      -1cup
Cauliflower finely chopped-2 cups
Frozen peas                        -1/3 cup
Tomato purée                     -1/2 cup
Butter                                 -11/2 tbsp
Chopped garlic                   -1 tbsp
Cumin seeds                        -1/2 tsp
Green chili                           -2 slit
Coriander powder                -1/4 tsp
chili powder                         -1/4 tsp
Turmeric                              -little
Yogurt                                 -1 tbsp
Salt                                      -to taste
Cilantro                              – to garnish
preparation time:20 min
Cooking time     :25 min

Method:

• Cook basmathi rice in a pot/cooker until well done .

• In a kadai heat butter and fry finely chopped garlic until the raw flavor goes off.

• Add the cumin seeds ,green chilies.

• Pour the tomato puree and cook until oil oozes out.

• Now add turmeric ,salt,chili powder and coriander powder.mix well.

• Add the finely chopped cauliflower and frozen peas and mix well.

• Cover and cook it  for 2 minutes.Then open  and yogurt,mix well and cover it again.

• When the cauliflower is cooked well open and top it up with little butter.

• When the butter melts put the cooked rice and mix well.

• Garnish with cilantro

• Serve with Raitha /chips