Delicious Cabbage Pulao Recipe | yummyfoodrecipes.in By, 2017-05-19 Delicious Cabbage Pulao Recipe | yummyfoodrecipes.in Discover the taste of Delicious Cabbage Pulao Recipe. This rice dish is tasty, yummy, and easy to make. It is perfect for any occasion. Prep Time: Cook time: Ingredients: 1-1/2 cupsshredded cabbage,3/4 cupcooked brown rice( in a deep pan add enough water and add the brown rice and cook until rice is soft),1 tspoil,1/2 tspmustard seeds ( rai / sarson),1/2 tspurad dal (split black lentils),a pinchof asafoetida (hing),4 to 5curry leaves (kadi patta),3whole dry Kashmiri red chilies, broken into pieces,1/4 cupthinly sliced onions,1/4 tspturmeric powder (haldi),1/4 cupchana dal (split Bengal gram), parboiled,saltto taste,1/2 tspemon juice, Instructions: Heat the oil in a broad non-stick pan, add the mustard seeds and allow them to crackle and add the urad dal, asafoetida, curry leaves and dry red chilies and fry on a medium flame for 1 minute. Add the onions and turmeric powder and fry on a medium flame for 1 minute. Add the shredded cabbage, chana dal, salt and 1 tablespoon of water, mix it well and cook on a low flame for 3 minutes and stir occasionally. Add the cooked brown rice and lemon juice, mix it well and cook on a medium flame for 2 minutes and stir occasionally. Garnish with coriander leaves and serve it hot with a pickle. Nutrient values per serving Energy 162 k cal Protein 5.1 gm Carbohydrate 26.6 gm Fat 3.8 gm Fiber 4.6 gm Meghna Nath

Delicious Cabbage Pulao Recipe

Delicious Cabbage Pulao Recipe

Cabbage Pulao is simple one pot rice dish prepared with shredded cabbage and seasoned with different seasoning. This rice dish tastes very delicious and has a very good flavor. This dish is very easy to prepare and perfect on a busy day.

Ingredients

  • 1-1/2 cupsshredded cabbage
  • 3/4 cupcooked brown rice( in a deep pan add enough water and add the brown rice and cook until rice is soft)
  • 1 tspoil
  • 1/2 tspmustard seeds ( rai / sarson)
  • 1/2 tspurad dal (split black lentils)
  • a pinchof asafoetida (hing)
  • 4 to 5curry leaves (kadi patta)
  • 3whole dry Kashmiri red chilies, broken into pieces
  • 1/4 cupthinly sliced onions
  • 1/4 tspturmeric powder (haldi)
  • 1/4 cupchana dal (split Bengal gram), parboiled
  • saltto taste
  • 1/2 tspemon juice

Directions

  • Heat the oil in a broad non-stick pan, add the mustard seeds and allow them to crackle and add the urad dal, asafoetida, curry leaves and dry red chilies and fry on a medium flame for 1 minute.
  • Add the onions and turmeric powder and fry on a medium flame for 1 minute.
  • Add the shredded cabbage, chana dal, salt and 1 tablespoon of water, mix it well and cook on a low flame for 3 minutes and stir occasionally.
  • Add the cooked brown rice and lemon juice, mix it well and cook on a medium flame for 2 minutes and stir occasionally.
  • Garnish with coriander leaves and serve it hot with a pickle.
Nutrient values per serving
  • Energy 162 k cal
  • Protein 5.1 gm
  • Carbohydrate 26.6 gm
  • Fat 3.8 gm
  • Fiber 4.6 gm

Meghna Nath

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