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+ servings

Pudina Peas Pulao and Cauliflower Sabji

Course Lunch Box, Main Dish - Gravies, Main Dish - Rice
Cuisine South Indian
By Cook Method Pressure Cooker
Occasion Meals for Two
By Diet Vegetarian
Dish Type Cauliflower Dishes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 people
Author Srivalli


For Pudina Peas Pulao

  • 1.4 cup Rice
  • 2 long Green Chillies
  • 1/2 cup Peas
  • 1/4 cup Onions
  • 1 Cloves
  • 1 Cardamom
  • 1 Bay Leaf
  • 1 Cinnamon
  • 1 Star Anise
  • 2 tbsp Mint Leaves paste or three small frozen cubes
  • Salt to taste
  • 2 tsp Cooking Oil
  • 2.5 cups Water

For Cauliflower Sabji

  • 1 cup Cauliflower florets
  • 1/2 cup Onions
  • 1 cup Tomato puree
  • 1 tsp Curry Powder
  • 1/2 tsp Red Chilli powder
  • A pinch Turmeric powder
  • Salt to taste
  • 2 tsp Cooking Oil
  • Water as required


  • Wash and soak the rice for 15 mins
  • Clean the florets and MW with enough water for 2 mins. drain the water and keep it aside.
  • Since I was using the pressure cooker for both the dishes, I had them on the gas. Chopped onions very finely for the subji, and juliennes for the pulao.
  • Use the same ladle as it saves time and energy!
  • Keep stirring, then add the whole spices to the pulao cooker, combine everything, add the chopped green chillies, and pudina cubes.
  • Simmer for couple of mins. Meanwhile, when the onions for the subji turns colour, add the drained cauliflower, Let it cook, while you puree the tomatoes.
  • Then pour the tomatoes over the cauliflower, along with all the spices. Combine and let it mix together well.
  • For the pulao, when the pudina mix is melted, add the peas, and drained rice. Stir on high flame for a couple of minutes.
  • Add measured water, salt. Adjust the spice. Cover with lid and cook for 3 whistles.
  • For the subji, add enough water and cover with lid. Pressure cook for 4 -5 whistles depending on how soft you want the cauliflower to be.
  • Allow the pressure to fall off before you remove to serving bowls.
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