Cabbage Pulao

Cabbage gets a big No-No at my mother-in-law’s home; yet I am very fond of my mom’s cabbage porrial that I can gorge on a big bowl of it at once. And knowing few of its enormous health benefits like, it gives us healthy intestine, it has got antibacterial & antiviral properties and not to mention that it is widely used for obesity treatment. I personally adore this vegetable for it is very easy to cut, cook, eat and are available in all seasons and are also have culinary versatility as in, we can make south Indian, north Indian, Chinese,  and most other continental dishes. People don’t like cabbage for its smell but pulao overrides this factor, so I attempted cabbage pulao and was honestly good.


1. Cabbage – 1 small (I used red cabbage this time)
2. Onion – 1 large
3. Basmati rice – 1 cup
4. Water – 1 1/2 cups
5. Ghee/ Oil – 2 tbsp
6. Salt to taste
7. Green chili paste – 1/2 tbsp
8. Cumin seeds – 1 tsp
9. Cinnamon – 1″ piece
10. Bay leaf – 1
11. Coriander leaves to garnish.


Step 1: Wash and soak the basmati rice for 15 minutes.
Step 2: Chop theonion into thin half circles and chop the cabbage.
Step 3: Heat oil or ghee in the pressure cooker, crackle cumin seeds in it, drop in cinnamon & bay leaf and then add the sliced onion and saute until it becomesnice brown.
Step 4: Add green chili paste, salt and then drain soaked rice and add it to the masala. Roast until spices seep into the rice.
Step 5: Pour water required for the rice to cook and close lid, let a couple of whistles come and turn off the heat.
Step 6: Once the pressure subsides, open and enjoy a wonderful aroma, garnish with chopped coriander and raita to accompany.


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