Cabbage Rice Recipe – Authentic Indian Vegetable Pulao

Last Updated on 2 months by Neha Deshmukh

Cabbage Rice Recipe – Authentic Indian Vegetable Pulao

Introduction

There’s just something so comforting about a warm bowl of pulao, isn’t there? It’s the kind of dish my grandmother used to make, filling the whole house with the most incredible aroma. This Cabbage Rice recipe is a simplified version of that, perfect for a quick weeknight meal but still packed with flavour. It’s a lovely way to sneak in some extra veggies, and honestly, it’s just so satisfying! I first made this when I was trying to use up some leftover cabbage, and it quickly became a family favourite.

Why You’ll Love This Recipe

This Cabbage Rice, or pulao as we call it, is a winner for so many reasons! It’s quick, easy, and uses ingredients you probably already have in your pantry. It’s a fantastic one-pot meal, meaning fewer dishes to wash – always a bonus! Plus, it’s a really versatile recipe, easily adaptable to your tastes and what’s in season.

Ingredients

Here’s what you’ll need to make this delicious Cabbage Rice:

• 1 cup Rice
• ½ cup Cabbage, shredded
• 1 medium-sized Onion, chopped
• ¼ cup Peas (optional)
• 2 big Tomatoes, chopped
• 1 Green Chilli, chopped
• 1 tsp Ginger paste
• 1 Bay leaf
• 2 Cloves
• 6-7 Black pepper corns
• 1 tsp Cumin seeds
• 1 Cinnamon stick (1 inch)
• Handful of Coriander leaves, chopped
• Salt to taste
• Oil as needed

Ingredient Notes

Let’s talk ingredients for a sec! Using whole spices like bay leaf, cloves, and cinnamon really elevates the flavour of this pulao. Don’t skip them if you can! The peas are totally optional – I love adding them when they’re fresh and in season, but it’s just as good without. And honestly, shredded cabbage is a game-changer. It cooks so quickly and evenly, making this recipe super speedy. You can buy pre-shredded cabbage to save even more time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your onions, tomatoes, and slit the green chilli. Having everything prepped makes the cooking process so much smoother.
2. Heat a generous drizzle of oil in a pressure cooker. Add the bay leaf, cloves, black peppercorns, and cinnamon stick. Let them sizzle for about 30 seconds – this releases their amazing aroma.
3. Now, add the cumin seeds. Wait until they splutter, then toss in the chopped onions, ginger paste, and green chillies. Sauté until the onions turn a lovely golden brown.
4. Time for the veggies! Mix in the shredded cabbage, peas (if using), and chopped tomatoes. Season with salt and sauté for 2-3 minutes, just until the cabbage starts to soften.
5. Add the rice and water – a 1:2 ratio works perfectly (so, 1 cup rice to 2 cups water). Give everything a good stir to make sure the rice is evenly distributed.
6. Close the pressure cooker lid and cook on medium heat for 2-3 whistles.
7. Once the pressure has released naturally (don’t force it!), gently fluff the rice with a fork.
8. Garnish with a generous sprinkle of fresh coriander leaves and serve hot with a side of raita.

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• If you’re not used to cooking with whole spices, you can use about ½ tsp of garam masala instead, but the flavour won’t be quite as complex.
• A good quality non-stick pressure cooker is your friend here!

Variations

• With Potatoes: My friend, Priya, loves adding diced potatoes to this pulao. About ½ cup of diced potatoes works beautifully.
• With Carrots: A little grated carrot adds a touch of sweetness and colour.
• Lemon Zest: A tiny bit of lemon zest brightens up the flavours.

Vegan Adaptation

This recipe is naturally vegan! Just make sure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Medium-Spicy)

Adjust the amount of green chilli to control the spice level. For a milder flavour, remove the seeds from the chilli or use just half a chilli.

Festival Adaptation (Navratri/Vrat Friendly)

During Navratri or other fasting periods, you can make this pulao vrat-friendly by using sabudana (sago) instead of rice and omitting the onions and garlic.

Serving Suggestions

This Cabbage Rice is delicious on its own, but it’s even better with a side of cooling raita (yogurt dip) and a simple dal (lentil soup). A papadum (crispy lentil wafer) adds a nice crunch.

Storage Instructions

Leftover Cabbage Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for this pulao?

Basmati rice is the classic choice for pulao because of its long grains and lovely aroma. However, you can also use other long-grain rice varieties.

Can I make this recipe without a pressure cooker?

Yes, you can! Cook the rice in a pot on the stovetop. You’ll need to use a little more water (about 2.5 cups for 1 cup of rice) and cook it covered on low heat for about 15-20 minutes, or until the rice is cooked through.

Can I add other vegetables to this cabbage rice?

Absolutely! Feel free to experiment with other vegetables like carrots, peas, beans, or cauliflower.

How can I adjust the spice level of this dish?

Reduce or omit the green chilli to make it milder. You can also add a pinch of red chilli powder for extra heat.

What is the best way to serve this pulao for a complete meal?

Serve with raita, dal, and papadums for a satisfying and balanced Indian meal.