Rice - 1 & 1/4 cup
Green Chilies - 2 long
Peas - 1/2 cup
Onions - 1/4 of a big one
Cloves - 1
Cardamon - 1
Bay leaf - 1
Cinnamon - 1"
Star anise - 1
Mint paste - 2 tbsp or three small frozen cubes
Salt to taste
Oil - 2 tsp
Water - 2 & 1/2 cups
Cauliflower florets - 1 cup
Onions - 1/2 medium
Tomato puree from 2
Curry Powder - 1 tsp
Red chili powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil 2 tsp
Water as required
How to make both at the same time!
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 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 chilies, 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 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.