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Pick and rinse 1 cup (200 grams) basmati rice in running water till the water runs clear of starch. Soak the rice in enough water for 30 minutes. Later drain the rice and keep aside.
Add the rice in a pressure cooker. Also add 1.5 cups water and 1/4 tsp salt.
Pressure cook the rice for 2 to 3 whistles or for 9 to 10 minutes on a medium flame.
When the pressure comes down on its own, open the lid and fluff the rice with a fork. Keep aside and let the rice become warm or cool down at room temperature.
When the rice is cooking, shred or grate 250 grams cabbage. You can also chop the cabbage. 250 grams cabbage gives about 3 cups of shredded cabbage. Keep aside.
Also crush 1/2 inch ginger + 4 medium garlic + 1 or 2 green chilies, in a mortar-pestle. Chop one medium onion as well as one medium tomato. Keep aside.
Before shredding the cabbage, peel and remove the top skin from the cabbage. Rinse and then halve or quarter the cabbage and blanch in hot water for about 5 minutes.
Heat 2 to 2.5 tbsp oil in a frying pan or wok. On a low to medium flame, add the whole spices - 1 tsp cumin seeds, 1 inch cinnamon, 2 green cardamoms, 2 cloves and 1 small to medium tej patta. Saute the spices till they splutter and become fragrant.
Then add 1/3 cup chopped onions.
On a medium flame, stir and saute the onions till translucent.
Next add crushed 1/2 inch ginger + 4 medium garlic + 1 or 2 green chilies. You can crush in a mortar-pestle.
Saute till the raw aroma of ginger and garlic goes away.
Next add 1/3 cup chopped tomatoes. stir well.
Then add 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/4 tsp garam masala powder and 1/2 tsp coriander powder.
On a medium flame, stir and saute the whole masala till the tomatoes soften and become pulpy. You should also see oil releasing from the sides.
Now add the shredded cabbage. at this step, if you want then you can also add grated carrot, green peas and chopped potato cubes.
Mix the cabbage very well with the rest of the masala.
Season with salt as per taste.
Stir fry the cabbage on a medium flame and cook them till they turn translucent.
Then add the cooked rice.
Gently mix the rice with the cabbage mixture. You can also add the rice in parts and mix.
Saute the cabbage fried rice for 2 to 3 minutes more after mixing.
Garnish with coriander leaves or mint leaves.
Serve cabbage rice hot with a simple dal or raita or you can also have it plain.