PURPLE CABBAGE RICE / Cabbage Pulao

The most beautiful Veg-Main course i have ever cooked. 
 Cabbage is an excellent source of vitamin K and vitamin C. It is also a good source of fiber, manganese, vitamin B6 potassium and omega-3 fatty acids.

Ingredients :


Purple Cabbage : 1Cup, finely chopped
Cooked Basmati Rice  :1 1/2Cup
Onion : 1, medium, finely chopped
Shredded Coconut : 1/4Cup
Green Chilli : 2
Ginger  : 1inch piece
Garlic : 5 Cloves
Bay leaf : 1
Cumin  seeds  : 1tsp
Cinnamon : 1 inch piece
Black Pepper : 1/2tsp
Cloves : 3
Cardamom : 3
Corander leaves : 1/2Cup, Chopped
Ghee : 2tbsp

Method :

1. Make a paste of green chilli, ginger, garlic and half of coriander leaves using a mixer. Keep aside.

2. Heat ghee in a kadai and add cumin seeds. When it starts to splutter add bay leaf, cinnamom, cardamom, cloves, pepper and onion in this same order.Saute till the onions turns to light brown in color.

3. Now add the ginger, garlic, green chilli and coriander paste and saute well.

4. Add shredded coconut and cabbage and combine well. Close with a tight lid and cook in low flame. Add enough salt.

5. When the cabbage is cooked well, add cooked rice and saute for 3minutes. Cover the pan with a tight lid and cook for another 3minutes. Garnish with remaining coriander leaves, ghee roasted cashews and raisins.

6. Remove from fire and serve hot with raitha, pappad and pickle.

Note : You can use the same recipe fore making normal cabbage rice. Purple cabbage takes more cooking time than the normal one.