Pick 'N' Cook

Rustic Cabbage Pulao &

Onion Chutney 

Ingredients
Cabbage Pulao

• Olive oil - 1 tsp
• Cabbage - 1/2 cup
• Onions - 1 (medium)
• Basmati Rice (cooked) - 1 cup
• Corn (fresh/frozen) - 1/4 cup
• Salt as needed
• Cinnamon Powder - 1 tsp
• Crushed Pepper - 1 tsp

Onion Chutmey

• Oil - 2 tsp
• Mustard - 1 tsp
• Onion - 1 (large)
• Green chillies - 2
• Tamarind water - 1/2 cup
• Jaggery - 1 tsp

Method
Cabbage Pulao

1. Cook basmati rice and keep aside.
2. Heat oil in a pan.
3. Add sliced onions, cook till transparent.
4. Add chopped/shredded cabbage.
5. Roast till it turns brown (burnt with smoky flavor).
   
   
   
6. Add golden corn and toss them along with cabbage.
7. Add cooked basmati rice.
8. Add salt.
9. Add cinnamon powder, crushed pepper and toss well.
   
10. Switch off the flame, serve with onion chutney.

Onion Chutney

1. Extract tamarind juice for tamarind by soaking it in hot water, keep aside.
2. Heat oil, add mustard.
3. Add sliced green chillies.and chopped onions.
   
   
   
   
4. Saute them.
5. Add tamarind juice.
   
6. Leave them to boil.
7. Add jaggery at last.
8. Make them thick and serve with cabbage pulao