Cabbage Rice Recipe (Indian Cabbage Pulao)

This cabbage rice is a simple, satisfying dish packed with Indian flavors like curry leaves, red chili powder, turmeric powder, peanuts, and dry coconut.

This Indian cabbage pulao is easy to make and requires only 15 minutes (if you have cooked rice ready). This is the perfect recipe if you want to use your leftover rice.

Cabbage Rice Recipe (Indian Cabbage Pulao)

My favorite Cabbage Rice Recipe!

Over the years, I have tried many different Indian rice dishes (including pulao, biryani or simply masala rice) and this is one is my recent favorite. I keep some cooked rice in the fridge and whip up this cabbage pulao quickly in the morning to pack into the lunchbox.

I think the key to the best cabbage rice is using perfectly cooked basmati rice. Follow my ‘how to make basmati rice’ method and you will get perfectly cooked, fluffy, separated rice grains every single time.

I’ve probably made this rice 20-25 times. It’s a regular in our home and actually my hubby’s favorite. Once you try it chances are it will become a staple recipe in your home too!

How to make Cabbage Rice Recipe?

1) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop. then add cumin seeds and let them sizzle.
tempering mustard and cumin seeds

2) Then add peanuts, dried red chilies, and curry leaves. Saute for 20-30 seconds, peanuts will get a light golden color and you will get a nice aroma of curry leaves.
sauteing peanuts, curry leaves and dried red chilies

3) Then add turmeric powder and hing.
adding turmeric powder and hing

4) Immediately add shredded cabbage and sliced bell pepper. Also, add salt.
adding cabbage and green pepper

5) Mix everything well. And cover the pan and continue cooking.
cabbage and green pepper mixed

6) Cook till cabbage and bell pepper are soft (yet not mushy). You may need to open the lid and stir in between to make sure that it is not sticking to the pan.
cooked cabbage and green pepper till soft

7) Then add red chili powder, coriander powder, garam masala, and desiccated coconut. Mix really well and cook for a minute.
adding red chili powder, coriander powder, dry coconut and garam masala

8) Then add cooked rice.
adding cooked rice

9) Mix really well till everything is incorporated well. And cook for 2-3 minutes or till the rice gets heated through.
rice is mixed with spiced cabbage mixture

10) Lastly, squeeze fresh lemon juice and mix.
squeezing fresh lemon juice

11) Garnish with chopped cilantro.
garnishing with chopped cilantro

What to serve with cabbage pulao?

how to make cabbage rice

Check out similar rice recipes
Beetroot rice // Carrot rice // Capsicum rice // Sweet corn rice // Palak rice // Methi rice

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Cabbage Rice Recipe (Indian Cabbage Pulao)

5 from 5 votes
Tried this recipe? Leave a comment and/or give ★ ratings
This cabbage rice is a simple, satisfying dish packed with Indian flavors. This cabbage pulao is easy to make and requires only 15 minutes.
Author: Kanan
Course: Main Course
Cuisine: Indian
Calories: 431kcal
Servings 2
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
US measuring cups are used (1 cup = 240 ml) See details

Ingredients  

  • 3 cups Cooked rice
  • 3 tablespoons Oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Cumin seeds
  • 2 tablespoons Peanuts
  • 2 Dried red chilies
  • 8-10 Curry leaves
  • ½ teaspoon Turmeric powder
  • teaspoon Hing (Asafoetida)
  • 1 ½ cups Cabbage thinly sliced
  • ½ cup Capsicum (Green bell pepper) thinly sliced
  • Salt to taste
  • 1 teaspoon Red chili powder
  • 1 teaspoon Coriander powder
  • ½ teaspoon Garam masala
  • 2 tablespoons Desiccated coconut
  • ½ teaspoon Lemon juice or Lime juice
  • 2 tablespoons Cilantro or coriander leaves finely chopped

Instructions 

  • Use the leftover rice or cook the basmati rice beforehand and let the rice cool down before using in the recipe.
  • Heat the oil in a pan on medium heat. Once hot add mustard seeds. As soon as they start to crackle, add cumin seeds and let them sizzle.
  • Then add peanuts, dried red chilies, and curry leaves. Saute till peanuts are light golden in color.
  • Add turmeric powder and hing.
  • Immediately add cabbage, bell pepper, and salt, mix well. Cover and cook till veggies are soft and tender.
  • Add red chili powder, coriander powder, garam masala, and desiccated coconut. Mix well and cook for a minute.
  • Add cooked rice and mix really well. Cook for 2 minutes or till the rice gets heated through.
  • Lastly, add lemon juice and cilantro, stir and serve.

Notes

  • Instead of bell pepper, you can add other veggies like green peas, julienned carrots.
  • Or skip the addition of other veggies and use cabbage only.

Nutrition

Calories: 431kcal | Carbohydrates: 33g | Protein: 7.4g | Fat: 31.6g | Saturated Fat: 7.6g | Cholesterol: 0mg | Sodium: 618mg | Potassium: 351mg | Fiber: 7.2g | Sugar: 4.6g
*Nutrition information is a rough estimate for 1 serving
Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
5 from 5 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments