Gobi Fried Rice | Cauliflower Fried Rice

Gobi Fried Rice

This is as street food as you can get to! Gobi Fried Rice is what you get when you visit Tirumala and want to have a quick bite before you decide to hit the bed for an early darshanam. I don’t think this can be found elsewhere, as this must be something the local innovative chefs seem to have come up to attract the tourists. When we visit Tirumala with our relatives, I get to taste the street food as they don’t have such qualms as Daddy would have. Not that I complain either ways. I am always a roman with romans. So now you know.

A couple of years back, when we visited with our huge family, we had split thoughts on what to eat for a quick dinner. My FIL and BIL took us to the joint that served piping hot meals and the main attraction was the Gobi Fried Rice. It was getting disappeared by the bucket, literally. I even peeped in the backyard where this was getting prepared and yes it was one active kitchen. So when everybody wanted to try Gobi Fried Rice, I thought why not! And was it yum! You must eat there to remember the taste for a lifetime.
Gobi Fried Rice

Since then I have always wanted to recreate that at home. Whether my meal today was matching those innovative cooks or not, I really enjoyed making a single pot for myself. I made this for my Sunday lunch and being the lone veg eater, I decided the Main Course demanded I treated myself. I told Amma that I will be sending across some for her taste, only to know later that she doesn’t like cauliflower much. I wonder how one still learn new things about one’s kin!

Anyway Athamma said she didn’t remember that taste, however, this tasted awesome, she is always my touch bearer I tell you! Hubby dear refused to even taste as he can’t do mixed dishes. Still, he was curious to know if this dish matched that night’s feast. That memory remains very fresh in our minds even after so many years. The dish was sheer brilliance both in taste and presentation and of course their indigenous ways to please customers.

After having decided that I would be preparing this for the final day under Main course, I thought I would go all the way and make it more street food sorts with food colour etc. I made the Gobi Manchurain as I normally make and the rice in the regular Fried Rice method. Overall the crunchy and fried gobis did lend a good taste to the rice.

Step by Step Pictures for making Gobi Fried Rice












Gobi Fried Rice

Ingredients Needed

For the Rice

2 cups Basmati Rice
1.5 tsp Ghee
1.5 tsp Cooking Oil
1 Bay Leaf
2 Clove
1 inch Cinnamon
1 Cardamom
1 tsp Ginger Garlic paste
1 long Green Chilli

For the Gobi Manchurian

1 cup Cauliflower florets
Salt to taste
1 cup All Purpose Flour /Maida
2 tbsp Corn Flour
1 tsp Ginger Garlic Paste
1/2 tsp Green Chilli paste
1 long Green Chilli
1 tsp Soy Sauce
A pinch Red Food Colour
Water to make batter
Cooking Oil for deep frying

For the Fried Rice

2 tsp Cooking Oil
1 cup Mixed Vegetable I used Carrot, Beans, and Cabbage
4 stack Spring Onions
1 Green Chillies
1 tsp Cumin Seeds
Salt to taste
1 tsp Pepper Powder

How to make the Gobi Fried Rice.

For the rice

Wash and soak the rice for 15 mins.

In a nonstick pan, heat oil, saute the whole spices and add green chilies and ginger garlic paste.

Then add drained rice and saute for a couple of mins.

Add 1 & 1/2 cup water for each cup of rice. Add salt and bring it to boil. Simmer and cook till done. Keep it aside.

For the Gobi Manchurian

Wash and soak the Gobi in salted hot water for 10 mins.Wash again.

In a bowl, mix the flours, along with all the other ingredients except oil.

Heat the oil for deep frying.

Dip in the Gobi and deep fry in oil

For the Fried Rice

Meanwhile, have another nonstick pan on heat, add oil sprinkle cumin and let it crackle. Add the spring onions along with green chilies.

Then saute all the vegetables till they are done, yet crunchy. Add the soya sauce, pepper, and salt. Add the fried gobis and mix everything.

Add the cooked rice and combine everything together.

Adjust spice and finally add the spring onion greens.

Notes:

In a typical Fried rice that is part of the Indo Chinese cuisine, cumins are not added.

The rice that is made today was just ghee rice that was part of the non vegetarian meal as well. Didn’t want to make two different rice dishes. I normally cook rice with just salt.

Even though I added green chilies in three different stages, the final dish wasn’t so spicy. so you can adjust as per your taste.

 

Print Recipe
Gobi Fried Rice ~ Street Food from Andhra
Gobi Fried Rice is a quick rice dish that is served in Tirupati, Andhra. The regular fried rice gets elevated to the next level with fried gobi Manchurian added to the rice.
Gobi Fried Rice
Votes: 0
Rating: 0
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Rate this recipe!
Course Lunch Box
Cuisine Indo Chinese
By Cook Method Deep Fried, Stovetop
Occasion Weekend Special
Dish Type Street Food
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For the Rice
For the Gobi Manchurian
For the Fried Rice
Course Lunch Box
Cuisine Indo Chinese
By Cook Method Deep Fried, Stovetop
Occasion Weekend Special
Dish Type Street Food
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For the Rice
For the Gobi Manchurian
For the Fried Rice
Gobi Fried Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the rice
  1. Wash and soak the rice for 15 mins.
  2. In a nonstick pan, heat oil, saute the whole spices and add green chilies and ginger garlic paste.
  3. Then add drained rice and saute for a couple of mins.
  4. Add 1 & 1/2 cup water for each cup of rice. Add salt and bring it to boil. Simmer and cook till done. Keep it aside.
For the Gobi Manchurian
  1. Wash and soak the Gobi in salted hot water for 10 mins.Wash again.
  2. In a bowl, mix the flours, along with all the other ingredients except oil.
  3. Heat the oil for deep frying.
  4. Dip in the Gobi and deep fry in oil
For the Fried Rice
  1. Meanwhile, have another nonstick pan on heat, add oil sprinkle cumin and let it crackle. Add the spring onions along with green chilies.
  2. Then saute all the vegetables till they are done, yet crunchy. Add the soya sauce, pepper, and salt. Add the fried gobis and mix everything.
  3. Add the cooked rice and combine everything together.
  4. Adjust spice and finally add the spring onion greens.
Recipe Notes

In a typical Fried rice that is part of the Indo Chinese cuisine, cumin seeds are not added.

The rice that is made today was just ghee rice that was part of the non vegetarian meal as well. Didn't want to make two different rice dishes. Normally when you make fried rice, the rice is cooked with just salt.

Even though I added green chilies in three different stages, the final dish wasn't so spicy. so you can adjust as per your taste.

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26 comments

  1. Yummy recipe…i am sure it will be a hit in my home…and you know i am going to tirupathi by next week, will try my best to taste this street food and tell you..

  2. Its amazing to see how innovative food in small eat outs can be!!I guess the whole idea of tawa pulao was some great thinking by the Mumbai street food guys, rt? Anyway, your gobi rice looks great and is right now tempting me to go make it for Shreyas 🙂

  3. Valli, i love ur innovative ideas that somes to ur mind so soon… wow.. fried looks tenpting….
    Tell me in India which is the best Basmathi rice to cook for fried rice..bcoz when i tried with india gate, my fried rice turned into veggie biriyani dish hahaha…..

  4. Love, love, love the idea. Looks awesome and very tempting. Now you are invoking my creative juices to try all the other variations to this gobi fried rice. Nice one Valli!

  5. We used to go to Tirupathi regularly when I was a kid. But dad never let me eat such stuffs,you know why! This rice is so inviting and I have been drooling over your pics for quite sometime. Very innovative recipe and thanks for sharing.This too is joining the bookmarked recipes 🙂

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