• Nupur Bhattacharya

Achari Gobi Rice/Achaari Gobhi Rice/Achari cauliflower rice/Achari Gobhi/Achari Pulao recipe

Updated: Jan 10

If you like the flavor of indian pickle, this recipe is for you! A zesty rice with cauliflower and capsicum (bell pepper) flavored with the pickle masala of your choice! Try it!!


Yield: 3-4 servings

Spice mix

Mix equal parts of:

Cumin seeds

Fennel seeds

Fenugreek seeds (methi)

Black Caraway seeds (kalonji)

Mustard seeds

This spice can be stored in a container for use in other curries as well

Cauliflower cut in small florets....400g

Pre-cooked rice...5 cups (cooked from 2 cups basmati rice ~250g)

Finely chopped onion...4 tbsp.

Green Capsicum (Bell pepper)...1 (chopped)

Fresh ginger paste...1 tbsp.

Mustard oil...5 tbsp

Spice mix...1/2 tsp.

Turmeric powder...1/2 tsp.

Hing (asafoetida)...1/2 tsp.

Amchur powder (dry mango powder)...2 tsp.

Coriander leaves (chopped)...4 tbsp.

Coriander powder...2 tsp.

Green chillies (slit)...4-5

Any pickle or your choice...1 tbsp. (chop the pickle in small pieces)

Salt...to taste

Dry masala mix

Dry red chilli...1

Spice mix...1/2 tsp


Pre-cooking Rice

  • You can use any rice of your choice. I used basmati rice

Tips for making the pre-cooked rice nice and fluffy,

1) Cook the rice in excess water and drain it when done

2)Add ~2 tbsp. of oil and 1 tbsp. of lime juice to the water while cooking

  • Cut a medium sized cauliflower into small size florets

  • Set a pan on medium heat and add 3 tbsp of mustard oil

  • Fry the cauliflower till they are golden brown. This should take approximately 10-12 minutes

  • Add chopped capsicum (bell pepper) and stir fry for a minute

  • Keep them aside

  • To the same pan add 2 tbsp. of mustard oil

  • Add the spice mix

  • Once the spices start to splutter, the chopped onions, 1/2 tsp. of salt and fry till slightly golden brown in color. This should take approximately 3 minutes

  • Add turmeric powder, ginger paste and slit green chillies and stir fry for ~30 sec

  • Add the cauliflower florets and capsicum (bell pepper) pieces. Add 1/2 tsp. of salt and mix well

  • Sprinkle ~2 tbsp. of water, place the lid on and cook till the cauliflower is tender. This should take approximately 10 min (Stir intermittently)

  • Add ~1 tbsp. of oil, the dry masala mix, coriander powder, and amchur powder

  • Stir fry for approximately 3 min

  • Add ~1/2 the coriander leaves

  • Add the pre-cooked rice

  • Add 1 tbsp. of your favorite pickle

  • Mix well

  • Add salt to taste

  • Stir fry for approximately 3 min

  • Garnish with the remaining coriander leaves


Hope you enjoyed this recipe! Let me know in the comments section!


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