05 May 2014,15:01 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Bring water to the boil. Add rice and salt; mix well. Bring back to the boil and reduce heat to medium.
  • Cover and cook until the rice is tender and fluffy. Drain the excess water and keep the rice aside in a warm place.
  • Heat the oil in a deep pan; add onions and saute until golden brown. Remove the onions with a slotted spoon and drain on absorbent paper towels.
  • In the same oil, add black mustard seeds, curry leaves, and green chillies. Saute until the seeds pop. Add garam masala and stir. Add the cabbage leaves. Saute for 2 minutes.
  • Add water and salt to taste. Reduce heat, cover and cook until the water has evaporated. Remove from heat and keep aside.
  • To assemble, place the fried onions on the base of a large saucepan.
  • Spread a layer of cooked rice and then the cabbage ending with the remaining rice.
  • Cover the pan with a tight lid and cook over very low heat for 10 minutes. Mix carefully and serve.



  • 250 grams Rice, Basmati, washed, soaked for 30 minutes, drained
  • 400 grams Cabbage, finely shredded
  • 1 tablespoon Salt
  • 5 tablespoon IDHAYAM sesame oil
  • 100 grams Onions, sliced
  • ½ teaspoon Black mustard seeds
  • 12 Curry leaves  
  • 3 Green chillies, chopped
  • 1½ teaspoon Garam masala
  • Salt to taste

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