Vegetable Pulav

Prep + Cooking time: 45 to 50 mins

Recipe:

– Basmati Rice – 2 n 1/2 cups                 – Ginger garlic paste – 3/4th tsp
– Onions -1                                           – Turmeric powder – 1 tsp
– Green Chillies                                    – Red Chill powder – 2 tsp
– Peas – 1 cup                                       – Salt – to taste

– Carrots – 4                                         – Yogurt – 2 tsps
– Beans – 4                                           – Cilantro
– Corn (optional) – 1/2 cup                                
– Bay Leaf – 3 or 4                            
– Cinnamon stick – 3

– Cardamom – 4

– Cumin seeds – 1 tsp

– Cloves – 6

1. Soak basmati rice in water for 15-20 mins and then drain the water.

2. In a wide pan, heat some oil and add cumin seeds, cloves, bay leaf, cinnamon sticks and cardamom. Saute them for a minute or two. Then, add chopped onions, green chillies and ginger-garlic paste to the pan and saute until the onions are pale brown.

3. Put all the chopped vegetables and cilantro into the pan now and fry them for a few minutes.

4. Add salt, turmeric, red chill powder, yogurt and fry for a few minutes.

5. In a rice cooker, take the soaked rice with about 4+(1/4) cups of water (less than double the amount of rice) and add the vegetable mixture to the rice.

6. Once, the rice is done you can add a few drops of saffron mixed with water and garnish with cilantro.

7. Relish this vegetable pulao with any curry or raita.

Notes/Tips:

– Yogurt is basically added here to bind all the masalas and the vegetables together. It also adds some needed moisture to the pulao.

– Since, the rice was already soaked for about 20 mins and yogurt also added some moisture, the amount of water needed is less than usual double the amount of rice.

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