AROMATIC AND FLAVORFUL VEGETABLE PULAO, LOADED WITH HERBS …
THIS VEGETABLE PULAO IS AROMATIC AND FULL OF EXOTIC FLAVORS.LOADED WITH VEGETABLES AND HERBS, LIKE MINT AND CILANTRO .THIS PULAO IS A DELIGHT TO THE TASTE BUDS.
YOU CAN PREPARE THIS PULAO FOR A WEEKEND LUNCH OR ON A PARTY DAY.THE WHOLE SPICES ADDED IN THIS RECIPE MAKES IT AROMATIC AND FLAVORFUL.THIS SIMPLE ONE POT HEALTHY FOOD IS QUICK TO MAKE AND DELICIOUS TO EAT.
IT CAN BE PAIRED UP WITH ANY RAITA OF YOUR CHOICE .YOU CAN ALSO HAVE THIS PULAO WITH VEGETARIAN OR NON VEGETARIAN CURRIES.IT WILL TASTE WELL WITH PICKLE AND PAPAD ALSO.
VARIATIONS THAT CAN BE MADE:
I HAVE COOKED THE RICE WITH WATER YOU CAN USE VEGETABLE STOCK TO COOK THE RICE.THAT WILL ADD TASTE TO THE RECIPE.
YOU CAN CHOOSE VEGETABLES OF YOUR CHOICE.I HAVE ADDED CARROT,BEANS,CAULIFLOWER AND POTATO IN THIS RECIPE.YOU CAN ADD GREEN PEAS ALSO.BUT DO NOT ADD BEETROOT IT WILL CHANGE THE COLOUR OF THE PULAO INTO RED.
INGREDIENTS:
BASMATI RICE 1 CUP(250 ML CUP) WASHED AND SOAKED IN WATER FOR 30 MINUTES.
ONE SMALL CARROT CUT INTO MEDIUM SIZED PIECES.
1O TO 15 MEDIUM SIZED CAULIFLOWER FLORETS.
ONE MEDIUM SIZED POTATO CUT INTO CUBES.
15 GREEN BEANS CUT INTO MEDIUM PIECES.
2 GREEN CHILI SPLITTED.
ONE MEDIUM SIZED ONION THINLY SLICED.
GINGER AND GARLIC PASTE ONE TEASPOON EACH.
FINELY CHOPPED , FRESH CORIANDER AND MINT LEAVES ONE HANDFUL EACH.
1/2 TEASPOON FENNEL SEEDS.
8 WHOLE BLACK PEPPERCORNS.
3 CARDAMOM SLIGHTLY CRUSHED.
ONE SMALL BAY LEAF.
ONE TEASPOON OF GARAM MASALA.
1/2 TEASPOON OF REDCHILI POWDER.
1/2 TEASPOON OF TURMERIC POWDER.
1/2 TEASPOON CUMIN POWDER.
CORIANDER POWDER 2 TEASPOON.
YOGURT 3 TABLESPOONS.
SALT TO TASTE.
GHEE 2 TABLESPOON.
METHOD:
- CLEAN THE VEGETABLES AND CUT THEM INTO MEDIUM SIZED PIECES.
- HEAT TWO TEASPOONS OF GHEE IN A THICK BOTTOMED VESSEL,ADD THE WHOLE SPICES INTO IT AND SAUTE IT FOR 30 SECONDS.
- ADD THE ONION PIECES AND SAUTE IT UNTIL TRANSPARENT,AND THEN ADD THE GINGER GARLIC PASTE TO IT AND SAUTE IT UNTIL THE RAW SMELL IS GONE.
- ADD THE BEANS AND SAUTE IT ,LET IT COOK FOR 5 MINUTES.
- THEN ADD ALL THE OTHER VEGETABLES AND SAUTE THEM FOR TWO TO THREE MINUTES AND ADD ALL THE MASALA POWDERS AND MIX WELL(CORIANDER , TURMERIC ,CUMIN AND RED CHILI).
- ADD THE CURD TO IT AND MIX,AND THEN ADD THE FINELY CHOPPED CORIANDER AND MINT LEAVES AND MIX WELL.
- ADD 1/2 CUP OF WATER AND COVER AND COOK UNTIL ALL THE VEGETABLES ARE ALMOST COOKED.
- ADD THE RICE, TWO CUPS OF WATER AND REQUIRED AMOUNT OF SALT AND MIX AND CLOSE THE VESSEL COOK IT IN HIGH FLAME FOR 7 MINUTES.
- THEN ADD THE GARAM MASALA AND MIX GENTLY SO THAT THE RICE GRAINS ARE NOT BROKEN.CHECK SALT AND ADD MORE IF NEEDED.
- AGAIN COVER AND COOK IN MEDIUM FLAME FOR ANOTHER 5 MINUTES OR UNTIL THE RICE IS COOKED.
- SWITCH OFF THE STOVE AND LET THE VESSEL WITH PULAO TO REST ON THE STOVE TOP FOR ANOTHER 10 MINUTES AND THEN TAKE IT FROM THE STOVE.BY DOING THIS WAY THE RICE WILL BE LITTLE MORE SOFT.
- SERVE IT HOT WITH YOUR FAVOURITE RAITA.
NOTE:TO CLEAN THE CAULIFLOWER FLORETS,BRING WATER TO BOIL AND SWITCH OFF THE STOVE .IN THIS BOILING HOT WATER ADD TWO TO THREE TABLESPOONS OF SALT AND ADD THE CAULIFLOWER FLORETS INTO IT.SOAK IT FOR TWO TO THREE MINUTES AND DRAIN THE WATER.
STEP BY STEP PICTURES.
ADD THE WHOLE SPICES AND ONIONS AND SAUTE.
ADD THE GINGER GARLIC PASTE TO THE SAUTEED ONIONS.
ADD BEANS AND SAUTE FOR FEW MINUTES AND THEN ADD ALL THE OTHER VGEETABLES AND SAUTE.
ADD CORIANDER POWDER,TURMERIC POWDER,CUMIN AND RED CHILI POWDER.SAUTE IT FOR A MINUTE AND THEN ADD THE CURD.
ADD FINELY CHOPPED CORIANDER LEAVES AND MINT LEAVES,MIX WELL AND THEN ADD 1/2CUP OF WATER AND LITTLE SALT.COVER IT AND COOK.
ADD THE RICE ,ENOUGH WATER AND REQUIRED SALT .
ADD GARAM MASALA AND MIX IT GENTLY.COOK IT FOR ANOTHER FEW MORE MINUTES.
SWITCH OFF THE STOVE AND LET IT REST ON THE STOVE TOP FOR ANOTHER 10 MINUTES .
IT IS READY TO SERVE.
