How about a tasty healthy pulao different from the everyday menu of roti, sabzi, dal & Rice ?
It is a one course meal. It fills your stomach easily.
Ingredients:
- Whole Spices - 1 Bayleaf, 7 - 8 black peppercons, 2 cloves, 1 tsp shahi jeera, 1 inch cinnamon stick, 2 cardamom
- 2 cups rice
- 4 green chilies slit
- Salt to taste
- 1 small potato cut in small pieces
- 3 - 4 baby corn cut in small pieces
- 1 medium size carrot cut in small pieces
- 1/4 cup French beans cut in small pieces
- 1/4 cup small cauliflower florets
- 2 tbsp. green peas
- 1 onion sliced finely
- 1 tbsp ginger garlic paste
- Red Chili powder a pinch (Optional)
- Oil
- Cook rice normally the way you cook just with a tbsp. of oil. Use a fork to separate grain from each other.
- Heat oil in a wok.
- Add all whole spices & sauté for 20 - 30 seconds or until you smell the aroma of whole spices.
- Add onions, green chilies & ginger garlic paste. Sauté till onion turns golden brown.
- Add all the veggies now. Stir fry them. Add little salt & red chili powder just for the veggies. Sauté them. Cover the wok with a lid & let the veggies cook for around 7 - 8 minutes on low - medium heat. Stir well in between. Check if the veggies have cooked. If not cook for a couple of minutes.
- Add cooked rice & salt (remember salt is added already for the veggies. So add less salt now). Stir well.
- Cover the wok again with a lid & let the pulao cook on low flame for 5 minutes. Switch off the flame.
- Enjoy the pulao with some raita & papad.
- Add any veggies of your choice.
- While cooking veggies, the cooking time may vary from the time I mentioned since it depends on the size & thickness of the veggies you have chopped them.
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