Tuesday, January 24, 2017

Flavorful Vegetable Pulao



               Sometimes we have a little bit of various veggies. But how about transforming them into a simple flavorful veg pulao. This is my take on veg pulao. Actually its my hubby's idea to make pulao from veg stock. I gave it a try. & Wow, it was just so tasty. The rice was full of flavors. One should definitely try it.



Ingredients:
  • Rice 2 cups soaked in water
  • Potato 1 medium - peeled & diced
  • Cauliflower - cut into small florets 1/4 cup
  • French beans - cut into inch size pieces 1/4 cup
  • Peas - 1/3 cup
  • Carrots - slit & cut into inch size pieces 1/4 cup
  • Onion 1 large - sliced
  • Ginger garlic paste 1 tbsp 
  • Salt to taste
  • Turmeric 1/3 tsp
  • Red Chili powder 1/4 tsp
  • Green Chilies 4 - Slit
  • Mustard Seeds 1/3 tsp
  • Cumin seeds 1/2 tsp
  • Curry leaves few
  • Ghee 1 tsp
  • Oil
  • Bayleaf
  • Cinnamon stick 1 inch



Method:
  • Boil 3 cups of water in a vessel. When the water starts boiling, add to it salt to taste, diced potato, cauliflower florets, cut French beans, peas, cut carrots & slit green chilies. Add ghee to it. Boil it for 7 - 8 mins. The vegetables will be almost cooked. Now drain the vegetables. Reserve the vegetable stock for cooking rice.
  • Cook the soaked & drained rice with the vegetable stock. Add to it salt to taste.
  • In a  nonstick pan, heat oil. Add to it mustard seeds. when they crackle, add cumin seeds, bayleaf, cinnamon stick, sliced onions, turmeric powder, ginger garlic paste & curry leaves. Saute for 2 - 3 minutes. We don't want the onions to be cooked fully. We need a little bit crunch in the veggies. Add red chili powder & the boiled veggies to it. Saute for a minute.
  • Add the cooked rice to it. Stir well. Cover with a lid & cook on low flame for 7 - 8 minutes. This helps in mixing the flavors of veggies & rice with each other & also if the veggies & rice needs cooking, it will be done.
  • Once done, don't open the lid immediately. let the pulao rest for 10 minutes.
  • Garnish with pomegranate seeds or roasted cashewnuts. Serve with pickle or papad or raita.

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