Quick vegetable pulao

Quick Indain Cooking
Thu, 26 May 2016 16:34:16 +0000
Place the rice in a sieve and wash it thoroughly until the water draining is clear not cloudy. Now leave this to sit, while you heat a medium-sized pan with the ghee on high.<br /><br />When the oil is hot, drop the cinnamon, star anise, cardamom, bay leaf and cumin in. As they sizzle up, mix in the rice sautéing the whole lot for a minute until the rice turns opaque white.<br /><br />Now, add frozen vegetables, one and three quarter cups of hot water and stir through the salt. Bring the whole lot back to boil. When it starts bubbling, lower the flame to a high simmer, cover and cook for 10 minutes.<br /><br />In 10 minutes, take the pan off the heat and leave it to sit for another five to 10 minutes for all the moisture in the pan to dissipate and the rice to cool enough to be handled without its long grains breaking. While it is sitting, warm the oil on medium in a small egg pan and sauté the cashewnuts in it until golden.<br /><br />To serve, tip the pulao onto a platter and drop the cashewnuts on top. Enjoy hot, although this quick Vegetable Pulao reheats well too.<br /><br />The post Quick vegetable pulao appeared first on Mallika Basu.
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