Vegetable Pulao

Mon, 21 Mar 2011 18:09:00 +0000
Tepidly flavored vegetable pulao and a lip smacking feast to all food lovers!!! Prep Time: 20 min Cooking Time: 10 min Serves: 3 Ingredients Basmati rice - 1 cup Thick coconut milk (fresh / store bought) - 1/2 cup Water - 1.75 cups Salt - to taste Ghee - 3 tsp Vegetable oil - 2 tbspWhole spices Bay leaves - 2 Cinnamon stick - 1" piece Caradmom pods - 3 Cloves - 3 Star anise - 1 Black cardamom - 1 Ginger (crushed) - 1" piece Garlic pods (crushed) - 10Vegetables Onions (peeled, washed & diced) - 3 medium sized Green capsicum (washed & diced) - 1 medium sized Potato (peeled, washed & diced) - 1 medium sized Carrot (peeled, washed & diced) - 2 medium sized Beans (washed & chopped to 1/4" piece) - 1/2 cup Fresh / frozen green peas - 1/4 cup Fresh / frozen corn kernels - 1/4 cup Spring onion greens (finely chopped) - 1/2 cup Coriander leaves (finely chopped) - 1 tbsp Mint leaves (finely chopped) - 1 tbspMethod Soak basmati rice in water for half an hour and drain. Wash rice for about 3 to 4 times & drain water completely; set aside. Heat ghee in a pan, add all the whole spices except ginger & garlic; saute for a min or two in medium flame. Add the drained rice, crushed ginger & garlic pods; saute for 3 to 4 min and set aside. Add vegetable oil in the same wok, add diced onions & saute until translucent. Add rest of the vegetables, salt & saute in high flame for 3 min. Cover with lid & cook on low flame for 5 min stirring at regular intervals. Open lid, combine contents & cook uncovered on low flame for another 5 min until fairly dry; set aside. Transfer sauteed rice & vegetables on to a large vessel; add water, salt, coconut milk, chopped coriander & mint leaves; mix well. Adjust salt according to taste. Pressure cook on high flame for a single whistle. Pressure cook on medium flame for 3 whistles. Pressure cook on low flame for 2 whistles. Switch off gas & give a standing time to the pressure cooker (say for about 15 min) before opening the lid. Serve hot along with onion raita, simple gravy, potato chips or with any other gravy & raita of your choice.
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  • Simple and easy to prepare pulaos are always a "Yes Please" from me.... I don't know why I can't have plain rice and dal every day. My disliking is little on a higher side when it comes to dal,rice and curry in lunch dabba. Because I was a fussy kid,  my mom would ensure a one pot meal or tiffin so that she can  get back a cleanly "licked" dabba, else I would trade my dabba with my friend's. Now I realize my mom's nerve racking pain and menu deciding burden when I pack lunch dabba with so much care and love for Mr.P,  He is very good at trading his lunch box on "those" sad lunch days. He calls sad lunch days when I pack something which is not so exciting to eat. I have to plan and let him know at least a day in advance about his lunch so that he can take it without fuss. Coming to me, though I can "claim" that I am not good at barter system, I can only skip my meals and nibble snickers to satiate my hunger pangs when my lunch is simple dal and rice. I often make one pot meals and make my lunch dabba exciting. I am back to my comfort zone. I was getting late so captured them using my Galaxy S4. So try this easy vegetable pulao and make your dabba's interesting. Vegetable Pulao Ingredients Mixed Vegetables - 2 cups (Carrots, beans, potato,green peas, cauliflower and sweet corn) Mint Leaves - 1 tbsp Coriander- 3 tbsps chopped finely Bay Leaf- 1 Cloves -3 Cardamom - 2 crushed Cinnamon stick - 1 piece small Ghee- 2 tbsps Onion - 1 medium thinly sliced Red Chilly Powder- 1 tsp (adjust as per taste) Green Chillies - 2 sliced lengthwise Fried Cashews- 6-7 (I din't use) Salt - as per taste Sugar - a pinch Garam Masala - 1 tsp (optional) Ginger Garlic Paste -1 tbsp Rice/long grained or Basmati- 1 cup Water - 1 cup Coconut Milk - 1/2 cup Procedure: 1) Heat ghee in pressure cooker or a cooking pan. Fry cardamom, cloves, cinnamon stick and bayleaf until fragrant. 2) Add onions, green chillies, ginger garlic paste and mint leaves. Fry until pungent smell of ginger garlic paste subsides. It will take roughly a min or two. 3) Your onions turn translucent now. Now add in all the vegetables and saute well for 3 mins. 4) Time for salt, red chilli powder and garam masala. Mix all the ingredients well. 5) Add rice, coconut milk and water. 6) Cover this mixture with lid and pressure cook for 2 whistles. 7) Alternatively, you can cook in electric cooker as it gives you more control and ensures separate rice grains. 8) Once pressure releases, stir rice grains. 9) Add chopped coriander, cashews, 1 more tbsp of ghee and adjust salt if required. 10) Serve hot with any curry or raitha 11) I'd suggest serving with mild curries because pulao is on a spicy side. Notes: 1) Go for electric cooker cooking because it evades issues like mushed rice or overcooked vegetables which are inevitable with pressure cooker cooking. 2) You can use any vegetables of your choice but remember this ratio of 1 cup rice = 2 cups of vegetables 3) Usage of coconut milk is optional but it gives richness. Replace coconut milk with water. 4)  You can even add pepper powder if you find pulao very bland. 5) You can do the cooking in a pan and use left over rice. Just mix and rest do the talking.
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