Vegetable pulao

  

Vegetable pulao

Vegetable pulao - simple, aromatic and healthy veg pulao or veg pilaf

Ingredients

·         2 cups long grained or basmati rice soaked for 30 minutes

·         2 or 2.5 cups of chopped mixed veggies (cauliflower, carrots, green peas, potatoes, broccoli, corn kernels, baby corn, french beans )

·         1 large onion, sliced

·         1 tsp ginger-garlic paste (adrak-lahsun paste)

·         1 green chili, chopped (hari mirch)

·         1 medium size tomato (optional), chopped

·         4.5 cups water or veg stock (check notes below for details)

·         2 to 3 tbsp oil or ghee

·         salt as required

Whole spices for veg pulao:

·         1 tsp cumin or shah jeera/caraway seeds

·         1 bay leaf or tej patta or tamalpatra

·         2-3 cloves or laung

·         2 green cardamoms or hari elaichi or choti elaichi

·         1 black cardamom or badi elaichi

·         1 pinch of mace or jayitri or javitri,

·         1 small star anise or chakriphool

·         1 inch cinnamon or dal chini

Instructions

1.   In a deep pot, heat oil and fry all the whole spices till the oil becomes fragrant.

2.   Add the onions and brown them.

3.   Add the ginger-garlic paste and saute for a minute.

4.   Add the tomatoes & green chilies and saute for 2-3 minutes on a low flame.

5.   Add all the veggies and saute again for 2-3 minutes on a low flame.

6.   Drain the rice and saute for 2-3 minutes on a low flame, so that the rice gets well coated with the oil.

7.   Pour water and stir.

8.   Season with salt.

9.   Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.

10.     Fluff and let the rice stand for 5 minutes.

11.     Serve the veg pulao hot with some side salad, sliced onion & lemon wedges or raita.