Veggie Pulao
Ingredients
3 tablespoons ghee or oil
5 to 6 whole black pepper – optional
4 cloves
1 teaspoon cumin seeds
3 to 4 green cardamoms
1 black cardamom – optional
1 small piece of mace – optional
1 small star anise – optional
1-inch cinnamon
1 Indian bay leaf
1 cup thinly sliced onions
1 teaspoon ginger garlic paste
1 to 2 green chilies
½ cup chopped tomatoes
½ to ¾ cup chopped cauliflower
½ to ¾ cup chopped potatoes
½ cup chopped carrots
⅓ cup chopped green beans
Salt (To taste)
¼ cup bell pepper
3 tablespoons chopped coriander leaves (cilantro)
1.5 cups basmati rice
water – as required for soaking
¼ teaspoon lemon juice – optional
1 cube veggie stock
⅓ cup peas
3 tablespoons ghee or oil
5 to 6 whole black pepper – optional
4 cloves
1 teaspoon cumin seeds
3 to 4 green cardamoms
1 black cardamom – optional
1 small piece of mace – optional
1 small star anise – optional
1-inch cinnamon
1 Indian bay leaf
1 cup thinly sliced onions
1 teaspoon ginger garlic paste
1 to 2 green chilies
½ cup chopped tomatoes
½ to ¾ cup chopped cauliflower
½ to ¾ cup chopped potatoes
½ cup chopped carrots
⅓ cup chopped green beans
Salt (To taste)
¼ cup bell pepper
3 tablespoons chopped coriander leaves (cilantro)
1.5 cups basmati rice
water – as required for soaking
¼ teaspoon lemon juice – optional
1 cube veggie stock
⅓ cup peas
Instructions
1) Rinse off 1.5 cups basmati rice in water until it runs clear of starch. Next, soak the rice in water for 30 minutes.
2) After 30 minutes strain the rice off all the water and keep it aside.
3) Rinse and chop all the veggies. Make sure to chop the vegetables in small cubes. Peel, rinse, and slice 1 large onion thinly.
4) Add chopped ginger (1 to 1.5 inches), garlic (4 to 5 small to medium garlic cloves, peeled), and 1 to 2 green chilies (green peppers) in a mortar-pestle. Grind them up and add a bit of water if required.
5) On medium-low heat, heat up 3 tablespoons ghee/oil in a deep thick bottomed pot or pan.
6) Once the ghee has melted and becomes hot, add all the whole spices and fry for a few seconds until they become fragrant.
7) Add 1 cup of thinly sliced onions.
8) Mix the onions with the ghee and begin to sauté them.
9) Sauté the onions on a low to medium-low flame. Sauté onions until golden.
10) Once the onions become golden, add crushed ginger + garlic + green chili paste. Stir and sauté for some seconds until the raw aroma of the ginger & garlic goes away.
11) Add ½ cup chopped tomatoes. Mix and sauté for 2 to 3 minutes on a low flame.
12) Now add all the chopped veggies. You will need about 1 to 1.5 cups of mixed chopped vegetables. Add 2 to 3 tablespoons of chopped cilantro/coriander leaves.
13) Mix and sauté again for 2 to 3 minutes on a low flame.
14) Add the rice. Mix and sauté the rice gently for 1 to 2 minutes on a low to medium-low flame, so that the rice gets well coated with the oil or ghee.
15) Pour 2.5 to 3 cups of water or vegetable stock into the pan.
16) Add ¼ teaspoon lemon juice. Season with salt. Mix very well.
17) Stir and tightly cover the pot or pan with its lid.
18) Cover and cook the rice until all the water is absorbed. Cook on a low to medium flame.
19) Once the rice grains are cooked, fluff them and let the rice stand for 5 minutes covered with the lid.
20) Serve pulao garnished with coriander leaves (cilantro), mint leaves, or fried onions!
3 tablespoons ghee or oil
5 to 6 whole black pepper – optional
4 cloves
1 teaspoon cumin seeds
3 to 4 green cardamoms
1 black cardamom – optional
1 small piece of mace – optional
1 small star anise – optional
1-inch cinnamon
1 Indian bay leaf
1 cup thinly sliced onions
1 teaspoon ginger garlic paste
1 to 2 green chilies
½ cup chopped tomatoes
½ to ¾ cup chopped cauliflower
½ to ¾ cup chopped potatoes
½ cup chopped carrots
⅓ cup chopped green beans
Salt (To taste)
¼ cup bell pepper
3 tablespoons chopped coriander leaves (cilantro)
1.5 cups basmati rice
water – as required for soaking
¼ teaspoon lemon juice – optional
1 cube veggie stock
⅓ cup peas
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