Vegetable Pulao Recipe - Local Foods

• published: 31 Oct 2015
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Vegetable Pulao Recipe - Local Foods ingredients: for the pulao: 1.5 cups basmati rice, about 300 grams of basmati rice, ⅓ cup peas/matar, fresh or frozen, ¼ cup chopped french beans chopped, ⅓ cup chopped carrots, chopped into cubes, ⅓ cup chopped potatoes, chopped into cubes, ¼ to ⅓ cup sliced or chopped mushrooms, ⅓ cup chopped medium cauliflower/gobi florets, ⅓ cup chopped capsicum, chopped into cubes, ¼ cup chopped tomatoes or 1 medium sized tomato, 1 medium sized onion, thinly sliced or about ⅓ cup thinly sliced onions, 2.5 cups water, 3 tbsp oil or ghee, Crushed or ground into paste in mortar-pestle ½ inch ginger/adrak, roughly chopped, 3-4 medium garlic cloves/lahsun, 1 green chili, roughly chopped, whole garam masala or spices: 1 inch cinnamon stick/dal chini, 2 to 3 green cardamoms/choti elaichi, 1 black cardamom/badi elaichi, 2 to 3 cloves/lavang 2 single strands of mace/javitri, 1 medium sized tej patta/indian bay leaf, 1 tsp cumin seeds/jeera, a small piece of stone flower/pathar phool (optional), 3 to 4 whole black pepper/sabut kali mirch for garnishing: 1 small onion, thinly sliced or about ¼ cup thinly sliced onions, 12 to 15 cashews/kaju, 1 tbsp chopped coriander or mint leaves Method: - rinse the rice till the water runs clears of starch. - then soak the basmati rice in water for 30 minutes. drain and keep the basmati rice aside. - heat 3 tbsp ghee or oil in the pressure cooker. add sliced onions. - saute on a low flame, till the onions are golden and then remove them with a slotted spoon. keep the caramelized onions aside. - in the same oil, add cashews and brown them. keep the fried cashews also aside. - in the same oil or ghee, add the whole spices - cinnamon, tej patta, black cardamom, green cardamoms, cloves, black pepper, stone flower, cumin seeds and mace. saute for a few seconds till the spices become aromatic. - add sliced onions. stir and saute the onions on a low flame. saute till the onions become golden. - then add ginger+garlic+green chili paste. stir and saute till the raw aroma of the ginger and garlic goes away. about 15 to 20 seconds. - add the all the chopped veggies, including tomatoes and peas. saute for 2 to 3 minutes on a low flame. - add the drained basmati rice. saute gently for 1 to 2 minutes till the oil/ghee has coated the rice grains evenly. pour water. - add salt. stir the veg pulao gently. - check the taste of the stock. if it tastes bland, then add some more salt. - cover the pressure cooker tightly with its lid. - pressure cook the veg pulao for 2 to 3 whistles on a medium to high flame. 2 whistles will give you a less softer texture. for more softer texture cook for 3 whistles. - when the pressure settles down on its own, remove the lid and gently fluff the rice. - serve the vegetable pulao garnished with fried onions, cashews and mint or coriander leaves. you can also gently mix the garnishing ingredients with the pulao. - this pressure cooked vegetable pulao goes well with boondi raita, - plain raita or onion-tomato raita. also accompany some onion slices with lemon or a vegetable salad or pickle and papad. for more Tasty Dishes, Local & Food Recipes Subsribe to us : https://goo.gl/1xHed0