I prepared vegetable pulao on the ocassion of valentines day & served it with gujarati kadhi & plain papad instead of raita.
Vegetable pulao is a north Indian vegetarian dish that can be easily prepared in the rice cookers within minutes. This dish can also be served with any chicken, mutton or veg side dish or simply enjoyed with raita, pickle and papad.
It is one of the best one pot dishes in many kitchens during many occasions like dropping of sudden guests at home or feeling like eating something different from the normal routine meal ,tired to cook entire meal etc. It’s a complete balanced dish that can be eaten by its own or accompanied with cucumber or mixed raita.A good option for lunch box.
There is no set rule or method in preparing this dish. You can use either one or any number of vegetables, make it spicy or mild easily molding it to suit your mood for the day.
Pulao is a dish that is combined with all the ingredients like vegetables, meat, spices cooked together to make the dish but in case of biryani they are half cooked separately and put in layers and cooked on dum (slow process of cooking over a very slow flame).
Ingredients :
Basmati rice or ordinary raw rice -2 cup
Onion - 1
Green chilli -2
Ginger garlic paste - 1 tsp
Mint leaves - handful
Beans-6-7
Potato -1
Cauliflower -6 florets
Carrot-1
Peas - 1/3 cup
Lemon juice -2 tsp
Oil -2 tsp + ghee - 1 tsp
Turmeric powder - a pinch
Chilli powder - 1 tsp
Coriander cumin powder - 1 tsp
Yoghurt- 3 tsp (optional)
Salt as required.
For the seasoning
Cinnamon -1 inch piece
Cardamom -1
Bay leaf -2
Shahijeera(black cumin) / cumin seeds - 1 tsp
Cloves -2
pepper corns - 5
Mace (javitri)-1
For garnishing
Fried cashewnuts -8-10
METHOD:
1. Wash rice & soak it in water for atleast 30 minutes .Meanwhile cut the vegetables .
2.Add ghee in a pan and the whole garam masala (cardamom, cloves, cinnamon, shahi jeera, bay leaves, javitri) black peppercorns, black cumin.
3. Saute garam masala next add chopped onions and sauté till they are slightly colored, add salt and ginger garlic paste and sauté.
3. Add chopped green chillies, mint leaves, chopped cilantro, add a little chilli powder, cumin powder and coriander powder
4. Add the cut potatoes, sauté the potatoes and add the remaining vegetable like carrots, green peas. Add small amount of yoghurt (optional) and sauté.
5. Add soaked basmati rice to above masala mix well.
6.Add about 3&1/2 cups of hot water to the rice & let it boil.
7. Once water is absorbed cover the lid and then allow cooking until the rice is soft.
8. Fry cashews till brown in oil.
9. Vegetable pulao is ready. Garnish the pulao with roasted cashewnuts.
Tips:
1.The proportion of water in any rice depends on whether the rice is new-crop or aged. For new-crop rice, the amount of water should be 1.5 times in proportion to the rice. Or if it is aged rice, use double amount of water.
2. Use vegetables depending on the availibility in your home
Vegetable pulao is a north Indian vegetarian dish that can be easily prepared in the rice cookers within minutes. This dish can also be served with any chicken, mutton or veg side dish or simply enjoyed with raita, pickle and papad.
It is one of the best one pot dishes in many kitchens during many occasions like dropping of sudden guests at home or feeling like eating something different from the normal routine meal ,tired to cook entire meal etc. It’s a complete balanced dish that can be eaten by its own or accompanied with cucumber or mixed raita.A good option for lunch box.
There is no set rule or method in preparing this dish. You can use either one or any number of vegetables, make it spicy or mild easily molding it to suit your mood for the day.
Pulao is a dish that is combined with all the ingredients like vegetables, meat, spices cooked together to make the dish but in case of biryani they are half cooked separately and put in layers and cooked on dum (slow process of cooking over a very slow flame).
Ingredients :
Basmati rice or ordinary raw rice -2 cup
Onion - 1
Green chilli -2
Ginger garlic paste - 1 tsp
Mint leaves - handful
Beans-6-7
Potato -1
Cauliflower -6 florets
Carrot-1
Peas - 1/3 cup
Lemon juice -2 tsp
Oil -2 tsp + ghee - 1 tsp
Turmeric powder - a pinch
Chilli powder - 1 tsp
Coriander cumin powder - 1 tsp
Yoghurt- 3 tsp (optional)
Salt as required.
For the seasoning
Cinnamon -1 inch piece
Cardamom -1
Bay leaf -2
Shahijeera(black cumin) / cumin seeds - 1 tsp
Cloves -2
pepper corns - 5
Mace (javitri)-1
Fried cashewnuts -8-10
METHOD:
2.Add ghee in a pan and the whole garam masala (cardamom, cloves, cinnamon, shahi jeera, bay leaves, javitri) black peppercorns, black cumin.
3. Saute garam masala next add chopped onions and sauté till they are slightly colored, add salt and ginger garlic paste and sauté.
3. Add chopped green chillies, mint leaves, chopped cilantro, add a little chilli powder, cumin powder and coriander powder
4. Add the cut potatoes, sauté the potatoes and add the remaining vegetable like carrots, green peas. Add small amount of yoghurt (optional) and sauté.
5. Add soaked basmati rice to above masala mix well.
6.Add about 3&1/2 cups of hot water to the rice & let it boil.
7. Once water is absorbed cover the lid and then allow cooking until the rice is soft.
8. Fry cashews till brown in oil.
9. Vegetable pulao is ready. Garnish the pulao with roasted cashewnuts.
Tips:
1.The proportion of water in any rice depends on whether the rice is new-crop or aged. For new-crop rice, the amount of water should be 1.5 times in proportion to the rice. Or if it is aged rice, use double amount of water.
2. Use vegetables depending on the availibility in your home
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