Vegetable Pulao is a spicy rice dish which is prepared by rice and various vegetables and spices. Use of bay leaf, cinnamon and cloves provides nice and complex aromatic feel that simply makes it unique.
|Region or State||Mainly North India|
|Main Ingredients||Basmati Rice, Ghee,|
French Beans, Bay Leaf
Long grain Basmati Rice- 1/2 cup
Finely chopped Onion- 1 medium
Finely chopped Tomato- 1 small
Garam Masala Powder- 1/4 teaspoon
Turmeric Powder- 1/8 teaspoon
Green Peas- 1/4 cup
Finely chopped French Beans- 3 tablespoons
Finely chopped Carrot- 1/4 cup
Bay Leaf- 1 small piece
finely chopped Coriander Leaves- 2 tablespoons
Red Chilli Powder- 1/2 teaspoon
Refined Oil- 2 tablespoons
Ghee- 1 teaspoon
Water- 1 cup
Salt to taste
Wash Basmati rice thoroughly and soak it in water for 15-20 minutes. Then drain the water and keep aside for future use.
Now heat ghee and oil together in a 2-liter capacity pressure cooker on low flame. (you need to determine how many whistles and what flame intensity will be required to cook it properly if use larger sized cooker)
When the Ghee and oil is hot, add bay leaf, cinnamon, clove, and sauté for 30 seconds.Now add onion and sauté.
When the color of onions turns light brown then add chopped tomato, green peas, french beans and carrot, stir and fry them near about 2 minutes.
Now add soaked Basmati rice, garam masala powder, turmeric powder, red chilli powder and salt mix well and fry all the things for 2-3 minutes.
Add 1 cup water, mix well, close the lid of the cooker and cook over medium flame. for 2 whistles. Reduce the flame to low when 1st whistle is completed. Turn off flame after another whistle.
Open the lid when it comes to room temperature.
Usually garnished with fresh coriander leaves. In North Indian style of serving, Indian vegetable pulao is served with cucumber raita or onion raita, papad and pickle. It can be served with coconut chutney according to south Indian style.