Thursday, 21 March 2013

Vegetable Pulao

This pulao is slightly different from the normal. That's because the ratio of rice to vegetables is 1:3! This may seem like a lot, but it is incredibly tasty; and the perfect way to eat healthy.

We eat this dish at least twice a week. It is simple to make and hardly takes half an hour from start to finish! The best part about it is that you don't even need any additional curry or gravy with it! It has more than enough flavor on it's own.

Ingredients -
  • 2 large Onions, sliced
  • 1 cup Peas
  • 1 cup Cauliflower florets
  • 1 cup Carrot, diced
  • 10-15 cloves Garlic, peeled and bashed with a stone
  • 4 cloves
  • 1 2 inch stick Cinnamon
  • 2 green Cardamom
  • 2 black Cardamom
  • 2 Bay leaves
  • 1/2tsp Cumin powder
  • 1/2tsp Coriander powder
  • 1tsp red Chili powder
  • 3tbsp Oil
  • 1 cup Rice (any long grained rice would do)
  • 2 cups Water
Heat the oil in a large, heavy bottomed pan. Add the garlic, cloves, cinnamon, green cardamom, black cardamom and bay leaves; fry till the spices are fragrant and the garlic is slightly browned. Throw the onions in and fry till they are golden. Add the cauliflower and carrot; saute for a couple of minutes.

Wash the rice thoroughly and add to the vegetables. Pour the water and sprinkle the remaining spices on top. Stir till everything is evenly mixed. Put a lid on the pan and allow the rice to simmer on a low heat for about ten minutes. Now, add the peas and stir the rice once more. Cover and cook for a further ten minutes or till the water has evaporated and the rice is cooked through.

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