Vegetable Pulao/ Pulav is a very popular rice dish that is now available in the freezer section at grocery stores like Trader Joe's, Sprouts or Indian Stores. A constant on the menu at any Indian restaurant and a common recipe that you can find on the internet. Some weeks ago, a few of my regulars to my blog requested that I post a recipe for pulav. So as promised here is the simple pulao that I prepared for dinner since I had very little time. It goes perfectly paired with cucumber raita.
Heavy Bottom Wok/Pan with a lid
Measuring Cups and Spoons
Basmathi Rice - 1 1/2 cups
Onion (Red) - 1 medium
Cauliflower, Carrot and Peas - 3 cups
Garlic - 5 cloves
Ginger - 2 inches
Shah Jeera - 1 tsp
Cloves - 6
Cinnamon - 1 1/2 inch stick
Black Cardamon - 2 pods
Green Cardamon - 2 pods
Bay Leaves - 2
Turmeric Powder - 1/2 tsp
Chilli Powder - 1/2 tsp
Cilantro - 3 tbsp minced.
Oil - 2 tbsp
Ghee - 2 tsp
Water - 2 cups for cooking rice
Water - 2 cups to soak rice
Sliced Toasted Almonds or cashew nuts/ Cranberries or raisins - 1/4 cup (optional)
1. Wash the rice 3 times and soak in 2 cups of water for 1 hour.
2. Heat the heavy bottom wok or pan with oil and ghee. Add the spices: cloves, cinnamon, black and green cardamon, bay leaves and shah jeera and allow them to mix in the oil for a few seconds.
3. Add onions ( cut into julienne), ginger and garlic with some salt. Allow for them to cook for a few minutes until the onions look cooked.
4. Add the veggies and mix well for a few minutes. Add turmeric and chilli powder and mix well.
5. Drain all the water from the rice and add it to the veggie mix. Mix well to get the rice well coated with the veggie mixture. Taste to see if there is enough salt and spice. It is better if is a little salty and spicy, then it would work well when the rice gets cooked.
6. Add water mix and allow it to come to a boil. Reduce the heat to low cover and cook until the rice is well down.
7. Garnich with cilantro, nuts and dry fruits and serve with raita.