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Pulao Recipe | Veg Pulao
Ingredients
For soaking rice
- 1.5 cups basmati rice – 300 grams, rinsed & soaked for 30 minutes
- water – as required for soaking
Vegetables
- ½ to ¾ cup chopped cauliflower florets
- ½ to ¾ cup chopped potatoes
- ¼ cup chopped carrots
- ⅓ cup green peas – fresh or frozen
- ¼ cup chopped green peas (french beans)
- ¼ cup chopped green bell pepper (capsicum) – optional
- ¼ cup sliced baby corn – optional
Other ingredients
- 3 tablespoons Ghee or oil
- 1 cup thinly sliced onions or 1 large onion, sliced
- ½ cup chopped tomatoes or 1 medium sized tomato, chopped
- 1 to 1.5 inches ginger – crushed to a paste in a mortar-pestle
- 4 to 5 small to medium garlic cloves
- 1 to 2 green chillies (chili pepper)
- 3 tablespoons chopped coriander leaves (cilantro)
- 2 tablespoons chopped mint leaves – optional
- ¼ teaspoon lemon juice – optional
- 2.5 to 3 cups water or veg stock * check notes below for details. I added 3 cups of water
- salt as required
Whole spices
- 1 teaspoon cumin seeds or 1 teaspoon caraway seeds (shah jeera)
- 5 to 6 whole black pepper – optional
- 1 tej patta (indian bay leaf)
- 4 cloves
- 3 to 4 green cardamoms
- 1 black cardamom – optional
- 1 small piece of mace – optional
- 1 small star anise – optional
- 1 inch cinnamon
- 1 small piece of stone flower (dagad phool or patthar ke phool) – optional
For garnish
- 1 to 2 tablespoons chopped coriander leaves or mint leaves
Instructions
Preparation
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Rinse rice till the water runs clear of starch and become transparent while rinsing.
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Soak the rice in enough water for 30 minutes. Drain all the water and keep the soaked rice aside.
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Rinse, peel and chop the vegetables.
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Crush chopped ginger, garlic and green chillies to a paste in a mortar-pestle or grind them in a small mixer or grinder with a bit of water.
Frying spices and onions
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In a deep thick bottomed pot or pan, heat ghee or oil and fry all the whole spices mentioned above, till the oil becomes fragrant and the spices splutter.
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Add the onions and saute them till golden. Saute the onions on a low to medium-low flame and stir often for uniform browning.
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Add the ginger-garlic-green chili paste and saute for some seconds till their raw aroma goes away.
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Add the tomatoes and saute for 2 to 3 minutes on a low to medium-low flame.
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Add all the chopped veggies and saute again for 1 to 2 minutes on a low to medium-low flame.
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Add rice and saute gently for 1 to 2 minutes on a low or medium-low flame, so that the rice gets well coated with the oil.
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Add water and lemon juice. Mix and stir.
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Season with salt and stir again.
Cooking veg pulao
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Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
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Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice grains.
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Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
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Serve pulao hot with some side salad, sliced onion & lemon wedges or raita. You can also garnish it with chopped coriander or mint leaves or fried cashews or fried onions.