Rice is so nice. Sorry for this, but I love rice. I am obsessed with all and everything that has rice in any form. The reason behind me liking sushi, idli etc. Anyway since I love rice I decided to take up a little difficult dish because I thought matar pulao or steamed rice will be too easy for me, also because I craved for vegetable pulao. I usually eat vegetable pulao with boondi raita and a papad. A plate of hot vegetable pulao with a cold boondi raita and chit-chat with my family, a beautiful lunch it is.
Here’s the recipe of vegetable pulao for all the rice lovers like me out there.
Ingredients:
- 1/2 cup Basmati Rice
- 1 medium Onion, finely chopped
- 1 small Tomato, finely chopped
- 1/4 cup Green Peas
- 1/4 cup finely chopped Carrot
- 1 small piece of Bay Leaf
- 1-inch piece of Cinnamon
- 2 Cloves
- 1/4 teaspoon Garam Masala Powder
- 1/8 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chilli Powder
- 2 tablespoons finely chopped Coriander Leaves
- 2 tablespoons Oil
- 1 teaspoon Ghee
- 1 cup Water
- Salt to taste
How to make Vegetable Pulao:
- Wash rice and soak it in water for 15-20 minutes. Drain and keep aside until needed.
- Heat ghee and oil together in a pressure cooker on low flame. Add bay leaf, cinnamon, clove, and sauté for 30 seconds.
- Add onion and saute until it turns light brown or for approx. 2 minutes.
- Add chopped tomato, green peas and carrot, stir-fry them for approx. 2 minutes.
- Add the soaked and drained rice, garam masala powder, turmeric powder, red chilli powder and salt into the cooker.
- Add 1 cup water and mix well.
- Close the lid and cook over medium flame for 2 whistles. When 1st whistle is completed, reduce the flame to low and cook until another whistle. Turn off flame.
- Let it cool at room temperature until pressure inside cooker comes down naturally. Open the lid carefully and transfer it to a serving bowl and garnish with fresh coriander leaves.
INDIAN COOKING WITH ME 