Friday , November 25 2016
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Vegetable Pulao

veg pulao

Ingredients:

1. Basmati Rice: 1 Cup (200 grams) – wash the rice gently and soak it in 2 ½ cups of water for 20 to 30 minutes.
2. Cooking Oil: 5 Tsp
3.Cashew nuts: 20 grams
4. Almonds: 20 grams
5. Raisins: 20 grams
6. Shahi Jeera / Shahi Cumin: ½ Tsp
7. Sugar – 1 tsp
8. Ginger & Garlic Paste – 1 tsp
9. 1-2 green chillies – finely chopped
10. Finely chopped medium sized onion
11. 10-12 Beans – chopped finely
12. 1 medium sized carrot – chopped finely (Julienne)
13. Salt – around 1 ½ – 2 ½ tsp
14. 1 ½ tsp of Ghee (clarified butter) – for final seasoning
15. Green peas

Step 1:
1. Heat a pan and add oil
2. Once oil is hot – add Shahi cumin seeds and sate for a minute, now go on and add all dry fruits and sate for another min (until the nuts becomes light golden color)
3. Add sugar and saute for a 2 minutes (this adds color to your rice as sugar gets caramelized in the hot pan)

Step 2:
1. Now add chopped green chili, chopped onion, cooking salt and saute for 5 minutes (until the onions become tender)
2. Now add ginger & garlic paste and saute for 3 minutes. After that add chopped vegetables and saute until vegetables become tender.
3. Add soaked rice and very gently mix the rice along with the vegetables for 1-2 minutes (make sure you don’t mix severely)

Step 3:
1. Add 2 ½ cups of water (2 cups for rice and another ½ cup for vegetables). Mix gently and cover the pan with lid.
2. Keep the flame on medium and let it cook for about 12 minutes
3. After 12 minutes, open the lid and check if there is any water left in the bottom of the pan. We can cook for some more time if any water found.
4. Finally add coriander leaves and ghee on the rice and keep it aside for 10 minutes before you serve.