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23Here’s a basic recipe for making Vegetable Pulao, a delicious and aromatic Indian rice dish
Ingredients:
- 1 cup basmati rice
- 2 cups water
- 1 onion, thinly sliced
- 1 tomato, chopped
- 1 carrot, diced
- 1 potato, diced
- 1/2 cup green peas
- 2-3 green chilies, slit lengthwise
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2-3 tablespoons oil or ghee (clarified butter)
- Whole spices (1 bay leaf, 4-5 peppercorns, 2-3 cloves, 1-inch cinnamon stick)
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala (optional)
- Fresh cilantro leaves for garnish
Instructions:
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20-30 minutes.
- Heat oil or ghee in a heavy-bottomed pan or pressure cooker over medium heat. Add the whole spices (bay leaf, peppercorns, cloves, cinnamon stick) and cumin seeds. Sauté for a minute until fragrant.
- Add the sliced onions and sauté until they turn golden brown.
- Add the minced garlic, ginger, and green chilies. Sauté for another couple of minutes until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add the diced carrots, potatoes, and green peas. Stir well to combine.
- Drain the soaked rice and add it to the pan. Mix gently with the vegetables.
- Add water, salt, turmeric powder, and garam masala (if using). Stir gently.
- If using a pressure cooker, close the lid and cook for 1 whistle on medium heat. If using a regular pot, cover with a lid and cook on low heat until the rice is cooked and water is absorbed, about 15-20 minutes.
- Once done, remove from heat and let it sit for a few minutes. Fluff the pulao gently with a fork.
- Garnish with fresh cilantro leaves before serving.
Your delicious Vegetable Pulao is ready to be served hot with raita (yogurt dip) or any curry of your choice. Enjoy!
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