spicy veg pulao recipe
ingredients (measuring cup used, 1 cup = 250 ml)
main:
- 1.5 cups basmati rice or any regular rice, 300 grams
- enough water for soaking rice
vegetables and other ingredients:
- 2 to 3 tbsp ghee or oil
- 1 medium to large onion, finely sliced or ½ cup thinly sliced onions
- 1 medium tomato, chopped, ⅓ cup chopped tomatoes
- 2 tbsp chopped coriander leaves/dhania patta
- 1 tbsp chopped mint leaves/pudina patta
- 2 tsp ginger+garlic paste or ½ inch ginger & 4 to 5 garlic crushed in mortar-pestle
- 2 to 3 green chilies, chopped
- ¼ tsp turmeric powder/haldi
- ½ tsp red chili powder/lal mirch powder
- 1 tsp coriander powder/dhania powder
- a pinch of asafoetida/hing (optional)
- 3 cups chopped mixed veggies (i used a mix of cauliflower, french beans, potatoes and carrots)
- ¼ to ⅓ cup green peas/matar, fresh or frozen
- 2.5 cups water
- salt as required
whole spices:
- 2 small tejpatta or 1 medium to large tej patta/indian bay leaf
- 2 to 3 cloves/lavang
- 4 to 5 black pepper/kali mirch
- 1 small piece of stone flower/pathar ke phool/kalpasi/dagad phool (optional)
- ½ inch cinnamon/dalchini
- 2 green cardamoms/hari elaichi
- 1 black cardamom/badi elaichi
- 1 or 2 single strands of mace
- 1 star anise/chakri phool
- 1 tsp fennel seeds/saunf
- ½ tsp cumin seeds/jeera
how to make the recipe:
prepping:
- first rinse 1.5 cups basmati rice in water till the water runs clear of starch. then soak the rice in water for 30 minutes. after 30 minutes drain the water and keep aside. when the rice is soaking, chop all the veggies, herbs and keep them ready.
preparing spicy veg pulao:
- heat 2 to 3 tbsp oil or ghee in a pressure cooker. then add all the whole spices mentioned in the above list. saute the spices till they become fragrant and splutter.
- now add thinly sliced onions.
- stir and saute till the onions start to become golden. you have to stir often, so that the onions cook evenly.
- now add 2 tsp ginger-garlic paste, 2 to 3 green chilies (chopped), 2 tbsp chopped coriander leaves and 1 tbsp chopped mint leaves.
- saute till the raw aroma of ginger-garlic goes away.
- then add the chopped tomatoes.
- next add the spice powders - ¼ tsp turmeric powder, ½ tsp red chili powder, 1 tsp coriander powder and a pinch of asafoetida (optional).
- stir and saute this spicy mixture till the tomatoes soften and become mushy.
- now add 3 cups chopped mixed veggies (i used a mix of cauliflower, french beans, potatoes and carrots) and ¼ to ⅓ cup peas.
- mix the veggies with the spicy mixture and saute for a minute.
- now add the soaked & drained rice. stir gently and saute the rice for a minute.
- add 2.5 cups water. season with salt and stir again. check the taste and the stock/broth should feel a bit salty.
- cover the pressure cooker with its lid and pressure cook on medium to high flame for 1 whistle. i used a 3 litre pressure cooker and it took about 15 minutes for the rice to get cooked.
- if using a smaller pressure cooker, then cook for 10 to 12 minutes.
- fluff the rice gently and serve spicy veg pulao with a raita or a side salad. you can also accompany sliced onion rings, lemon wedges, roasted papad and a pickle by the side. another accompaniment for this pulao is shorba or side gravy.
notes
to make the pulao in a pan: add 2.75 to 3 cups water if cooking in a pan. you may add water as required. use a thick bottomed deep pan.
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