I have made this vegetable pulao so many times now but somehow have not posted the recipe for it on the blog. Let’s correct that today!
The reason why I turn to this recipe for vegetable pulao is that its so easy to make and even though it can be served as a side, with a little more veggies in the mix it doubles up perfectly as a main. The best part though- this pulao is a one pot meal. So clean up is easy too.
I have barely adapted this recipe from Soma’s blog ecurry.com. Soma suggests not to use veggies like broccoli or cauliflower so that the flavors of the spices are distinct. Since I make this dish for a complete meal I do add some veggies, especially cauliflower. And then serve it raita and pickle. If using the pulao as a side you can leave out the cauliflower.
The beauty of this recipe is that it comes together in roughly 30 minutes. Plus, as mentioned earlier it just dirties one pan. No wonder I make it so often!
I would have posted this recipe a little earlier, but I have had issues with my macbook. Its actually been troubling me for a long time and I have finally decided to retire it. I am hoping I get this recipe posted in time for GMT but if I dont you know why.
- 2 cups basmati rice
- 3 cups water (might need to add a little more if using cauliflower)
- 4 tbsp ghee
- ½ tsp cumin seeds
- 3-4 cloves
- 4 garlic cloves, finely chopped
- 3-4 green cardamoms
- 1 black cardamom
- 1 star anise
- 2 inch stick cinnamon
- 1 tsp coriander powder
- 1-2 tsp red chilli powder
- Few saffron threads mixed in a tbsp of warm water
- Salt and pepper, to taste
- 1 potato, peeled and cut into small pieces
- ½ cup chopped green beans
- ½ cup peas,
- 1 cauliflower, chopped
- Cilantro, for garnish
- You can also add carrots, but I chose not to
- Wash and soak the rice for 15 minutes
- In a large enough pan to cook the rice add ghee and let it heat. Once hot add the whole spices. Let sizzle and then add the cumin seeds. Fry for a few seconds and then add the coriander and red chilli powder.
- Add the veggies and cook them for 3-4 minutes. Till the water dries out.
- Add the rice and cook for 4 minutes till the moisture evaporates. Add the water, along with salt, pepper and saffron. Increase heat to high and cook for 8 minutes or till the water on the top evaporates and you can see the rice. Cover tightly and lower heat to a simmer. Cook for another 8-10 minutes.
- Switch off heat and uncover. Fluff up the rice. The rice should be cooked but not mushy.
- Keep uncovered, till cool. Let it sit for a few hours for the flavors to develop. Garnish with fresh cilantro.