GMT : Vegetable Pulao
 
 
Author:
Recipe type: side, main
Cuisine: Indian
Ingredients
  • 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
Instructions
  1. Wash and soak the rice for 15 minutes
  2. 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.
  3. Add the veggies and cook them for 3-4 minutes. Till the water dries out.
  4. 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.
  5. Switch off heat and uncover. Fluff up the rice. The rice should be cooked but not mushy.
  6. Keep uncovered, till cool. Let it sit for a few hours for the flavors to develop. Garnish with fresh cilantro.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/04/20/gmt-vegetable-pulao/