Vegetable pulao

Vegetable pulao

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INGREDIENTS

1.5 cups basmathi rice or any fragrant rice
1.5 to 2 tbsp oil or ghee
1 bay leaf
1 star anise
1 large strand of mace
½ to ¾ tsp shahi jeera
3 to 4 green cardamoms
6 cloves
2 inch cinnamon stick
small piece of nut meg
dagad phool or stone flower little
¼ tsp saunf powder / fennel seeds powder (optional)
1 medium onion thinly sliced
2 green chilies slit
1.5 tsp ginger garlic paste
handful of pudina/ mint (chopped finely)
1 to 1.5 cups chopped vegetables
salt as needed
2 ½ to ¾ cups water (for the whistle method, 2.5 cups water)

INSTRUCTIONS

Prepration

• Wash and soak rice for at least 15 minutes. Drain off the water and set aside.
• Chop all the veggies and slice onions. Chop pudina and slit green chilies.

Making veg pulao

• Saute dry spices in hot oil until they sizzle.
• Saute onions until golden.
• Fry ginger garlic paste until the raw smell goes off.
• Add all the veggies and mint, saute for 2 to 3 minutes.
• Add water and salt.
• Bring the water to a rolling boil.
• Add drained rice and stir.
• At this stage there are 2 ways to cook further. First method is to cover the cooker with the lid after adding rice and cook on a medium flame for 1 whistle. Second method is to cook on a medium flame until the water evaporates. When the rice is still soggy, cover with a lid or pressure cooker lid and lower the flame. Cook on a low flame for 4 to 5 minutes.
• Switch off the stove.
• When the pressure goes down, remove the lid and fluff up the rice.
• Serve veg pulao hot or cold with a simple raita or gravy

Read more: http://indianhealthyrecipes.com/pulao-recipe- veg-pulao-recipe/#ixzz4RCKcoDne
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