Vegetable Pulao
Vegetable Pulao
- 1 1/4 cup Basmati Rice (pre-soaked for atleast 30 minutes and washed
with a few changes of water) - ½ cup Green Peas (Mattar)
- 1 large Tomato (chopped)
- 1 large Onion (chopped)
- 1 ½ tsp. Cooking Oil
- 1 tsp. Cumin Seeds (Zeera)
- ½ tsp. Turmeric Powder (Haldi)
- 1 tsp. Ginger Paste (Pisi Adrak)
- 1 tsp. Garlic Paste (Pisa Lasan)
- 1 tbsp. Lemon Juice
- 3 Green Chillies (slit into 2) (more or less may be used depending on
taste preference) - 2 Big Black Cardamoms (Bari Kaali Ilaichi)
- 3 Bay Leaves (Tezz Pattay)
- 6 Cloves (Loung)
- 2 Cinnamon Sticks (Dal Cheeni)
- Salt (to taste)
- Wash rice with a few changes of water or until the water runs clear. Set
aside and let soak in a dish with water for atleast 30 minutes. - Heat oil in a pot, when oil is hot, add cumin seeds and when they start
to change color, add in turmeric powder, bay leaves, cloves, cardamoms, and
cinnamon sticks. Add ginger, garlic and green chilies. Saute on medium heat
for about one minute. Add in onion, tomato and green peas and saute for 3
minutes. - Drain the water from rice and add rice to spice mixture. Stir gently and
add 2 1/2 cups of hot water. Add salt to taste; mix. Cook on high heat,
stirring gently but continuously. When the water is almost absorbed, add
lemon juice. Lower the heat to low. Cover the pan and continue cooking for
about 5 to 7 minutes or until the rice is completely cooked and water is
completely dry. - Serving Suggestions: Serve Hot with Raita and any Salad of your choice.
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