Pulao is basic aromatic flavoured rice which is made in most Indian homes.
There are many ways to make it. Though it is easy to make the spices should be correctly balanced to cook a tasty pulao.
This mixed vegetables pulao is very tasty and nutritious. It is an one pot meal and can be had as is.
So it can be called a lunch box recipe .
But it can also be had with a curry or raita or curd
Wash and soak the basmati rice in water for at least 30 minutes.
While the rice is soaking, wash and chop the vegetables .
Now in a mortar and pestle crush coarsely , cumin seeds, black peppercorns, coriander seeds, saunf or fennel seeds, fenugreek/ methi seeds.
Transfer this crushed masala to a bowl
In the same mortar and pestle break 1 green chilli and crush
Add in the masala that we crushed in mortar and pestle and salt to the vegetables. Add in 1/2 tsp ginger garlic paste. Mix well to marinate the vegetables
Add the crushed green chilli to the vegetables and mix well
Heat 4 cups hot water in a pan
When the water is boiling , heat ghee in a pan
When the ghee is hot, add the whole garam masala spices that we have listed here in ingredients
After about 10 to 12 seconds of stirring in these add in the cashew nuts.
Stir until they slightly change colour and add in raisins
When the cashew nuts turn golden and raisins swell add in sliced onions
When the onions turn brown add in ginger garlic paste
Stir until the raw smell of ginger garlic paste goes. This should take about a minute
Now add in chopped green chillies
Stir for about 10 seconds
Add in kasuri methi
Add in finely chopped coriander leaves and mint leaves
Mix well and stir for half a minute
Now add in the marinated vegetables
(Yo can reduce the quantity of vegetables if you wish to. But we like to add more vegetables to make it a meal by itself)
Mix well and stir for about two minutes
Now add in about 3 to 4 tbsp water
Cover and cook for about four to five minutes
After 5 minutes, remove the lid and add 4 cups hot water
When the water comes to a boil add in the washed and drained basmati rice
Cover and cook on a low flame for about 8 to 10 minutes.
Do check in between to check that the pulao does not get burned
After ten minutes open the lid
The pulao is almost cooked, say about 95 percent cooked .The water in it has dried up.
Switch off the flame and add in lemon juice.
Now cover it with a lid. Let it stay undisturbed for about ten minutes minutes,
Remember basmati rice gets cooked in the heat that remains after the flame is switched off
After ten minutes open the lid and you can see that the basmati rice is perfectly done .
Serve it as is or with papad, raita, plain curds if pickle. You can also serve this pulao which is no less than any biryani along with Bhindi salan like we did .
Do check out the recipe of bhindi salan here
2 cups basmati rice
2 tbsp ginger garlic paste to fry in ghee and 1/2 tsp to marinate vegetables
4 green chillies in total
3 to be finely chopped and 1to be crushed
2 tbsp / about 12 cashew nuts
1 tbsp raisins/ kishmish
2 big onions sliced thin
1/2 cup ghee or clarified butter / oil if you desire
Kasuri methi 2 tbsp
Coriander leaves 4 tbsp
Mint leaves/ pudina 4 tbsp
1 tbsp lemon juice
Salt to taste
Whole garam masala or whole spices:
1 cinnamon / dalchini
1 bay leaf / tej patta
2 to 3 strands javetri/ mace
2 to 3 cloves / lavang
2 black cardamoms / kali elaichi
2 to 3 green cardamoms
4 black peppercorns
Chopped cauliflower 1cup
Chopped beans 1 cup
Chopped spinach / Palak 1 cup
1/2 cup green peas peeled
Masala to be crushed in mortar and pestle:
1/2 tsp jeera / cumin seeds
1/2 tsp black peppercorns / Kaali Miri
1/2 tbsp coriander seeds / dhaniya
1/2 tbsp saunf / fennel seeds
1/2 tbsp methi seeds / fenugreek seeds
1 green chilli