A comforting one-pot-meal that is also a vegetarian’s paradise, this pulao recipe is loaded with the choicest seasonal vegetables.
Ingredients
- For the Rice
- 2.5 Cup Basmati Rice
- 5-6 Cup Water
- 1 Tsp Salt
- For the Spice
- 7-8 Cloves
- 7-8 Peppercorns
- 3-4 Cardamom
- 3-4 Tejpatta Leaves
- 2 Tbsp Garam Masala
- 1.5 Tbsp Pulao Masala
- Salt as Per Taste
- 1 Tbsp Turmeric Powder
- 1 Tbsp Red Chilli Powder
- 1.5 Tbsp Ginger-Garlic Paste
- For the Vegetables
- 1 Cup Green Peas
- 1 Cup Carrot, Chopped
- 3 Medium-sized Onion, Chopped
- 2 Medium-sized Tomatoes, Chopped
- 1 Cup Cauliflower, Chopped
- 1 Cup Potatoes, Diced
- 1 Cup Capsicum, Diced
Preparation
Prep: 10 minutes
Cooking: 25 minutes
- Add 1 tsp salt in water and boil the water well. Then add the rice and cook it. Once cooked, strain and wash with tap water. Keep it aside.
- Boil the veggies (potatoes, cauliflower, carrot, peas and capsicum) for about 5-8 minutes on high flame. Once done, strain the water and keep it aside.
- In a large vessel, add 5-6 tbsp oil, then add the spices (cloves, peppercorns, cardamom, tejpatta, cinnamon sticks) and sauté for about a minute.
- Now add the chopped onions, sweat them for about 6-7 minutes and add tomatoes and ginger-garlic paste. Let it cook for 3-4 minutes.
- Now add all the powdered spices and cook till the oil separates.
- Then add the boiled vegetables and mix well. Cook for about 5 minutes on medium flame.
- Now add the cooked rice and mix the masala and rice. Cover the lid and let it cook for 5 minutes.
- Serve with raita, green chutney or any gravy of your choice.
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