Vegetable Pulao
Servings 4
Ingredients
- 3 tbsp oil/ mix of oil and ghee
- 1 small onion thinly sliced
- 1 cinnamon bark
- 1 bay leaf
- 3 crushed cardamom
- 2 cloves
- 10 black peppercorns
- 10-15 cashew nuts optional
- 1 sprig curry leaves
- 1 onion chopped
- 2 cups mixed vegetables I have used frozen carrots, peas, beans
- 2 cups basmati rice soaked for 20 minutes and drained
- 3 1/2 cups hot water
- 1/2 tsp garam masala
- Salt to taste
Instructions
- Heat the oil in a saucepan. Add the onion and fry till browned. Drain and set aside.
- In the same oil, add the whole spices, cashew nuts (if using) and curry leaves and fry briefly. Add the second onion and saute till wilted.
- Add in the vegetables and saute for a few minutes.
- Add in the rice and saute for five minutes till rice feels crisp.
- Add in the water, garam masala and salt and give a good mix. Keep on high flame till the water comes to a rolling boil.
- Reduce flame to bare minimum and cook till the water has evaporated and rice is completely cooked.
- Add back the fried onions and fluff up with a fork.
- Serve hot with side of your choice.
Notes
If using fresh vegetables, chop them into small pieces to make it easier to cook. I usually use carrots, beans, potatoes and cauliflower along with frozen peas while making it that way. In this case the cooking time will be a little more than the frozen vegetables.