Thursday, 16 January 2014

Vegetable Pulao

There are days when we reach home and are so tired that we just don't feel like making a meal. Ordering food is alright once a while, but there are shortcut meal options available at home too! Here is our take on Vegetable Pulao!



Preparation time: 10 minutes
Cooking time: 30 minutes
Recipe adapted from : Edible Garden 

Ingredients:

  • Rice - 1.5 cups, washed and soaked in water
  • Carrots - 1/2 cup, diced in 1 cm cubes
  • Beans - 1/2 cup, finely sliced
  • Soya nuggets - 1/2 cup, washed
  • Green peas - 1/2 cup
  • Cloves - 3 to 4
  • Bay leaf - 1 to 2
  • Cinnamon sticks - 3 to 4
  • Coconut milk - 1 cup
  • Salt and pepper to taste
  • Garlic - 2 / 3 cloves finely chopped
  • Ginger - 1 tsp, finely chopped
  • Onions - 1 large, sliced
  • Green chilies - 2, finely chopped
  • Ghee - 2 tbsp.
Preparation:
  • In a pressure cooker, add ghee. Once the ghee is hot enough, add the fragrant spices i.e. cloves, cinnamon sticks and bay leaf and saute for about 10 - 15 seconds.
  • Now add the ginger and garlic and saute till the rawness of the ginger and garlic has gone. 
  • Add the onions and the green chillies and saute. Allow the onions to become pink
  • Once the onions have turned pink, add the vegetables and the soya nuggets. (Note: you may add cauliflowers / broccolli / baby corn / cottage cheese or any vegetable of your choice). Saute for a minute.
  • Drain the water from the soaked rice in a bowl. Add the rice to the pressure cooker. For 1.5 cups of rice, 3 cups of water is required. 
  • Add one cup of coconut milk and 2 cups of water to the rice. 

  • To the rice, also add red chili powder, salt and pepper.
  • Close the lid of the pressure cooker and allow 2 whistles to the rice. Once the steam has gone off, mix with a fork and serve hot!

Tip: You may serve the rice with curd / raita / fried potatoes.