Vegetable Pulao recipe
Basmati rice or Long grain rice- 2 cups
Green cardamom pods- 3
Cinnamon stick- 1
Cloves- 3
Bay leaves- 2
Medium sized onion- 1 (chopped)
Green peas- 1/2 cup
Cauliflower- 1 cup (cut into flowerets) or any vegetable
of your
choice
Ginger- 1/2 inch piece (grated)
Garlic- 4 cloves- crushed
Black peppercorns- 1/2 tsp
Red chili powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Salt
Oil- 1/4 cup
Wash the rice in several changes of water.
In a large
heavy pan boil the rice in 3 cups of water with 1 tablespoon of oil and salt over
medium heat.
Stir occasionally.
Cook until the rice is half cooked.
Drain
the rice and keep it aside.
Preheat the oven to 400°F.
Heat 1 tablespoon of oil in large pan.
Add cinnamon,
cloves, cardamoms, peppercorns & bay leaves and fry for 2 minutes.
Then
add ginger, garlic & onion and fry until golden brown.
Put cauliflower, peas, chili
powder, turmeric & salt and mix well.
Cook over low heat for 5 minutes.
In a large
casserole spread the cooked rice and stir in the vegetable mixture.
Cover
with aluminum foil and close the lid.
Reduce the oven to 300°F and bake for about
10 minutes.
Then turn off the heat and leave it for another 5 minutes.
Serve hot
with any kind of salad, mint, coriander chutney and curry.
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