Wednesday, October 21, 2015

Vegetable Pulao Recipe ( Veg Pilaf)

Orange tint and scent of pumpkin pie "Fall" is here & am loving this time of the year like never before, enjoying the rain which I missed this year.
Hope all in US is getting ready with kids for Halloween. I have 4 large pumpkins here :(
that's how Dad pamper their kids :/
now its my turn & NA already started nagging to start carving :(
Anyways that's a fun thing to do with kids.....Love it when I see her eyes sparkle with excitement.

Here's a picture of one that I carved last year.

NA excused that asymmetrical face, was convinced with a happy looking Witch :D

Busy days with my in-laws who are here for a month, roaming in and around Salt lake and exploring new places here is of-course fun,though I miss my blog :(
A good DIL is not supposed to serve experimented dishes's to her in-laws was my Mom's advice, so today I made something which I am confident in making, a very popular Indian rice dish, more popular in the Northern states of India.

Everyone would have their own way of making it, I usually pressure cook it to save time. But if you are fast in cutting vegetables, a scrumptious meal is ready under half an hour.

Recipe here doesn't need a pressure cooker though you may cook it in the same if you wish.
Pressure cooked Pulao/Pilaf is my favorite for some reason, though it wouldn't give you that appealing look.


Basmati Rice (Long Grain Rice) -  2 cups
Ginger and Garlic paste/crushed - 1 tbsp (together)
Onion - 1 medium chopped
Mixed vegetable's - 1 cup chopped  (carrots,beans ,peas ,cauliflower etc)
Tomato - 2 large chopped
Green chili's - 4 to 6 no's (Use as per your preference)
Cilantro chopped - 1/4 cup
Mint Leaves chopped - few springs (Optional)
Juice from 1 lime
Water - 4 cups - double the amount of rice taken (differs with variety of rice used)
Salt to taste
Vegetable Oil / Ghee - 3 tbsp

Whole spices 

Cumin Seeds - 1 tsp
Cardamom - 2 no's
Bay leaves - 1
Cloves - 3 no's
Cinnamon stick - 1/2 inch size piece

To Decorate (Optional)

1 medium size Onion, sliced and fried to golden brown color
1 Tbsp each Cashew nuts and Raisins (I didn't use)


* Soak Rice in water first before starting to cook. Heat oil in a pot / Pressure cooker or rice cooker.

* Add to the heated oil lightly crushed whole spices (given above) add then Ginger-Garlic paste and saute for a minute, followed by chopped onion.

* When onion looks golden brown, add the other vegetable's and half portion of the chopped tomatoes.

* Saute the vegetables for 2- 4 minutes and then add the drained rice, continue stirring for another 5 minutes.

* Add in the leaves (Cilantro and Mint-if using) and stir to combine. Add salt , lime juice, the rest of the chopped tomatoes & water.

* Cover and cook the same in low heat (if using an open pot) till  the water is absorbed and rice is cooked. Do stir rice in between to check if the water is enough, sprinkle water in between if necessary.

* Once the rice looks cooked, let this sit for 5-7 minutes (Keep this open) , then use a fork to fluff up the rice.Decorate with fried Onions, Cashew-nuts and Raisins.

*  Serve Pulao/Pilaf  hot with Raita, Mint Chutney, Pickle and/or any Curry.


  * If using a pressure cooker, cook till 1 whistle heard, immediately transfer the cooker to a cool place, once the pressure is released open the lid and use a fork to fluff up the rice, transfer rice to a flat tray/dish and keep this open for 5 to 7 minutes before serving.


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