Pakashastra

Pakashastra

Friday, May 6, 2011

Veg Pulao


Ingredients:

Basmati Rice - 1 1/2 cups
Carrot - 1
Beans - 6
Onion - 2
Ginger Garlic Paste - 1 tsp
Bay Leaf - 1
Mace - 1/2
Star Anise - 2
Coriander Leaves, chopped - 2 bsps
Green Chillies - 3
Clove + Cinnamon Powder - 1/2 tsp
Turmeric Powder - 1 tsp
Pulao Masala - 1 tsp or Garam Masala - 1 tsp
Oil - 3 tbsps
Ghee - 2 tbsp

For Garnishing:
Coriander Leaves, chopped - 1 tbsp
Onion - 1 small, slit lengthwise and sauteed until brown

Method:

  1. Wash rice.
  2. Heat 1 tbsp ghee in a wok, add mace, star anise and bay leaf and fry for a minute.
  3. Add rice and fry until the moisture from rice evaporates.
  4. Pressure cook rice such that the rice is just cooked and holds shape.
  5. Spread cooked rice on a large plate and let it cool so that the grains do not stick to each other.
  6. Blend coriander leaves, green chillies and clove+cinnamon powder adding 1 tsp water.
  7. Heat oil in another wok, add onion and ginger garlic paste. Saute until onion turns translucent.
  8. Add chopped carrot and beans and saute until the vegetables are cooked. You can add other vegetables like potato, green peas, capsicum and cauliflower.
  9. Add pulao masala (or garam masala), turmeric powder, coriander-green chill paste and salt. Mix well.
  10. Add cooked rice and remaining ghee. Mix well.
  11. Garnish with chopped coriander leaves and browned onion.
  12. Serve hot with raita.

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