How to make Vegetable Pulao?

     How to make Vegetable Pulao: A Step by Step Guide

Introduction:

Vegetable Pulao (Veg Pulav) is a spicy rice dish prepared by cooking rice with various vegetables and spices. In this recipe, an assortment of spices, veggies, and rice are first sautéed in oil and ghee and then cooked in a pressure cooker as you would cook plain rice. However, the uniqueness of this easy mixed vegetable pulao recipe lies in the use of bay leaf, cinnamon, and cloves which provide a nice and complex aromatic feel that simply makes juices flow in the mouth.

Ingredients and Equipment:

• 2 tbsp RKG ghee
• 1 inch Ooty cinnamon stick
• 3 pod Ooty cardamom
• 4 Ooty cloves
• 1 Ooty bay leaf
• ½ tsp Ooty fennel
• 1 tsp Ooty cumin
• 1 onion, finely chopped
• 1 tsp ginger garlic  paste
• 1 chilli, slit
• ½ tsp Everest turmeric powder
• 1 tsp Everest Kashmiri red chilli powder
• 1 tsp everest garam masala
• 1 tsp Everest Kasuri Methi
• 1 tomato, finely chopped
• 1 carrot, chopped
• ½ potato, cubed
• 3 tbsp peas
• 1 cup Mummy’s basmati rice, soaked for 20 minutes
• 2 tbsp coriander, finely chopped
• 2 cup water
• 1 tsp Mummy’s Salt.

Preparation:

• Take a large kadai heat 2 tbsp RKG ghee and add 1 inch Ooty cinnamon stick, 3 pod Ooty cardamom, 4 Ooty cloves, 1 Ooty bay leaf, ½ tsp Ooty fennel seed and 1 tsp Ooty cumin seed. saute until spices turn aromatic.
• Now add 1 onion, 1 tsp ginger garlic paste, and 1 chilli.
• Saute well until onions change colour slightly.
• Keeping the flame on low, add ½ tsp Everest turmeric powder, 1 tsp Everest Kashmiri red chili powder, 1 tsp Everest garam masala, and 1 tsp Everest Kasuri methi.
• Saute on low flame until spices turn aromatic.
• Further, add 1 tomato and saute until tomatoes turn soft and mushy.
• Now add 1 carrot, ½ potato, and 3 tbsp peas.
• Saute for a minute or until vegetables are coated well with the masala.
• Add in 1 Mummy’s cup basmati rice, and 2 tbsp coriander and saute gently for a minute. make sure to soak basmati rice for 20 minutes.
• Pour 2 cups water and 1 tsp Mummy’s Salt. mix well.
• Cover and simmer for 20 minutes or until rice gets cooked completely. you can alternatively, pressure cook for 2 minutes on medium flame.
• Finally, enjoy masala pulao with boondi raita.