Pulao is an ancient dish prepared using rice and vegetables flavoured with fragrant spices. Rice is fried in oil along with spices. It is also known as Pilaf. There were mentions about this dish in sanskrit (Pallao-mevach) and tamil literatures. Dates back to 3rd to 6th century.
There are many versions of Pulao using veg and nonveg items. In North the aroma of masalas will be strong. In south it is little different and is light in color. What I am going to share here is a different dish which one of my Maharashtrian Friend taught me. The preparation is quite easy as we are going to grind the masala and add the cubed vegetables & rice at various stage.
There are many versions of Pulao using veg and nonveg items. In North the aroma of masalas will be strong. In south it is little different and is light in color. What I am going to share here is a different dish which one of my Maharashtrian Friend taught me. The preparation is quite easy as we are going to grind the masala and add the cubed vegetables & rice at various stage.
I used drying method where the ratio of rice to water is 1 : 2.
Vegetables ideal for Pulao : Carrot, Beans, Potato, Cauliflower, Green Peas.
I used Olive oil. you can use cooking oil of your choice.
Ingeidients :
- Basmati Rice – 1 Cup
- Water – 2Cups
- Onion – 1 No.
- Ginger – 1” piece
- Garlic – 6 big pods
- Bay leaf – 1 No.
- Black Peppercorn – 1 tsp
- Green Chillies – 3 or 4 (as required)
- Coriander leaves – 1/4 cup
- Mint leaves - leaves from 4 sprigs
- Cinnamon – ½” piece
- Cardamom – 1 No.
- Cloves – 2 Nos
- Vegetables of your choice – 1/2 cup
- Olive Oil - 2 tbsp
- Salt to taste
Procedure :
- Dice Carrots, beans, cauliflower into cubes. Peel the skin of Ginger and chop into cubes. Deskin garlic pods.
- Grind together - Onion, Ginger, Garlic, Black Peppercorn, Green Chillies, Coriander and Mint leaves, Cinnamon, Cardamom, Cloves, Bay leaf, into a paste.
- Wash and Soak Basmati Rice for 30 minutes.
- Heat Oil in a thick bottomed Wok, Add the ground masala. Saute well till oil comes start oozing out.
- Add rice and sauté for 3 to 4 minutes.
- Now add the cubed vegetables and saute for 30 seconds.
- Add 2 Cups of Water , salt and let it boil.
- Now cover and cook it on medium flame till the water on top dries out and you see bubbles coming out of holes.
- Switch off the flame. Leave it stand covered for 15 to 20 minutes.
- Yummy Vegetable Pulao is ready to serve!
Accompaniment : Onion Raita / Vegetable Raita / Plain Curd
