Vegetable Pulav
This vegetable pulav is my all time favorite I make it quite often at home. You can use veggies of your choice. I find it easier to make t...
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This vegetable pulav is my all time favorite I make it quite often at home. You can use veggies of your choice. I find it easier to make this than making the regular rice and sambhar. So whenever i want to cook up something easy and tasty veg pulav has always been my choice.
Ingredients
Basmati Rice – 1 ¼ cup- Soaked for 20 mins.
Vegetables (French beans – 8, Carrot- 1, Potato -1 big, cauliflower – handful of florets)
Coriander leaves – 1 cup
Mint leaves – ¼ cup
Green chillies – 10
Whole garam masala (cloves – 4, cinnamon – 1 inch, green cardamoms – 2, bay leaf - 1)
Onion – 1 large – chopped
Ginger garlic paste – 1 tbsp
Turmeric powder – 1 tsp
Coriander powder – 2 tsp
Garam masala powder – ¾ tsp
Lemon juice – 3 tsp (you can use less)
Oil – 4 tbsp
Salt
Water as needed (I used little less than 2 cups)
Method
In a mixer add coriander leaves, mint leaves and green chillies and grind it into a paste. Keep it aside.
Heat oil in a pressure pan and add whole garam masala. Once they start spluttering, add onions and saute till they turn golden brown. Add all the veggies and give it a mix. Add ginger garlic paste and saute it till the raw smell goes. Add the green paste and saute till the oil separates.
Add turmeric powder, coriander powder and garam masala powder. Mix it well. Add rice, water and salt. Check for seasoning. Add the lemon juice. Give it a mix. Close the pressure pan and cook up to 3 whistles. Once cooked, let it stand for 10 mins before opening the cooker. Serve hot with raitha.
My Notes
ü You can modify the amount of oil and spices according to your taste.
ü The amount of water used here depends on the type of rice you are using. Since I am using basmati rice I am using the water in 1:1 ½ ratio. You can use ordinary rice as well.
Basmati Rice – 1 ¼ cup- Soaked for 20 mins.
Vegetables (French beans – 8, Carrot- 1, Potato -1 big, cauliflower – handful of florets)
Coriander leaves – 1 cup
Mint leaves – ¼ cup
Green chillies – 10
Whole garam masala (cloves – 4, cinnamon – 1 inch, green cardamoms – 2, bay leaf - 1)
Onion – 1 large – chopped
Ginger garlic paste – 1 tbsp
Turmeric powder – 1 tsp
Coriander powder – 2 tsp
Garam masala powder – ¾ tsp
Lemon juice – 3 tsp (you can use less)
Oil – 4 tbsp
Salt
Water as needed (I used little less than 2 cups)
Method
In a mixer add coriander leaves, mint leaves and green chillies and grind it into a paste. Keep it aside.
Heat oil in a pressure pan and add whole garam masala. Once they start spluttering, add onions and saute till they turn golden brown. Add all the veggies and give it a mix. Add ginger garlic paste and saute it till the raw smell goes. Add the green paste and saute till the oil separates.
Add turmeric powder, coriander powder and garam masala powder. Mix it well. Add rice, water and salt. Check for seasoning. Add the lemon juice. Give it a mix. Close the pressure pan and cook up to 3 whistles. Once cooked, let it stand for 10 mins before opening the cooker. Serve hot with raitha.
My Notes
ü You can modify the amount of oil and spices according to your taste.
ü The amount of water used here depends on the type of rice you are using. Since I am using basmati rice I am using the water in 1:1 ½ ratio. You can use ordinary rice as well.
