Vegetable Pulao ~ biryani

Vegetable pulao is one of the easiest way you can cook your rice to give a different taste and look. It is a my family recipe, which I have altered in a very small way to make it even better than the previous generations, to which my mom agrees too and she cooks in my way now.

In less than 30 minutes, you will be able to make a rice dish, which goes well with any curry, dal or raita (yogurt side dish).

Without any further delay, here is a step by step procedure. 

Ingredients

NOTE : Please use only non sticky rice. I use Sona Masoori Rice. You can use basmati rice. And follow the amount of water needed, which may vary from rice to rice. This dish will not come out as desired if used glutenous rice.

Washed

 and soaked rice - 2 cups

water - 31/2 cup(since the rice is soaked, you may want to cut down the water by 1/4 cup to keep the texture fluffy and grainy)

Medium sized onion - 1

slit green chili -1

Mixed veggies  - 1 cup(Peas, french beans, carrots)

Mint leaves - 7-8

Cinnamon stick - 1"

Cloves -2

Bay leaf -1-2

Black cardamom -1

Green cardamom - 1

caraway seeds - 1/4tsp(optional)

ginger-garlic paste -1 1/2 tsp

coriander powder - 1/2tsp

garam masala - 1/4 tsp

chili powder - 1/8tsp

salt to taste

oil - 2TBsp

fresh coriander leaves

Procedure

Wash and soak the rice, for a minimum of 30 minutes before you start cooking it.

Heat oil in a medium sized pot(remember your rice will be double, so choose the pot appropriately).

Once oil is hot add the whole spices, which are Cinnamon stick, Cloves, Bay leaf, Black cardamom Green cardamom, and caraway seeds. fry the spices for about a minute ,and then add the onion and green chili and saute till the onions are light brown colored.then add the ginger-garlic paste, veggies, mint leaves, garam masala, coriander powder, red chili powder and salt. cook for 2-3 minutes

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Meanwhile drain the rice, and add it to the veggie mix and stir for 2-3 minute, taking care that you are not breaking the rice while doing so.

Now add the water and stir well and cover the pot and keep the flame to simmer or on the lower end. Stir once or twice maximum.
I am one of those people who don't like too much stirring the food. In my opinion, it disturbs the cooking process and sometimes we mash up whatever we are cooking. So I always ask not to stir too many times. Do it very gently with a light hand, as you do not want to break the rice.

Once all the water is absorbed in the rice, add the fresh coriander leaves and stir and cover till the rice is completely cooked. this will take further 3-4 minutes. The cooked rice will be soft and fluffy.

In total it should take you about 20-25 minutes for this dish to be cooked.

Serve it with any curry, veg or non-veg or raita.

 

  Hope you cook and enjoy this dish!

Thank you for stopping by, have a great day!