Vegetable Pulao

Vegetable Pulao is the simplest and quickest dish to cook. It can be cooked with many variations and in many styles. It is also served with Kadhi, raita or plain curd but nothing is mandatory as even it tastes good without anything or just with papad. This time I am posting the basic pulao which I can also name it as “Jain Vegetable Pulao”, rest variations will follow later.

Vegetable Pulao

Ingredients:

1 cup Rice (long grained basmati Rice)
½ cup Peas
½ Fresh corn kernels
1 cup Cauliflower
¼ cup Pomegranate
1 Big sized Tomato
6-8 Cashews
6-8 Raisins
3-4 peppercorns
2-3 cloves
2 single strands of mace
1” cinnamon stick
2-3 bay leaves
1 Big cardamom
2 green cardamoms
2 tbsp Ghee
2 tsp Red chili powder
½ tsp Turmeric powder
1 ½ tsp Coriander powder
½ tsp Cumin seeds
5-6 Curry leaves
Salt to taste

Method:

Wash/Rinse rice and soak it for 30 min. Heat a big thick bottom pan and add ghee into it. Add all the whole spices and fry them. Add curry leaves, cashews, raisins and when cashews become golden, add all the vegetables into it and saute for 2 minutes. Add tomatoes and saute for 2-3 minutes. Then add red chili powder, turmeric powder, coriander powder and salt and mix well. Now add drained rice and saute gently for 2 minutes, so that all spices and ghee are well coated with rice. Pour 3 cup hot water into it and stir well. Cover tightly and let the rice cook on a low flame. Then check in between that rice is well cooked or not. If water is absorbed you may need to add some more water until the rice is well cooked. Once the rice is cooked then turn off the heat and add pomegranate seeds and stir without breaking the rice. Your dish is ready to be served…..

Note: Above ingredients are for making pulao for 2 people

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