Pulao recipe
Basically pulao is a rice dish. It is known as pilaf as US ppelling & pilau as UK spelling. It is a dish originating from the East, consisting of rice. It is flavored with spices and cooked in stock. Meat, poultry, vegetables or fish may be added to it. It is said that pulao is originated in Persia. From ancient Persia to other Muslim countries the recipe of pulao was spread like wildfire and India could not prevent itself from savoring it. Basically, pulao is one pot rice dish. It is made by cooking fragrent basmati rice with spices & herbs. Today we are going to prepare vegetable pulao with creamy raita. Veg. pulao is also known as vegetable pulao. As the name indicates it contains lots of vegetables. It is one of the simplest rice dish from Indian cooking with little cooking. A perfectly cooked pulav is fluffy & it has separated rice grains. As it contains lots of vegetables it is healthier in compare to simple steamed rice. Even it is served with creamy raita for creamy feel. So let’s a have a look at the recipe of this aromatic recipe of vegetable pulao. Enjoy cooking!
Preparation time – 10 to 15 minutes
Cooking time – 15 to 20 minutes
Serves – 4 person
Ingredients to make Veg. Pulao with Raita:
For rice:1 cup basmati rice
1 bay leaf (tej patta)
3 to 4 cloves
1 small stick cinnamon
Few drops of oil
Few drops of lemon juice
For pulao:
1 tablespoon oil
1 tablespoon ghee (clarified buter)
½ teaspoon shahjeera/1 teaspon jeera (cumn seeds)
1 tablespoon broken cashews
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon finely chopped green chilies
1 tablespoon pulao masala
Salt to taste
½ teaspoon turmeric powder
2 tablespoon chopped and par boiled French beans
2 tablespoon chopped and par boiled carrot
1 small onion finely chopped
2 tablespoon green peas par boiled
2 tablespoon finely chopped de seeded tomatoes
2 tablespoon finely chopped capsicum
100 gram paneer cubes (small)
For garnishing:
1 tablespoon freshly chopped coriander leaves
1 tablespoon freshly chopped mint leaves
1 tablespoon butter
For raita:
1 cup hung curd
Salt to taste
¼ cup cheese spread
¼ cup fresh cream
1 teaspoon finely chopped green chilies
1 tablespoon freshly chopped coriander
1 tablespoon freshly chopped mint
1 small cucumber grated and pressed
1 teaspoon cumin powder
Method to make veg. Pulao with Raita:
For rice:• Wash and soak rice for minimum 15 minutes.
• In a broad vessel add 2 ½ cup water & let it come to boiling temperature. Add all whole spices, few drops of oil, salt & lemon juice to it.
• Add soaked rice to it. Drain it before use. Cook rice around 8- to 90%.
• When ready drain and sprinkle some tap water over it to stop cooking process. Remove whole spices.
• Drain it and keep a side.
For pulao:
• Wash, chop & par boil vegetables. Keep a side.
• Heat oil & ghee to a thick bottom pan. Add jeera to it and when it crackles add ginger, garlic and chili paste to it.
• Sauté for 30 seconds & add onion to it.
• Now it’s time to add all vegetables, cashews & dry spices to it. Mix well.
• Add boiled rice to it. Mix well carefully to avoid breaking of rice grains.
• At last add butter to it & mix.
• Garnish with chopped coriander & mint leaves.
• Hot and aromatic veg. pulao is ready to serve.
For raita:
• Mix all ingredients of raita.
• Keep in refrigerator for minimum 1 hour.
Tips:
• Always add rice to boiling water.
• Add oil for making rice separated & lemon juice for making it whiter.
• Hang curd for minimum 30 minutes. Always hang curd in refrigerator to avoid sourness.
• Be careful while adding salt as we have added salt during boiling of rice.
