This is a variety fo vegetable pulao which i made recently on a week day. Having less time in hand i had to make something which is a meal by itself and is also tasty…so here goes…
Diced vegetables: 1-1.5 cups (carrots, peas, cauliflower etc)
Tomatoes: 5-6 nos
Onion: 2 nos (finely diced)
Masala powder: jeera, dhania, turmeric, red chilli: according to taste
Whole masalas: bay leaves, cinamon stickes, cloves, badi elaichi : all ground to make a powder : 3 -4 tsp
Ginger-garlic paste: 2 tsp
oil: 1 tbsp
Basmati rice: 1-1.5 cups
corriander leaves: for garnish
salt: according to taste
Saffron: 2 pinches
1. Soak the basmati rice in water for 30 mins and cook it with the whole masala powder till each grain seperates. (While cooking one could also add 1-2 tsp of ghee, increases the flavour of the rice)
2. Once the rice is cooked remove the rice on a plate and let it cook and let the rice grains seperate.
3. Take a kadai and heat oil in it.
4. Add finely diced onions and ginger-garlic paste to it and saute till the onions turn little brown in colour.
5. Once the raw smell of the ginger – garlic paste is gone add, pureed tomatoes and let it cook till the oil seperates on the sides of the kadai..
6. Add the other diced vegetables and let it cook.
7. Once the vegetables are 80% cooked, add the masala powders and cook till the vegetables are well done.
8. Add the cooked rice, salt and mix well and cook under a very low flame with the lid closed so that all the flavour seeps in the rice…
9. Dissolve saffron in little luke warm milk and set aside for 15 minutes. Add the saffron milk to the rice and mix well…
10. Garnish with corriander leaves and serve with raita…
This is my entry to Sunita’s “Think spice-think saffron “…