Veg Pulav

The very first thing I started experimenting with is Veg Pulav... Getting different kinds of recipes from my neighbour, watching my aunt prepare her pulav is mostly what inspired this version of a simple basic VEG PULAV... I prefer adding loads of vegetable n spices to my version as it is the only way my sister will eat most of the vegetables..


Preparation Time:45 mins
Difficulty Level:Low
Serves:4




Ingredients

• 2 cups basmati rice
•  kasuri methi 
• Vegetable oil or ghee

Spices:

• Cloves               6-7
• Star Anise          2Nos
• Bay Leaf            2Nos
• Cinnamon Stick       1
• Peppercorns         6-7
• Green Cardamom         2
• Cumin Seeds(Jeera)      1Tsp
• Salt to taste

Vegetables(all chopped)

• Beans                  1cup
• Mushroom          1cup
• Sweet Corn/Green Peas       1cup
• Carrot                 1cup
• Tomato               1big
• Onion                  1 Big
• Coriander Leaves

To be made into a paste using a mixer:

• 2 Onions
• 6-7 Garlic cloves
• 1 inch Ginger piece

Pre-Preparation:

• Chop all the vegetables and keep aside
• Clean the rice using water thoroughly(atleast twice). Drain the water from the rice and keep it aside for later use.
• Keep the paste ready.
• In case you are using packaged green peas/sweet corn wash them thoroughly. If you use fresh supply de-shell the peas.
• Place 3cups of water on medium heat and get the green peas/corn to boil
• Using a mortar n pestle crush the Cardamom,peppercorns,cloves.

Method:

• In a pressure cooker add 5-6tbsp oil. Once the oil has heated added cumin seeds to it.
• When the cumin seeds crackling add all the spices(except salt) to the oil and fry for a minute.
• To the spices add the ginger-garlic-onion paste and fry the paste for 1-2 minutes
• Add all the vegetables(except corn/green peas/onion) and fry them.
• Add the washed rice to the cooker and fry the rice properly for 8-9 minutes.
• To the rice pour the boiling water consisting of green peas/corn just untill all the rice grains are covered with water.
• Add salt to taste,tomato and 1tbsp kasuri methi,coriander leaves to the rice mixture and mix.
• Close the lid and place the whistle on top.
• Just when you feel the whistle's about to blow, lower the heat n simmer cook for 2-3minutes.
• In a different pan take 2tbsp oil and fry the chopped onions to golden brown colour.
• Open the cooker lid when all the steams out and mix in the golden brown onion
• Veg Pulav ready to be served.

Handy Tips:

• If you do not like the taste of whole spices you can powdered the spices and add the powdered mixture. Else you can add all the spices into a muslin cloth and put tat cloth into the corn/green peas boiling water and remove the spice bag when you pour the water into the cooker
• Always add onion to you pulav at the end. If you add onion at the beginning by the time the pulav is ready all the taste of the onion is lost. Adding caramalised onion to the pulav at the end enhance the taste of any pulav by tenfolds.
• If you do not want to add corn/green peas just add boiling water. Adding Boiling water just cooks the rice sooner. Other way is to add normal water till all rice grains are covered, get it to a boil and place the cooker lid, get one whistle n simmer cook for 2-3 minutes
• Never add more water the rice will go all gooey which you do not want. Always add water just as to cover the rice granules
• The usual water to rice ratio for basmati rice is 2:1. Sona Masuri takes a cup more than basmati.