Pulav, a dish made from Basmati rice. Generally there are umpteen varieties of rice available in India. Basmati being one amongst the fragrant varieties.
Type of rice used differs from region to region. But the Basmati has almost always been the preferred variety for Pulav and Biryani.
Veg Pulav is a simple preparation using the basmati rice and vegetables of choice. A very few spices go into it’s making. Thus it becomes extremely light to digest!
Generally served with daal fry or aaloo mutter.
Here’s the recipe for the simple and aromatic Vegetable Pulav….
Prep Time : 15 min
Cooking Time : 20 min
Serves : 4
- 1 1/2 cup Basmati rice
- 3 cups Water
- 1/2 cup Green peas
- 1/2 cup Chopped French Beans
- 1/2 cup Chopped Carrots
For the tempering :
- 3 tbs Oil
- 1/2 tsp Cumin seeds
- 3 Cloves
- 3 Small pieces Cinnamon
- 3 Small cardamoms
- 1 Big cardamom
- 4 Whole peppercorns
- 2 Bay leaves
- Salt To taste
For the Final Tempering :
- 1 1/2 tbs Homemade Ghee
- 2 tbs Cashewnuts
1. First thing to be done is, wash the rice thoroughly and keep soaked in water for about 1/2 an hour.
2. In a big saucepan heat oil and add the whole spices.
3. As soon as they splutter add the green peas and the chopped french beans and carrots. Saute for about 2-3 minutes.
4. Drain the soaked rice and add to the above vegetables. Add salt to taste and some ghee. Mix well.
5. Saute for two to three minutes and add hot water to the rice.
6. Bring to a boil on high flame stirring occasionally. When almost half the water has evaporated, lower the flame to minimum, and cover and cook till done. Switch off the flame.
7. In a small kadhai, heat little ghee and add chopped cashews to it. Stir till brown and roasted. Add this to the pulav.