Pulao is a rice dish , prepared by using vegetables, cooked with curry sauce as the base. This dish makes a complete meal and the spices used to prepare the curry add to its rich flavor.S
It's an Indian dish and is perfect for vegetarians and also great for packing as lunches for office.
There are many different varieties of Pulao ,with each region specializing in their own different way.
Today the one I am making is more from the Northern parts of India.
Ingredients:
3 cups Basmati rice
1 cup frozen peas
1/2 cup frozen corn
1 cup mixed veggies ,chopped small (carrots, French beans,cauliflower)
For the curry
1 medium onion
1 medium tomato
1 tsp ginger garlic paste
3 to 4 green chilies
1/2 cup yogurt
1/2 lemon juice
1 inch cinnamon stick
1 bay leaf
1/2 tsp cumin seeds
1 tsp garam masla powder (available in Indian store)
Method
1. Wash and soak rice in 2 cups water. Later boil rice in 2 cups of water over medium heat for about 10 minutes , till it appears semi cooked ,drain and keep aside.
2. Peel, and chop onions, tomatoes , fresh coriander leaves, ginger , garlic , and green chilies,grind in a blender to form a paste.
3. Heat 4 tbsp oil in a medium size pan , add cinnamon stick, bay leaf, cumin seeds, next add in pureed onions mixture .
4. Stir and cook covered for about 10 to 15 minutes, till they appear light golden and oil separates to the sides of the pan . 5.Lower heat ,add in salt, red chili powder, garam masala.
Add in veggies and stir in yogurt. Cook on medium heat for another 5 to 6 minutes covered. Add 1/4 cup water and continue cooking another 5 minutes.
4. For assembling together, I prefer using a baking dish , that I can put in the oven , and use for serving too.
5. For layering add 1 tsp ghee(clarified butter) to the bottom of the pan, then add the cooked rice layer, next on that you spread a layer of cooked veggies with gravy, repeat with another layer of rice on top , followed by veggies and continue.. Cover with silver foil and bake in a pre - heated oven for about 10 to 15 minutes, at 300 degrees F and its hot and ready to serve.Enjoy warm veggie pulao with cool yogurt.
It's an Indian dish and is perfect for vegetarians and also great for packing as lunches for office.
There are many different varieties of Pulao ,with each region specializing in their own different way.
Today the one I am making is more from the Northern parts of India.
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| Vegetables Pulao |
Ingredients:
3 cups Basmati rice
1 cup frozen peas
1/2 cup frozen corn
1 cup mixed veggies ,chopped small (carrots, French beans,cauliflower)
For the curry
1 medium onion
1 medium tomato
1 tsp ginger garlic paste
3 to 4 green chilies
1/2 cup yogurt
1/2 lemon juice
1 inch cinnamon stick
1 bay leaf
1/2 tsp cumin seeds
1 tsp garam masla powder (available in Indian store)
Method
2. Peel, and chop onions, tomatoes , fresh coriander leaves, ginger , garlic , and green chilies,grind in a blender to form a paste.
3. Heat 4 tbsp oil in a medium size pan , add cinnamon stick, bay leaf, cumin seeds, next add in pureed onions mixture .
4. Stir and cook covered for about 10 to 15 minutes, till they appear light golden and oil separates to the sides of the pan . 5.Lower heat ,add in salt, red chili powder, garam masala.
Add in veggies and stir in yogurt. Cook on medium heat for another 5 to 6 minutes covered. Add 1/4 cup water and continue cooking another 5 minutes.
4. For assembling together, I prefer using a baking dish , that I can put in the oven , and use for serving too.
5. For layering add 1 tsp ghee(clarified butter) to the bottom of the pan, then add the cooked rice layer, next on that you spread a layer of cooked veggies with gravy, repeat with another layer of rice on top , followed by veggies and continue.. Cover with silver foil and bake in a pre - heated oven for about 10 to 15 minutes, at 300 degrees F and its hot and ready to serve.Enjoy warm veggie pulao with cool yogurt.
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