VEGETABLE PULAO

                                       VEGETABLE PULAO

RICE PLAYS AN IMPORTANT ROLE IN INDIAN CUISINE. IF YOU ARE A FREQUENTED IN INDIAN HOME OR AN INDIAN RESTURANTS, YOU WOULD HAVE NOTICED ATLEAST ONE DISH OF RICE WILL BE THERE.

BASMATI RICE IS A VARIETY OF LONG, SLENDER AROMATIC RICE WHICH IS TRADITIONALLY FROM INDIAN SUB CONTINENT. AS OF 2014 INDIAN EXPORTED 59 PERCENT OF OVERSEAS BASMATI RICE MARKET, WHILE PAKISTAN ACCOUNTED FOR THE REMAINDER.

BASMATI RICE IS AVAILABLE IN TWO VARIETIES: WHITE AND BROWN. THE MAIN CHARACTERISTIC OF BASMATI RICE IS THE INTENSE FRANGRANCE THAT FILLS THE AIR. WHEN THE RICE IS BEING COOKED. THE GRAINS OF BASMATI RICE ARE LONGER THAN THE OTHER TYPE OF RICE AND ONCE COOKED, AND THE GRAINS ARE SEPARATE AND FREE FLOWING LIKE ANY LONG GRAIN RICE.

   INGREDIENTS

(SERVE 5-6 AS A SIDE)

  1.  2 CUP BASMATI RICE ( I HAVE USED MEASURING CUP)

  2.  3 CUPS OF WATER

3.  2-3 TBSP OF COOKING OIl

4.  2 CLOVES

5.  4 WHOLE BLACK PEPPER, 1 WHOLE RED CHILLI

6.  2 STAR

7.  2 WHOLE CARDAMOM

8.  1 BAY LEAF

9.  1/2 TSP CUMIN SEEDS

10. 1/2 TSP MUSTARD SEEDS

11.  1/2 INCH CINNAMON STICK 

12.  1TBSP GINGER GARLIC PASTE

13.  SALT ACCORDING TO TASTE

14.  1 TBSP CORRIANDER POWDER

15.  1TBSP GARAM MASALA 

16.  1/2 TSP CHILLI POWDER

17.  1/2 GREEN BELL PEPPER, GOLDEN AND YELLOW PEPPER ( SHIMLA MIRCH) ( CUT IT IN CUBES OR SMALL PIECES)

18. 2 CARROTS ( CUT IT IN JULLIETS)

19.  1/2 CUP GREEN PEAS

20.  1/2 CUP OF BROCALLI

21.  1 ONION ( SLICED IT)

NOTE:  USE ANY COMBINATION OF VEGETABLES. HERE I HAVE MENTIONED THE VEGETABLES THAT I USUALLY USED. AND SOMETIMES WHAT EVER IS THERE I USED IT IN PULAO. TRY USING VEGETABLES THAT STAYS FIRM AFTER COOKING AND NOT ANYTHING LIKE SQUASH. 

PREPARATION 

1. WASH THE RICE GRAINS TILL THE WATER RUNS CLEAN. SOAK A RICE FOR 15MINUTES. DRAIN IT AND KEEP A SIDE.

2. IN A DEEP THICK BOTTOM PAN ADD OIL. ONES THE OIL GET HOT ADD CUMIN AND MUSTARD SEEDS. WAIT FOR FEW SECONDS. NOW ADD ALL THE DRY INGREDIENTS ( CLOVES, BLACK PEPPER, CINNAMON,  STAR,  CARDAMOM, BAYLEAF ) COOK IT FOR 2-3 SECONDS. ( WHEN THE SPICES START TO SIZZLE AND GET FRAGRANT)   

3. NOW ADD GINGER AND GARLIC PASTE. SAUTE THE PASTE FOR FEW SECONDS, AFTER SAUTEING THE PASTE ADD ONION, SAUTE IT FOR 5MINUTES NOW ADD GREEN BELL PEPPER, GOLDEN BELL PEPPER, YELLOW BELL PEPPER, SAUTE IT FOR 2- 3MINUTES, NOW ADD ALL THE REMAINING VEGGIES AND SAUTE IT FOR 5MINUTES.

4. NOW ADD CORRIANDER POWDER, GARAM MASALA, SALT  AND RED CHILI POWDER, MIX  ALL THE VEGGIES AND SPIECES VERY GENTLY. NOW ADD RICE AND 3CUPS OF WATER COVER THE POT WITH A TIGHT FITTING LID. LEAVE IT ON THE STOVE TOP TO COOK FOR ANOTHER 8-10 MINUTES 

SWITCH OFF THE HEAT,  UNCOVER, AND FLUFF. THE RICE GRAINS SHOULD BE SEPARATED AND NOT MUSHED UP 

KEEP IT UNCOVERED AS THE HEAT AND THE STEAM WILL OVER COOK THE RICE COVER THE PAN ONLY WHEN COOLED.

SERVED THE HOT VEGETABLE PULAO WITH CURD AUR VEGETABLE RAITA.........