"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Saturday, January 30, 2016

VEGETABLE PULAO




Hi there,
Welcome back to AmmasKitchenDaily, our main topic for the past couple of days were Vegetable pulao. Set some time aside from your day and this is an easy and simple recipe to prepare. Sometimes when I get lazy to cook a whole meal with all the side dishes, I make vegetable pulao instead. Vegetable pulao is a type of rice dish and you can make this dish in many different ways. If you want to make this pulao plain, I like to add some flavors to it by adding herbs like coriander leaves, mint leaves etc which gives a greenish yellow color to the rice as well as the greenish smell of the herbs.

If you want a very bright greenish colored pulao, grind the coriander leaves and mint leaves into a fine paste. Vegetable pulao is so simple that you can make this dish with just one vegetable or you can add mixed vegetables like carrot, corn, beans, cauliflower, green peas etc.
Let's go ahead and learn how to make vegetable pulao.


METHOD OF PREPARATION IN STEPS

1. Rinse the rice until the water is clear while rinsing. Drain the water and put the rice into a colander or strainer to drain out the excess water.

2. In a thick bottomed pan, fry the washed rice by adding 1 tbsp of ghee/ butter until the rice is roasted and light golden brown in color. Stir continuously. Frying the rice prevents crumbling or breaking of rice grains while cooking. Remove from heat and keep it aside.

3. In a thick bottomed pan, heat ghee/ butter/ oil over a low flame and fry the whole spices until they are fragrant. Then add sliced onion, green chilies, ginger and garlic. Saute it until the onion is golden brown. Add in the sliced tomatoes and saute it for a few minutes.

4. Add all the veggies and turmeric powder. Saute everything well for 5 minutes over a low flame. Add coriander leaves and mint leaves and stir well.

5. Pour water and mix everything well. When the water starts boiling, reduce the flame to low and add in the rice and stir well. Add salt as needed. Cover and cook the rice on a low flame until the rice is dry and cooked well. Stir occasionally and gently without breaking the rice grains. Check in between if the water is enough. But be careful not to add too much water.

6. Add some more coriander leaves. Fluff and let the rice stand for 2 more minutes over low flame. Remove from heat.



SERVE HOT WITH ANY CURRY OR RAITA
ENJOY!!!

Hope you liked it
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Author: Pretty
Cooking Style: -
Location: Amma's Kitchen

4 comments:

  1. Aunque he tenido que utilizar el traductor y este en ocasiones no traduce muy bien he leído la receta y creo poder asegurar que este arroz tiene que estar muy rico.
    Por esta zona se hace un arroz para chuparse los dedos. No sé si has tenido la suerte de probarlo. Si no es así, organiza un viaje y además de hacer turismo y conocer unas ciudades encantadoras saborearás unos arroces con los que disfrutarás.
    El que has hecho estoy seguro de que tiene que estar exquisito.
    Un abrazo

    ReplyDelete
    Replies
    1. Thanks!!! Glad you loved the Vegetable Pulao.

      Delete
  2. This looks delicious!
    Could I add black beans & corn for more protein?
    Or perhaps poultry or fish. Thank you!!

    ReplyDelete
    Replies
    1. Yes, you can go ahead and add all you have mentioned. That is an awesome way to stay healthy. Enjoy!!! Let me know how it turned out, if you can do send me a pic :) There will be more Rice recipes like this in the coming days.

      Delete

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