Next up is simple rice preparation, flavourful and mixed with vegetables.
Pulao / Pilaf actually is a mildly flavoured rice dish. Aromatic spices are added for the flavour and is generally cooked in water or stock. Pulao today, has many variants to it. From using home ground masala to ready made Pulao powders, Pulao has its own history and mostly every home has its own version to it.
I would rather not call this recipe a Pulao , but a rice dish with vegetables added to it. Regular rice just upgraded to this dish. This recipe is goes well with any curry/gravy because of its subtle flavours. I have kept it very mild since its just taking the place of regular/plain rice.
I have added vegetables for some nutrients. Well I would not say it is optional or skip it, because that will give you a plain rice. Also, to note is that I used pre cooked basmati rice, but it can be easily done as a one pot meal. Choice of basmati or jeera sambar rice is best option as they are fragrant.
Generally there is a curry or gravy recipe to accompany rice, but here I give you a rice recipe that will best suit your curries.
Steps:
In a pan, heat ghee on medium flame. Add cardamom, cloves, Mustard, Cumin seeds, slit green chilli and Onion and sauté for a while.
Add vegetables, salt, pepper powder and stir fry them on high flame for 4-5 minutes. Be careful to not burn the vegetables and keep stirring them occasionally. Add 1/4 cup of water, close the lid of the pan and let vegetables cook on low flame for 5 minutes.
Finally add cooked rice. Gently mix with a fork without breaking the long rice grains.
Once mixed well, turn up the heat to high and toss the pan for 2-3 minutes to give a smoky flavour. Serve with choice of gravy / curry / kurma.
Ingredients:
- Basmati rice cooked 1 cup
- Mixed vegetables 1 cup
- Green chilli 1-2 med
- Pepper powder 1 tsp
- Cardamom 1
- Cloves 2
- Ghee 1 tbsp
- Salt to taste
Method 1:
- Clean and chop the vegetables of your choice. I have used, carrot, beans, baby corn, capsicum.
- In a pan, heat ghee on medium flame.
- Add cardamom, cloves, slit green chilli and sauté for a while.
- Add vegetables, salt, pepper powder and stir fry them on high flame for 4-5 minutes. Be careful to not burn the vegetables and keep stirring them occasionally.
- Add 1/4 cup of water, close the lid of the pan and let vegetables cook on low flame for 5 minutes.
- Finally add cooked rice. Gently mix with a fork without breaking the long rice grains.
- Once mixed well, turn up the heat to high and toss the pan for 2-3 minutes to give a smoky flavour.
- Serve with choice of gravy / curry / kurma
Method 2:
- Step 1-3 as above.
- Add soaked rice, 2 cups of water and bring it to a boil.
- Close the lid tightly, turn heat to low and simmer for 10-12 minutes.
- Switch off the flame and leave it to rest for some time.
- Gently fluff the rice before serving.
Note:
1. If you like the rice spicy then add extra green chilli.
2. For people who like raw vegetables, then skip step 4. Instead continue to cook for another 2 – 4 minutes on medium flame.
3. Soak the rice for minimum 15 minutes for method 2 preparation.
4. Rice to water ratio is 1:2. Please also refer the rice packet for cooking instructions. [may vary for different brand]
5. Rice absorbs water when soaked, so while cooking you can reduce the quantity of water by 1/4 cup
6. Saffron strands mixed in warm water or milk can be as a last step for royalty 😛
