Vegetable Pulao

Vegetable Pulao

Veg pulao,an easy recipe for a lazy day.Make it for a lunch, kids lunch box or a dinner party(well  i know dats not a lazy day )....it suits anywhere.

       What I love most about this dish is the variety of options for a side dish to go with it. U can have it with a simple 'raitha-pappad-coriander chutney' or any of those onio-tomato based north Indian gravies
. Again try it with chinese (sweet n sour gravies)...tats another super combo.

    Now if u want to go non-veg....have it with scrambled egg,chicken curry,fish fry.........rest i leave it you to find out. Well I like to cook it most when i have leftover chicken or paneer curry so tat all the cooking is over in just five minutes.

Ingredients

Basmathi rice- 1 cup
Carrot (chopped or grated)- 1/4 cup
Beans (chopped)-1/4cup
Green Peas-1/4cup
Cabbage(chopped)-!/4cup
Cloves-4 pods
Cinnamon-1inch stick
Cardamom-1 pod
Ghee-2or3 tablespoon
Water-1 1/2 cup
Coconut milk -1/4 cup
Cashew n Raisins- 1/2 cup
Salt-to taste

Method

• Wash and drain the basmathi rice,transfer to a pressure cooker.
• Add in the vegges and whole spices.
• Add water n coconut milk. Now add salt and finally ghee
• Close the lid and keep the cooker on high flame. Dont place the whistle
• When heavy steam starts coming ,note the time. After five minutes put the whistle n switch off the flame immediately. Wait till the pressure is down
• By the time fry cashews n raisins in ghee. Now open the cooker, add in the cashews and raisins and mix gently.

• Pulao is ready to serve

Notes

Always use good quality basmathi rice and a brand u r familiar with.

Water is to be measured in the same cup used to measure rice. Water rice ratio should be 1:1 3/4. If u r not using coconut milk substitute it with same amount of water to get the ratio.

Once I have come across a basmathi rice variety which soaks up a lot of water, if so this method of cooking is not possible. I cant give u the precise water measurement.

While adding salt keep in mind that the vegges are going to soak up some salt. I always add a pinch more than needed.

Ghee used can be adjusted as desired but dont reduce it too much or else the rice will stick together.