The mandatory recipe is here! So long and i havent posted a pulao yet, what a shame. But maybe i just waited for the perfect pulao to come my way 😛 … this one is by my cousin sis Danya, a pulao with flavors just perfect and i could say it right from the smell of her cooking.. and couldnt wait to take down the recipe and the picture once i had the awesome dinner! So here it is Vegetable Pulao from Danya’s kitchen…
Vegetable Pulao Recipe
Basmati Rice – 2 cups
Coconut milk- 1 and a 1/2 cup
Onions – 2 finely chopped
Chopped vegetables – 1 Potato, 2 Carrots, half of a Cauliflower cut into small pieces, beans
Green chillies – 2 to 3
Ginger – 1 small piece
Garlic – 2 to 3 cloves
Ginger garlic paste – 1/2 tbsp
Coriander leaves – a handful
Cashewnuts to garnish
Salt to taste
Ghee to saute
Water to cook
Soak 2 cups of basmati rice in warm water for atleast 15 minutes.
Drain the water and fry the rice in some ghee, keep aside.
In a thick-bottomed vessel, saute the chopped onions in little ghee until translucent.
Slit one green chilli, add along with cut garlic cloves and ginger-garlic paste.
You may add cinnamon sticks and cloves if you need some masala.
Add the chopped vegetables, little salt and saute just for few seconds.
Add some water and close the vessel to steam cook for 5-6 minutes.
Meanwhile grind a paste using, coriander leaves, 2 green chillies and ginger.
Mix the paste with the rice and add it to the cooking vegetables.
Allow to steam cook for 2-3 minutes keeping the vessel closed.
Add the coconut milk and a cup or a little more of water as needed.
Add salt and close the vessel to cook for 10-12 minutes until rice softens.
Make sure it doesn’t get overcooked and turn into a paste!
Garnish with ghee-roasted cashewnuts, fried onions and finely-chopped coriander leaves.
Alternately, you can make use of a rice cooker to cook the pulao, but do not pressure cook for sure.