Vegetable Pulav

The English term pilaf is borrowed directly from Turkish, but all these terms ultimately derive from (Classical) Persian ,which is pronounced [paˈlau] in Persian (Dari), and in standard Iranian Persian, polów. In Urdu is pronounced pulāo. Depending on the local cuisine, it may also contain a variety of meat and vegetables. Pilaf and similar dishes are common to Middle Eastern, Central and South Asian, East African, Latin American, and Caribbean cuisines.



Ingredients:

Basmati Rice 2 cups
Ginger-Garlic Paste 1 1/2 tbsp
Jeera 1 tsp
Green Cardamom 3 No.
Black Cardamom 2 No.
Cloves 5 No.
Cinnamon 1.5inch stick
Bay leaves 2 leaves
Whole Black pepper 5 No.
Ghee 3 tbsp
Mixed Vegetables 1 1/2 cup (sweet Corn, Green Peas, diced carrots & Green Beans)
Water 3 cup
Salt to taste

Method :

1. Soak the rice in water for 30 minutes
2. Heat 3 tbsp of Ghee in a pan in medium heat.
3. Add all the Whole spices to the Ghee and saute for a minute.
4. Add the Ginger-Garlic paste and saute until the raw smell is gone.
5. Now add the mixed vegetables and fry for 5 minutes.
6. Then add the soaked rice and saute it till the rice becomes opaque.
7. Add the water and mix well.
8. Add enough salt and let the water boil.Lower the heat and let the rice cook.
9. Once the rice is almost cooked and very little water is left, turn off the stove and close the pan with a tight lid.
10. Open the lid after 30 minutes and the Pulao should be ready.



Tips:
1. It is a good idea to check the rice in between. If the rice is almost cooked and more water is remaning than what is needed to further cook it, increase the heat and let the water evaporate.
2. If the rice is not cooked to your desire and water is not remaining add little boiling immediately.
3. Or if you are not comfortable with this method, cook the rice separately with little salt and jeera and 1/2 of the whole spices and 2 tbsp of ghee in triple the amount of water specified above and when the rice is done to your desire drain the remaining water and continue making pulav by mixing it with the cooked vegetable preparation.


Nutritional Facts:

Serving Size: Serves 4 people
Amount per Serving
Calories 293
Total Carbohydrate 44.03g
Sugars 0.89g
Protein 3.48g

( These information may not be accurate. Varies according to cooking styles, type of oil used and various other factors)