As mentioned in the Vegetable Pulav post, this is the second recipe to the rice series.
I had been to my brother’s place and Ketaki (sister-in-law) had prepared this for all of us. She is a very good cook herself and keeps trying various recipes, especially for my beloved nephew Bhargav and my brother Devdatt. This recipe came as a great change from the typical rice preparations we generally have and till date remains as one of my favourites.
The best part of this dish is that it’s fast and simple to make. It doesn’t require any fancy items and I find it totally fuss-free, especially when you have a toddler around, who keeps you busy round the clock. I feel dishes like these help you keep up with the hobby of cooking as well as gives you enough time to be with your baby.
Thanks a lot Ketaki for sharing this. I hope you guys love it. Give it a try and enjoy it as much as all my family does including my two year old nephew Bhargav, who loves to eat boiled corn :).
Onion (big) – sliced thinly
Tomato Ketchup – 4 tablespoons
Cumin Seeds (Jeers) – 1 teaspoon
Oil – 1 tablespoon
Biryani masala – ½ teaspoon
Dried red chillies – 2
Boiled corn – 1 ½ cups
Red chilli powder – ½ teaspoon
Salt – to taste
For the rice:
Basmati Rice (uncooked) – 1 cup
Water – 1 ½ cups
- First cook the rice in a pressure cooker by mixing the ingredients mentioned under “For the rice”. Cook it for 3 whistles.
- In a pan heat oil and add cumin seeds.
- Once they splutter add sliced onion and dried chillies and sauté for 3-4 minutes.
- Then add the tomato ketchup, salt, and red chilli powder. Mix well.
- Now add the boiled corn and the cooked rice. And mix gently.
- Sauté for about 5 minutes and finally add biryani masala and mix well.
- Serve hot.
You may also add khada masala in case readymade biryani masala is not available.
I am in love with rice be it plain steamed rice, dal rice, varan bhat, bissi belle bhat, narali bhat… whatever can be added before bhat or rice It runs in my family, my parents, mama’s everyone is a rice lover. Our meals do not end without the ultimate curd rice.
They say rice is one of the main causes for putting on fat, who are THEY? I don’t know or care for such they’s …. I do believe anything in moderation can never hurt. So why worry. One such rice preparations is vegetable Pulav. This is very simple to prepare, but full of flavors and very filling.
The goodness of vegetables, dash of spice and the beautiful basmati rice makes a combination to die for.
So here is my version of the Vegetable Pulav
Like Donna Hay would say, fast, fresh and simple
I would also like to mention that this is the first post in the rice series. I’ll try to incorporate as many rice
dishes I can. If you have any recipes you would like to share do send me an email with your recipe and I will share it on the blog.
Basmati Rice (thoroughly washed) – 1 cup
Cauliflower florets – ¼ cup
French beans (cut in thick long strips) – ¼ cup
Carrot (cut in thick long strips) – ¼ cup
Green Peas (pealed) – ¼ cup
Water- 1 ½ cup
Salt – to taste
Ghee/ Vegetable oil – 1 tablespoon
Cashew nuts – 5 -6
Green chilly – 1 (halved)
Bay leaf – 2 leaves (dried)
Cinnamon sticks – 2 small
Cloves – 2-3
Peppercorn – 4-5
- In a pressure pan add ghee or oil and add the green chilly along with all the spices mentioned under spices. Sauté on a low flame.
- Add the cashew nuts and vegetables to this and mix well.
- Now add the basmati rice and mix everything gently.
- Add salt and then add water.
- Once the water starts boiling, close the lid of the pressure pan and cook for 3 whistles.
- Serve hot with raita, Papad, Sol kadhi, pickle.
- Wash the all the vegetables thoroughly.
- You can also cook this rice in a pan on open stove, or a rice cooker. Adjust the time accordingly. The rice grains should be cooked well but not very sticky.