Vegetable Pulav

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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.

Ingredients:

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)

Spices:

Bay leaf – 2 leaves (dried)
Cinnamon sticks – 2 small
Cloves – 2-3
Peppercorn – 4-5

Procedure:

  • 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.

Tips:

  • 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.

 

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