Vegetable pulao
Vegitable pulao/veg biriyani (one pot method) - I looked up the difference between pulao and biriyani. I found out that pulao has to made by sauteeing the vegitables and rice and then cooked, whereas biriyani is where everything is cooked together. But biriyani and veg doesn't go together, so i thought let me name it as pulao, though i cooked it as a one pot meal.
Ingredients
Basmati rice - 1 and 1/2 cup
Garam masala powder - 1 tsp
Peas -1/4 cup (if using stored, soak it)
Corn kernels - 1/4 cup
Vegitables - chopped
Beans - 1/4 cup
Carrot - 1/4 cup
Potato - 1/4 cup
Gobi florets - 1/4 cup
Tomato - 1
Onion - cut vertically 1/4 cup
To grind and make paste
Green chilli - 3
Onion - 1/2 medium chopped
Garlic - 8 to 10 cloves
Ginger - 1 inch
Mint leaves - 2 tbsp
Coriander leaves - 2 tbsp
Whole spices
Green Cardamom - 4
Cloves - 6
Bay leaf - 1
Cinnamon - 1/2 inch
Star anise - 2
For garnishing
Cashew nuts - 10
Bread crumbs - 8
Salt for taste
Method
First make the vegetables ready by choping them. In a blender take chopped green chilli, ginger, garlic, onion, mint leaves and coriander leaves and grind them. Make it into a fine paste using very less water.
Take a pressure cooker. Add 2 tbsp of ghee. Add the whole spices that is bay leaf, cardamom, cloves, cinnamon and star anise. Saute them till it gives a good aroma. Add the vertically cut onions and saute them till it becomes golden. Add the ground paste and saute till the raw smell goes. Add the chopped tomato and saute them till it becomes mushy. Add the chopped vegetables and saute it for 2 minutes. Add the washed rice. Add 3 cups of water, garam masala powder and salt for taste. Add the peas and corn kernels. Close lid of pressure cooker and allow it to cook for 1 whistle.
Till then you can roast the cashew nuts in ghee and toast the bread in toaster or tawa.
Remove the lid once the pressure goes, put ut in a large bowl. Squeeze half lemon and mix well. Garnish with chopped coriander and mint leaves. Also add the roasted cashew nuts and toasted bread piece.
Ingredients
Basmati rice - 1 and 1/2 cup
Garam masala powder - 1 tsp
Peas -1/4 cup (if using stored, soak it)
Corn kernels - 1/4 cup
Vegitables - chopped
Beans - 1/4 cup
Carrot - 1/4 cup
Potato - 1/4 cup
Gobi florets - 1/4 cup
Tomato - 1
Onion - cut vertically 1/4 cup
To grind and make paste
Green chilli - 3
Onion - 1/2 medium chopped
Garlic - 8 to 10 cloves
Ginger - 1 inch
Mint leaves - 2 tbsp
Coriander leaves - 2 tbsp
Whole spices
Green Cardamom - 4
Cloves - 6
Bay leaf - 1
Cinnamon - 1/2 inch
Star anise - 2
For garnishing
Cashew nuts - 10
Bread crumbs - 8
Salt for taste
Method
First make the vegetables ready by choping them. In a blender take chopped green chilli, ginger, garlic, onion, mint leaves and coriander leaves and grind them. Make it into a fine paste using very less water.
Take a pressure cooker. Add 2 tbsp of ghee. Add the whole spices that is bay leaf, cardamom, cloves, cinnamon and star anise. Saute them till it gives a good aroma. Add the vertically cut onions and saute them till it becomes golden. Add the ground paste and saute till the raw smell goes. Add the chopped tomato and saute them till it becomes mushy. Add the chopped vegetables and saute it for 2 minutes. Add the washed rice. Add 3 cups of water, garam masala powder and salt for taste. Add the peas and corn kernels. Close lid of pressure cooker and allow it to cook for 1 whistle.
Till then you can roast the cashew nuts in ghee and toast the bread in toaster or tawa.
Remove the lid once the pressure goes, put ut in a large bowl. Squeeze half lemon and mix well. Garnish with chopped coriander and mint leaves. Also add the roasted cashew nuts and toasted bread piece.
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