This pulao is loaded with vegetables and a favorite comfort food in our kitchen. It is made with green beans, peas, carrots, and potatoes. Serve a side of raita, alongside a hearty main dish like egg or paneer curry.
Vegetable Pulao
Ingredients
- 1 cup Basmati rice
- 1/2 cup Diced carrots
- 1/2 cup Diced Green beans
- 1/2 cup Diced Potatoes
- 1/2 cup Peas – fresh or frozen
- 3 pods Cardamom (Elaichi)
- 3 Cloves (Lavang)
- 4 Green Chillies to taste
- 1/2 cup Fresh grated coconut
- 1 medium Diced Onion
- 1" piece Fresh Ginger
- 3 tbsp Ghee (or Vegetable Oil)
- Salt to taste
Instructions
- In a food processor or blender make a masala paste of cardamom, cloves, green chillies, coconut, onion and ginger. Be careful not to use too much water in this paste, since it will have to be reduced later.
- Heat the ghee in a heavy bottomed pan on medium low heat. Add the paste and cook for 3-4 minutes while stirring until the ghee begins to separate. Add the vegetables to the paste and cook for 5 minutes until tender-crisp.
- Add the rice to the vegetable mixture and stir for another couple of minutes. At this point you can transfer everything into a rice cooker or continue to cook the rice in the same heavy bottomed pan.
- Add salt and 2 1/4 cups of water to the rice and vegetable mixture. Once the water comes to a full simmer, turn the heat down and cover the pan. Continue to cook for another 8-10 minutes until all the water is absorbed. Resist the urge to uncover the pan and stir the rice while it cooks. If necessary, check if the rice is cooked by using a spoon to gently check the bottom of the pan for water.
- Fluff with a fork before serving. Serve hot with raita.