Special vegetable pulao

 

Basmati rice- 1 1/2 cups

Baby corn- 1/4 cup, chopped into 1/4 inch pieces
Carrot- 1/4 cup, peeled and cut into small cubes
Bell pepper- half of a medium pepper, chopped into small cubes
Green peas- 1/4 cup (I used frozen ones)

Ghee- 2 tbsp
Cinnamon- 1 inch stick
Cardamom- 2 pods
Cloves- 2
Bay leaf- 1
Cumin seeds- 1/2 tsp
Ginger garlic paste- 1 tsp
Garam masala- 1/2 tsp
Pepper powder- 1/4 tsp
Soup cube- 1/2 of one cube (you can use chicken, beef or vegetable cube)
Kasoori methi- 1/2 tbsp
Milk- 2 tbsp (use cream for a richer taste or just use water as well)
Salt- to taste
Boiling water- 3 1/4 cups
Lemon juice- 1/2 tbsp
Coriander leaves- to garnish

 

Rinse the rice well and soak till you slice and cook the vegetables.

In a wide pan, large enough to hold 3 cups of water, melt ghee and throw in all the whole spices-cinnamon, cardamom, cloves, bay leaf and cumin seeds.

Once they splutter a bit and the aroma comes through, add the ginger garlic paste and saute continuously till the raw smell disappears. Keep heat on medium and make sure the paste doesnt burn.

Tip in all the vegetables, garam masala, pepper and salt and cook on high for a couple of minutes, till the vegetables have slightly wilted.

Sprinkle the soup cube and kasoori methi and give a good mix.

Add the milk and scrape the bottom of the pan and loosen all thats stuck to the base.

Cover and cook till the vegetables are about 1/2 done.

Drain the rice and add to the pan. carefully mix with the vegetables.

Pour in the boiling water, lemon juice and enough salt (the salt should be standing forward when you do the taste test and only then will your rice be perfectly seasoned) and mix well.

Increase heat to maximum, cover the pan, and let the mix come to a boil. Let it boil for about 3 minutes.

Open lid, give a good stir, close and then reduce heat to low.

Cook for 10 to 12 minutes or till all the water has been absorbed.

Once the time is up, using a fork, check that there is no water at the base.

Sprinkle the coriander leaves and drizzle about half tsp ghee over the top and cover and leave aside for about 1/2 hr.

When ready to serve fluff the rice with a fork and serve.

Notes: You can use any vegetable of choice. Just make sure they amount to about 1 cup in total for that quantity of rice. I have previously used beans, cabbage, sweet corn and even paneer.

The pulao has a very distinct taste with the addition of kasoori methi. If you are not a big fan of that taste omit it. 

You can also dilute the soup cube in the 3 cups water and use that to flavour the rice instead of adding it in the beginning. If diluting, then use an entire cube instead of half.

Coconut milk pulao

 

We had some friends staying over last weekend and it was a hell of a lot of fun. On Monday, after a day out shopping, we got back home exhausted. With the plan of ordering food from outside, we sat down and relaxed with a cup of tea for more gossip sessions. At around 5pm this sudden enthusiasm to cook came over me (and let me warn you, that's not something that happens often, or let me say ever). So I got up and said I was gonna make dinner.

This friend of mine said she would help and we got around to chopping and peeling. Pulao and a beef curry was on the cards and we started prepping. Half way through, the conversation went on to Thai and jasmine rice and coconut milk and my friend said she makes a pulao with coconut milk. She was explaining the procedure and it sounded too good to pass. Turned the whole thing around and decided to make that pilaf instead. 

It was so easy to make and absolutely delish. The whole credit for this dish goes to her and it would be one of those rice preps that will make its way through to my table more often. As I have said before, making rice in the microwave is a revelation to me and again its proved satisfactory. The recipe is quite versatile and you can add whatever veggies you please- it was my first time using potato in a pilaf but it was worth it, its a pretty nice addition. It serves 4 generously and I paired it with a side of beef and spinach curry, pickle and raita.

 

Rice- 1 1/2 cups (washed and soaked for at least 15 minutes)

Water- 3 cups

Ghee- 1 tbsp

Onion- 1 small, finely chopped

Green chilli- 1, finely chopped

Garlic paste- 1 tsp

Carrots- 1/2 cup, finely chopped

Beans- 1/2 cup, finely chopped

Potato- 1/4 cup, cut into small cubes
Turmeric powder- 1/2 tsp

Thick coconut milk- 1/3rd cup 

Salt- to taste

Lemon juice- 1/2 tbsp

Coriander leaves- to garnish (optional)

 

Melt the ghee in a frying pan and add sauté the onions and chilli till glossy, about 3 to 4 minutes. No need to brown it.

Add the garlic paste and sauté till the raw smell disappears.

In goes the diced carrots, beans and potato. Add salt and turmeric powder, stir well, close the pan with a lid and let it cook for about 5 to 6 minutes on medium heat. Make sure it doesn't char.

Open the lid and add the coconut milk, making sure the veggies are all coated well. Continue cooking with the lid open for a few more minutes, till the veggies are cooked.

Drain the rice and add it to the coconut milk mix. Stir continuously for about 2 to 3 minutes, coating the rice with the mix.

Meanwhile, boil 3 cups of water in the kettle.

Transfer the rice mix to a microwave safe bowl, add the boiling water, lemon juice and more salt and place in the microwave, uncovered.

Cook on high (mine was a 750 wts) for 20 minutes.

Once time is up, take the bowl out to see if all the water has been absorbed. If not, put it back into the microwave and cook for another 3 minutes or so.

Leave the bowl covered for about 10 minutes (this is completely optional) and then fluff well using a fork. The grains would all be separate if cooked perfectly.

Garnish with coriander leaves and serve warm

Notes: Do different versions with frozen peas, corn kernels, mushrooms and so on to make it more interesting.

The coconut milk taste is very distinct, think it out with water if you are not a big fan and reduce the water used accordingly. For example if using 1/2 cup think coconut milk, then use only 2 3/4 cups of boiling water. 

You can also stir in the coconut milk along with the boiling water and add to the rice so the rice gets cooked in the coconut milk. Shall try that method next time and update with results.