Anjali's Food Kaleidoscope

Simple veg pulao / rice cooked with vegetables

All right , whats great about this pulao…..Well one, its simple to make , second it looks beautiful……red carrots, green peas and cream coloured cauliflower florets in a bed of white rice flavoured by spices.

     I remember having this pulao as often as possible as kids in winters when we could carry out are plates into the verandah flooded with the mild afternoon sunlight and eat alfresco with the winter flowers in full bloom.

    It might not suit your style but this pulao tastes heavenly with fresh homemade butter or even fresh cream.

    Even leftover pulao tastes great and is a good school tiffin meal as well.

Ingredients:

 1. One cup long grain rice
 2. Whole spices - one teaspoon cumin seeds, 2-3 cloves, one inch cinnamon stick and two badi elaichi
 3. three forth cup peas, chopped carrots. cauliflower florets each
 4. two tablespoons grated ginger
 5. two slit green chillies
 6. salt to taste
 7. two cups water
 8. four tablespoons of refined oil
 9. one large onion sliced thin

•     We begin by soaking one cup of long grain rice for about half an hour.
•      In the mean time we prepare our vegetables. Now here you could  take as many vegtables as you want keeping the rice as a base if you are keen on feeding your kids with as many vegetables as possible, well I will keep the very basic amount here that is about ¾ th cup peas , carrots and cauliflower florets each.

•      I take a few spices , one large sliced onion and two tablespoons of ginger grated and two green chillies slit length ways.
•     Now all we need to do is put all these things in the correct order and get a scrumptious pulao.
• We take about four tablespoons of refined oil in a pan and turn the gas on medium flame.
• As the oil gets warm I add the spices and stir for about a minute and follow by the sliced onions and stir fry till the onions turn pink.

• Add the chopped vegetables along with the grated ginger and stir fry for about 3- 5 minutes.

• Drain the rice and add the rice and stir fry for another two minutes.Measure 2 cups water and add to the pan along with the slit green chillies and salt to taste, gently stir a little and cover and reduce the flame to low.

• The rice will be done in about ten to fifteen minutes.
• Serve with boondi raita, I sprinkle some home made dry mint powder and roasted cumin powder on my raita to add to the flavor.