Vegetable Pulav Recipe

Ingredients :

Basmati rice or ordinary raw rice -2 cups
Onion - 1
Green chili - 4
Ginger garlic paste - 2 tsp
Tomato - 1
Mint leaves - handful
Mixed Vegetables - (beans-6-7 , potato -1, carrot  )
Peas - 1/3 cup
Oil -2 tsp + ghee - 1 tsp
Water -3 Cups for 2 Cups of Rice
Coriander leaves
Turmeric powder - a pinch
Chilli powder - 1 tsp
Salt as required.

For the seasoning :

Cinnamon -1 inch piece
Cardamom -1
Bay leaf -1
Cloves -2

Preparation Method :

1. Soak rice for 20 minutes. Drain the water well and keep it aside.
Cut the vegetables lengthwise.

2. Take a pressure cooker or a pan, heat ghee+ oil, add the ingredients mentioned under seasoning (whole spices). After it splutters, add onions and saute till they turn transparent.

3. Add ginger garlic paste and saute for a few more minutes.

4. Add green chilli, mixed vegetables, peas, turmeric powder, chilli powder, salt, mint leaves, drained rice and saute for a few minutes.

5. Then add 2 cups of hot water, lemon juice and close the Lid. Keep it in medium flame.

6. After it is half cooked, stir the contents and close the Lid with weight. Simmer for 4-5 minutes and switch it off.

7. Hot Vegetable pulao is ready to be served with side dish of your choice. Garnish with coriander leaves.

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DUM ALOO BIRYANI

Ingredients :

3 potatoes, peeled, cube and saute in 1 1/2 tbsps of ghee for 8-10 mts till light brown
1 large onion, finely sliced
1 tbsp chopped coriander leaves
1 tbsp chopped pudina leaves
2 tbsps ghee
1 tbsp oil
1 cup thick curd/yogurt
4 green chillis, make a small slit in them
1/2 tbsp ginger garlic paste
1 tsp red chilli pwd (adjust)
1/4 tsp turmeric pwd/haldi
1/2 tbsp coriander pwd
salt as required
pinch of saffron soaked in 3 tbsps luke warm milk for 10 mts
Biryani Masala – dry roast for 2-3 mts and powder:
2 cloves
1/2″ cinnamon stick
2 elaichi/cardamom
1/4 star anise
1/4 tsp shah jeera
4 pepper corns
Ingredients to cook rice:
2 cups Basmati rice
3 cloves
3 cardamoms
1/2″ cinnamon stick
1 marathi mogga
1 bay leaf
5-6 mint leaves
1/2 tbsp oil
3/4 tbsp salt
water as required

Ingredients :

1 In a bowl, add green chillis, mint leaves, coriander leaves and ginger garlic paste, red chilli pwd, turmeric pwd, coriander pwd, biryani masala pwd and salt and combine well. Add the sauteed potato cubes and yogurt and combine. Marinate for 30 mts.

2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.

4 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add the marinated potato cubes along with the rest of the marinade and spread out in the vessel. Add a cup of water and cook till the potatoes are fork tender and the gravy thickens.

6 Next spread the rice over the potato layer, pour 1/2 tbsp of ghee all over the rice, spread the caramelized onions (keep aside a tbsp of caramelized onions for garnish) over the rice layer. Next sprinkle coriander leaves and pour the saffron milk over the rice.

7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 3 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.

8 Remove lid, combine gently, remove onto a serving bowl. Garnish with chopped coriander leaves and caramelized onions.

* serve hot with raita and curry of your choice.

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Vegetable Pulao

Ingredients :

2 cups basmati rice – washed and drained

1 1/2 tbsps ghee

1 tbsp oil

2 green cardamoms

4 cloves

2” cinnamom stick

1 star anise

2 bay leaves

very small pinch nutmeg pwd

2 onions finely sliced

1/2 tbsp ginger-garlic-green chilli paste

1 1/2 tbsps of fresh mint leaves/pudina, finely chopped

1 1/2 tbsps fresh coriander leaves, finely chopped

1 1/2 cups chopped mixed vegetables (beans, green peas, carrots and potatoes)

1 tomato, chopped

1/2 cup thick coconut milk

3 1/4 cups water

salt to taste

8-10 cashew nuts (lightly roasted in ghee till golden brown)

coriander leaves for garnish

Preparation Method :

1 Heat ghee and oil in a vessel, add bay leaves, cinnamon, cloves, caradamom and star anise and stir for a few seconds. Add the sliced onions, ginger-garlic-green chillis paste. Saute the onions till they turn transparent.

2 Add the coriander and mint leaves and saute for 2-3 mts. Add the chopped mixed vegetables and cook on medium for 4-5 mts.

3 Add a chopped tomato and stir fry for a minute. Add the drained rice and saute for 2 mts.

4 Add the coconut milk and water. Bring to a boil.

5 Add salt and nutmeg pwd and reduce heat to low-medium and cook covered with lid.

6 Once the rice and vegetables are cooked, turn off heat. Add fried cashew nuts and garnish with fresh coriander leaves.

* Serve warm with raita.

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Coconut Tomato Rice

Ingredients:

Basmati Rice boiled 1 cup

Tomatoes Chopped 1 cup

Coconut grated 1 cup

Green chilli 5

Cashew nuts 20gms

Fennel (Jilkarra) 1 spoon

Red Chilli powder Acc

Salt For taste

Haldi pinch

Garlic Chopped 1 spoon

Red chilli 3

Curry leaves Acc

Oil 2 spoons

Coriander leaves Acc

Preparation Method :

1. Make a paste of tomatoes, coconut grated, chilles and fennel in the mixi.

2. Now take a pan on stove, pour oil add cashew nuts, fry it in brownish colour and kept aside.

3. In the same pan pour oil add chopped garlic, fry it and then add red mirchi, curry leaves and the paste which we already made in mixi, now add red chilli powder, salt and haldi and cover it with a lid and cook for few seconds and then open the lid add basmati rice and cashew nuts mix it thoroughly. Turn off the flame.

4. Now take the Coconut tomato rice in a serving bowl garnish it with coriander leaves.

5.   The dish is ready to serve hot.

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Zafrani Pulav

Ingredients :

Basmati Rice - 2 cup

Saffron - 1 tsp 

Nuts (Cashews, Almonds, Pistachios, Walnuts etc) - 1 cup

Dried Fruits (Black Raisins, Golden Raisins, cranberries, pineapple, papaya etc) - 1 cup

Fresh fruits (Pomogranate, Grapes, Apple ) - 1 cup

Whole Garam Masala - (1 bay leaf, 1 cinnamon stick, 1 cardomon, 3 cloves)

Black Cumin - 1/2 tsp

Fried Onions - 1/2 cup

Ginger garlic paste - 1 tsp

Cilantro - handful

Mint - handful

Sugar - 1 tblsp

Corriander- Cumin Powder - 1 tblsp

Milk - 1/4 cup

Oil - 2 tblsp

Ghee - 1 tblsp

Preparation Steps :

1. Wash and soak the rice for atleast 10 minutes.

2. Slice the onion lengthwise and fry it.

3. Soak the saffron strands in the milk.

Preparation Method :

1. Heat oil in a pan and splutter the cumin seeds and whole garam masala.

2. Add the nuts and dried fruits and saute for a minute on very low flame to prevent them from getting burnt.

3. Add the ginger garlic paste, sugar and corriander-cumin powder.

4. (After this you can cook in a rice cooker or stove top.) Add the above mixture to the rice along with required water, fried onions, half of the saffron- milk mixture and finely chopped corriander and mint leaves.

5. Let it cook till the rice is done. At this stage add the remaining saffron-milk mixture on top of the rice.

6. Add the fresh fruits and mix gently with a fork without breaking the rice.

7. Add few drops of ghee on top.

*  Garnish with additional nuts, fruits, cilantro and fresh saffron strands.

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