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Vegetable Pulao
Created by: Howcan Team
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 onion, thinly sliced
- 1 green chili, slit lengthwise
- 1 carrot, diced
- 1 potato, diced
- 1/2 cup green peas
- 1/2 cup cauliflower florets
- 1 teaspoon ginger-garlic paste
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 2 cups vegetable broth or water
- 2 tablespoons chopped cilantro leaves
Instructions
- Rinse 1 cup of basmati rice under running water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
- In a large pot, heat 2 tablespoons of ghee or oil over medium heat. Add 1 teaspoon of cumin seeds and sauté until they sizzle and become fragrant.
- Add 1 thinly sliced onion and 1 slit green chili to the pot. Sauté until the onion turns golden brown.
- Stir in 1 diced carrot, 1 diced potato, 1/2 cup of green peas, and 1/2 cup of cauliflower florets. Cook for 3-4 minutes until the vegetables start to soften.
- Add 1 teaspoon of ginger-garlic paste, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, and 1 teaspoon of salt. Mix well and cook for another 2 minutes.
- Add the soaked and drained rice to the pot and gently mix with the vegetables and spices. Pour in 2 cups of vegetable broth or water and bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the pulao simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Fluff the pulao with a fork, garnish with 2 tablespoons of chopped cilantro leaves, and serve hot.
Pulao, a fragrant rice dish, has a rich history dating back to ancient Persia. It spread through the Middle East and South Asia, evolving into various regional variations. Renowned chefs like Sanjeev Kapoor and Madhur Jaffrey have popularized their own versions, incorporating diverse spices and ingredients. In Lucknow, India, the Awadhi style of pulao is celebrated for its delicate flavors and the use of saffron. The key to a perfect pulao lies in the balance of spices, such as cumin, cardamom, and cloves, and the quality of basmati rice. Today, the best pulao can be savored in traditional Indian and Pakistani restaurants, where it's often served alongside succulent kebabs or creamy curries.
40 min
4
320 calories
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