Cooking is one of my passions. I enjoy sharing recipes from my native Indian cuisine.
Traditional Indian Pulao
I used a shortcut method to make this easy and simple spicy vegetable pulao. You only have to follow a few steps to make this yummy dish.
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Serves 4 people
For the pulao:
- 3 medium size bowls cooked rice (I used basmati rice, but you can use any aromatic long-grain rice)
- a fistful fresh or frozen peas
- 1/4 cup carrot, diced
- 1/4 cup French beans, cut lengthwise into 1-centimeter pieces
- 1/4 cup cauliflower florets, diced to shape
- 1 cup julienned onion, deep-fried in oil, plus more for garnish
- 1/2 cup chopped coriander leaves, plus more for garnish
- 2 teaspoons ghee
- salt to taste
For the paste:
- 3–4 garlic cloves
- 1 inch piece ginger, cut in pieces
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon garam masala powder
- 1 1/2 teaspoons kashmiri chili flakes or 4 chilies
- Wash rice and soak in water for 20 minutes. Mix with peas. Add water and salt. Cook until al dente. Set aside to cool.
- Put cumin seeds, coriander seeds, ginger, garlic, kashmiri red chili flakes or chilies, and garam masala powder in a mixer grinder or blender. Add half a glass of water and grind to get a smooth paste.
- Deep-fry julienned onion in oil. Collect on an absorbent paper towel.
- Parboil carrot, cauliflower, and French beans together in just-sufficient water. This will reduce the cooking time in the future steps.
- Heat ghee in a deep-bottomed pan or kadhai. Pour ground paste into it. Sauté, stirring constantly, until it starts leaving ghee on the sides. It may take about 3–4 minutes on low heat.
- Add parboiled vegetables. Sauté for 2 minutes. Add cooked rice and salt. Gently mix with the veggies and the masala. Cook on low heat for few seconds until the ingredients combine well. Turn off the heat.
- Add 3/4 portion of fried onions and chopped coriander leaves. Mix well.
- Spicy vegetable pulao is ready to eat. Serve hot pulao with a less spicy and yogurt-based raita or any side dish. Enjoy the taste!
- If you are using fresh or frozen peas, sauté them in the ghee before adding the masala paste. No need to boil them before adding.
- Use either fresh peas or fresh hyacinth beans.
- You can buy garam masala powder and kashmiri red chili powder from any Indian store.