Rice, Pulav, Biryani

Name: Instant Pot Matar Pulav {Pea Pilaf} Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 2 cups Basmati Rice; 1 tsp Ginger (finely chopped); 1 large Onion, Red (chopped into thin slices); 1 cup Green Peas, frozen or fresh; 2&1/2 cups Water (to cook); 1 tbsp Ghee (Use Cooking Oil for Vegan Option); 1 tsp Cumin seeds; 1 Bay leaf, small; 1 Cinnamon Stick, small; 4 Cloves; 4 Black Pepper corns; 2 Green Cardamom (slightly crushed); 1 Black Cardamom; 1/2 tsp Garam Masala (good quality, ); 1/4 tsp Red Chili Powder; 2 tsp Salt (or to taste)

Best Vegetable Pulav Recipes

March 5, 2018 by simplyvegetarian777 40 Comments

Vegetable Pulav is a complete meal that is delicious, nourishing and a One Pot Preparation. It is a rice dish that has a combination of vegetables, Basmati Rice, whole spices and some other flavoring agents. The Pulav is best served with Pickles, Raita (yogurt dip) and Papad (papadoms). It tastes the best when served hot.

PIN THIS⇓ POST TO SHARE SOME PULAV LOVE!

Best Vegetable Pulav Recipes

BEST VEGETABLE PULAV RECIPES

Pulav is commonly spelled and known as Pilaf or Pulao in many other cuisines. It is a popular dish in Middle East, South Asia and Central Asia. Though, it is a rich dish prepared with good amount of ghee or oil, but it can be prepared easily with less amount of fat .

Pulao or Pulav is naturally gluten-free. You may use brown rice to substitute Basmati Rice.

All of these recipes can be made in PRESSURE COOKER and INSTANT POT.

This is a collection that is worth bookmarking for reference purpose, when planning the weekly menu or a party.

VEGAN OPTIONS TO MAKE PULAV

Replace Ghee with Cooking Oil or Olive Oil
If a recipe calls for the use of Yogurt, then it can be skipped and adapted accordingly.
When the recipe calls for milk, either substitute with equal amount of water or use plant based milk like almond milk or soy milk or may be coconut milk.
For people, who are not aware of Indian Whole spices and still want to make Pulav at home, then they may use 1/2 tsp of GARAM MASALA more or MARKET BOUGHT PULAV MASALA or BIRYANI MASALA.

IMPORTANT – PLEASE CLICK ON THE PICTURES OR TITLES FOR THE RECIPE.

Restaurant Style Basmati Rice

Rice recipes are incomplete without learning how to prepare the basic BASMATI RICE perfectly. This recipe is worth learning in order to obtain perfect looking and tasting Basmati every-time.

Basmati RIce cooked perfectly, exactly how Indian restaurants would serve you. Detailed and fail-proof recipe to follow. #indianrestaurantrice #basmatirice #ricerecipes

Restaurant Style Basmati Rice Recipe

Kashmiri Pulav

This recipe is inspired by popular Kashmiri flavors. A must try for sure. You can make it for week day or weekend or for your parties as well.

Kashmiri Mix Vegetables Pulav

Jodhpuri Pulav

This is an amazing Pulav with nuts and a Royal touch. You have to try this one to know what ROYAL is.

Jodhpuri Pulav

Gobhi Anaar Pulav

This Pulav is for my weight conscious and figure friendly friends, created by me under the DIABETES FRIENDLY THURSDAYS.

Gobhi Anar Pulav

Onion Pulav

This is one of my favorite pulao from the collection. The recipe has Vegetable Korma recipe included as well and a must try for sure.

Vegetable Korma and Onion Pulav

Matar Pulav

You can not go wrong with this pulav. This is one recipe that is loved by all. It is an easy and simple recipe. The recipe has Instant Pot and Stove Top instructions.

Matar Pulav {Peas Pilaf} Instant Pot Recipe

Tawa Pulav

Griddle or Flat Pan is Tawa in Hindi. The left over Pav-haji is used and mixed with rice to create this super delicious Rice meal.

Tawa Pulav

Wadi and Matar Pulav

Famous Punjabi Wadi is a dried Urad Dal Nugget and is a great way to preserve protein and use it as desired. This is my mother’s favorite Pulao. Do try it.

Wadi Matar Pulav

Mint & Peas Pulav

This is another great recipe for pulav with hints of mint along with peas to make PULAV. A good recipe for SABZ KADHAI which means pan cooked mix vegetables is also included.

Mint & Peas Pulav

Vermicelli Pulav

A very different kind of pulao using small thick dry vermicelli made of refined flour/maida. It is a great recipe for meals or snack and even weekend brunch. You may pack it for lunch box also.

Vermicelli Pulav or Namkeen Javey

I am sure you will keep this post bookmarjed for reference. Do not forget to pin and share it with your loved ones.

In my kitchen you will always EAT HAPPY & STAY HAPPY!

Sonal

Instant Pot Matar Pulav Easy Recipe

January 23, 2018 by simplyvegetarian777 4 Comments

Instant Pot Matar Pulav or Peas Pulao is a popular recipe from North Indian cuisine made with Peas and Basmati RIce. It is a simple recipe that is naturally Gluten-free and can be made vegan easily. The Pulav is delicious when served warm with some chilled yogurt, pickles, and papadums.

Matar Pulav {Peas Pilaf} Instant Pot Recipe

Instant Pot Matar Pulav Easy Recipe

Winters + short days + running around the clock calls for easy and simple recipes that are efficient and nutritious. When made with everyday ingredients, these recipes are more appreciated. I am sure that you will agree with me on that.

Thanks to Instant Pot, life has become less complicated and more manageable in the kitchen. If you are new to Instant Pot, then this is the right recipe to start with. What better than the humble rice to break the ice, right?

Here are few things to know, before we move on to the recipe.

Do not be intimidated by Instant-Pot. Accept it and Embrace it. Instant-Pot is very promising. It takes few initial hit and runs, and after that, you operate it smoothly. I promise.
Read the manual carefully for functions. Join some Instant-Pot groups on Facebook to get started since that will be of great help.
There is no BABYSITTING on this machine. Cooking is MESS-FREE and MULTI-PURPOSE.
Some common words that you will hear are cooking on MANUAL which is actually PRESSURE COOK. SAUTE is another favorite function. Some commonly used functions that I use are- Manual/ Pressure, Saute Mode, Bean Mode, Soup & Stew Mode.
It is your BEST FRIEND if you are a busy person. It is very convenient to use on busy days, when you are sick, or when you want to take it easy.

Matar Pulav {Peas Pilaf} Instant Pot Recipe

Coming back to Matar Pulav. MATAR is GREEN PEAS and PULAV is RICE DISH, also known as Pilaf in some cuisines. An important point to note in North Indian Rice DIshes is that Basmati Rice is used and is cooked in a way that every grain remains separated after cooking. Mushy Pulav is a culinary no-no. Pay attention to the Tips and Tricks as mentioned in the recipe to get it right.

Check out the Instant Pot Queen Archana Mundhe’s blog Ministry of Curry for a treasure cove of Instant Pot Recipes.

This is how you make Instant Pot Matar Pulav

Total Cooking Time mentioned in the recipe includes the time it takes for IP to kick in and release the pressure.

Instant Pot Matar Pulav {Pea Pilaf} Recipe

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

Instant Pot Matar Pulav is a popular recipe from North Indian cuisine made with Peas and Basmati RIce. It is a simple recipe that is naturally Gluten-free and can be made vegan easily. The Pulav is delicious when served warm with some chilled yogurt, pickles, and papadums.

Course: Main Course

Cuisine: Indian

Servings: 4

Author: simplyvegetarian777

Ingredients

2 cups Basmati Rice
1 tsp Ginger finely chopped
1 large Onion, Red chopped into thin slices
1 cup Green Peas, frozen or fresh
2&1/2 cups Water to cook

Oil & Spices

1 tbsp Ghee Use Cooking Oil for Vegan Option
1 tsp Cumin seeds
1 Bay leaf, small
1 Cinnamon Stick, small
4 Cloves
4 Black Pepper corns
2 Green Cardamom slightly crushed
1 Black Cardamom
1/2 tsp Garam Masala good quality,
1/4 tsp Red Chili Powder
2 tsp Salt or to taste

Instructions

Preparing the Rice

Wash Basmati Rice 4-5 times under cold running water till water runs clear. This is important to wash away any chemicals and preservatives. Soak rice for 25-30 minutes in just enough water, covering the surface. After 30 minutes, drain the water. While rice is soaking prep other things for the recipe like chopping the onions, ginger and gathering other ingredients together.

Making Matar Pulav in Instant Pot

Set Instant Pot on SAUTE MODE

Plug in the IP. Place the inner pot. Press the SAUTE MODE on your IP and set it to HIGH.
When HOT is displayed, add ghee to the inner pot. Add cumin seeds, bay leaf, cinnamon stick, cloves, black peppercorns, green cardamom and black cardamom. Saute for 30-40 seconds till cumin seeds start crackling.
Now add chopped ginger and thinly sliced onions to the pot. Saute for 4-5 minutes, until onions are slightly brown and crisp.
Add soaked & drained RICE + GREEN PEAS to the Insta Pot along with Garam Masala, Salt, and Red Chili Powder. Give it a good stir and cook for 30-40 seconds.
Add 2&1/2 cups of water to the IP. Again give it a good stir.
Place the IP LID. Close it and set the FLOATING VALVE to SEALING.
Now CANCEL the Saute Mode.

Set Instant Pot on MANUAL / PRESSURE COOK MODE

Set the Manual/Pressure cook mode to 5 MINUTES and HIGH PRESSURE. It will take good 5-6 minutes for IP to kick in the cooking mode. It takes that much of time to heat up.
Once the beep goes off after 5 minutes are over, immediately, set the FLOATING VALVE to Venting that is QUICK MANUAL PRESSURE RELEASE.
Once the pressure is released and the safety pin drops down, open the lid carefully. Let the rice sit in the pot without touching for about 5 minutes.
Now take a fork and fluff it gently and slowly, separating each grain carefully. Matar Pulav in Instant Pot is ready where every grain is separated beautifully and each rice grain is still long and intact. KHILE KHILE CHAWAL.

Serving Suggestion

It is best served hot or warm with Raita, Pickle, and Papadums.

PRESSURE COOKER METHOD

Most of the steps remain the same. Only difference is cook the rice in pressure cooker in 3 cups of water. After the first whistle, turn the heat off and release the pressure quickly. Rest follow the same tips for fluffing the rice.

STOVE TOP COOKING IN PAN METHOD

Most of the steps remain the same. When you cook in a Pan, cook in 3&1/2 cups water. After first boil, reduce the heat and to lower medium. Cook it covered till all the water is absorbed. Switch off the heat. Wait for 5 minutes after opnening the lid. Fluff the rice with fork as directed above.

I am sure that you are going to try this soon. Some other Pulav recipes are – Kashmiri Pulav, Jodhpuri Pulav, Mint Peas Pulav, Gobhi Anaar Pulav, Indian Winter Vegetable Pulav , Farro & wild RIce Pilaf and many more.

My mother in law often made this dish, when she was short of time or didn’t want to cook elaborate. She called these Matar ke Chawal. This dish used to be one of my favorites from her recipes. Simple and rustic flavors of this dish are very fulfilling and the aromas are pretty ambrosial. Sometimes you do not need a variety of dishes or complicated elaborate recipes to please your heart. SIMPLE wins you over like none other.

If you do try it, then please share the feedback with me on social media. Tag me with @Simplyvegetarian777 on Facebook, @simplyvegetarian777 on Instagram, or simplyveg777 on Twitter.

This is a perfect recipe for any lazy weekend or take it for your get together. Matar Pulav can be an easy lunch meal that is vegetarian and can be easily made vegan. It is a complete meal for everybody including those who are allergic to Gluten, making it gluten free as well.

Matar Pulav {Peas Pilaf} Instant Pot Recipe

Some more Instant pot recipes from other bloggers are –Instant Pot Pav Bhaji, Instant Pot Chipotle lentil Zoodle Soup, Instant Pot Khichdi, Instant Pot Vegetable Pulav, Spinach chili, Instant Pot Dal Fry.

Some Products that made this recipe possible are –

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Can’t make it now? PIN Instant Pot Matar Pulav for Later!

Matar Pulav {Peas Pilaf} Instant Pot Recipe

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Indian Restaurant Style Long Grain Basmati Rice Recipe

September 13, 2017 by simplyvegetarian777 4 Comments

Indian Restaurant Style Long Grain Basmati Rice Recipe

Restaurant Style Basmati Rice Recipe

What is this Basmati Rice Recipe doing here? I am sure you are wondering about it. I bet many of you, rather most of you must be an expert at cooking the perfect rice everytime. Well, I do write about most obvious things and recipes, most of the time and this is no exception.

Perfectly cooked and Amazing looking, Indian Restaurant Style Rice had been on my mind for a loooong time. So long that I almost forgot to work on it. LOL! Bad joke, I know. 😂

This Recipe is one of those recipes that you classify under Classic Cooking. If you cook Indian food, then you got to get it right. It just breaks my heart when I see basmati all mushed up. It is a sheer murder of the beautiful aromatic rice, which is considered really high in the culinary world.

So, What is right or wrong with with cooking Basmati Rice? The perfect looking Rice has to have its grains separated, still cooked perfectly through (not al dante).

All the people who love gluten-free diet, rice is your best friend and basmati in particular since it is less starchy as compared to other varieties.

Restaurant Style Basmati Rice Recipe

We are talking about THE CLASSIC WHITE LONG GRAIN BASMATI RICE, here. Look at the picture above 👆.

Cooking perfectly looking Indian Restaurant style Rice doesn’t need any magic, but PRECISION and a PERFECT RECIPE along with some HANDY TIPS & TRICKS. You are in luck because if you will follow the instructions to the T, you will nail it. It might be your “that” game changing recipe for your ultimate dinner meal.

Before we go further, let me do the honor of introducing Basmati Rice, for you. It is one of the brilliant and an aromatic slender long grain rice, which is mostly grown in the Northern States of India and some parts of Pakistan. It was introduced to Middle Eastern countries through cultural trade by Indian Traders in 17th/18th century.

BASMATI literally means FRAGNANT!

Restaurant Style Basmati Rice Recipe

A good cook is judged based on how well done his/her basmati rice is! As absurd as it may sound, but you read it right! This rice is used in Pulavs / Pilafs , cooked simple and in Biryanis.

My personal favorite is TILDA brand. No they are not paying me to do this post ( I wish they did).

Some geat recipes using Basmati Rice from my blog and Ruchi’s kItchen are – Moti (pearl) Pulav , Shahi Biryani , Paneer Pulav , Onion Pulav , Green Veg Biryani , Jodhpuri Pulav , Kashmiri Pulav and many more.

Few Crucial Points to Remember when cooking with Basmati Rice in Pan or Pot!

Use Pure Basamti. No faux looking and no mixed grain. Pure White long grain and aged (preferably). Tilda and Royal are 2 good bands that I recommend.
Washing the Grains properly.
Soaking the rice for enough time before cooking.
Cooking till the perfection.
Resting the Rice
VERY IMPORTANT – FORKING THE RICE to separate the grains.

Check out a smart video below 👇 that I created to show how to fork your cooked rice gently.

Here is how to make Perfect Looking Indian Restaurant Style Basmati Rice.

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Indian Restaurant Style Long Grain Basmati Rice Recipe

Author: Sonal Gupta @ simplyvegetarian777

Recipe type: Main

Cuisine: Indian

Prep time: 35 mins

Cook time: 15 mins

Total time: 50 mins

Serves: 5-6

Learn how to cook Indian Restaurant Style Basmati Rice at home.

Ingredients

Basmati Rice - 2 cups
Water - 4 cups
Ghee - 2 tsp
Salt - ¼ tsp, optional

Instructions

PREPPING BASMATI RICE

Take a deep pan. Add basmati rice to it. Fill it up with water. It will be cloudy. Strain it.
If you are draining rice along with water, that is no good. Use a fine mesh Sieve/strainer and then put the rice in it. Now place this strainer in the pan. Start washing the rice. This way, water will be strained but rice grains will remain inside, with no wastage.
You must wash the rice, till the water runs clear through it, about 4-5 times.

SOAKING THE RICE

Once the rice is washed till the water runs clear, Soak the rice in 2 cups of water or just enough to keep the rice covered.
Soak the rice for 30 minutes. This will extract out any further starch from Basmati.

COOKING THE RICE

After 30 minutes, drain the water out from the rice.
Take a wide and deep pan. Add soaked rice, 4 cups of water, 2 tsp ghee and salt to the pan.
Bring the rice to a gentle boil on high heat.
Lower the heat to medium low. Give it a gentle stir.
Cover with a lid and let the rice cook on low heat till all the water is evaporated. It will take about 7-8 minutes. No need to stir the rice in between.
Switch off the heat. Remove the lid. Let the rice stand like that for another 5-7 minutes.
DO NOT TOUCH THE RICE AT ALL DURING THIS TIME.
Now take a FORK and gently & slowly fork the rice to fluff it up. Watch the video above.
Once fluffed, let stand for another minute or so.
Serve it hot with the daal, vegetable, korma, of your choice.

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You may order following products from amazon to make perfect rice. This will not cost you anything extra but help me earn a small commission to keep the blog running.

Basmati Rice

Ghee

Heavy bottom pan with lid

Serving Fork

Can’t Make it Now? PIN BASMATI RICE RECIPE FOR LATER!

Restaurant Style Basmati Rice Recipe

I hope that you will surely follow all the instructions carefully, to make this Epic Perfect Restaurant Style Basmati Rice Recipe! Let me know if the post was helpful.

Sonal {EAT HAPPY , STAY HAPPY}

Kashmiri Mix Vegetables Pulav n’ Apple Mint Raita

September 27, 2016 by simplyvegetarian777 6 Comments

Kashmiri Mix Vegetables Pulav n’ Apple Mint Raita

Are you thinking of entertaining family or friends this weekend? Do you want to try something new? Kashmiri Mix Vegetables Pulav n’ Apple Mint Raita is the right choice to make your guests happy.

It is so comforting and fit to treat the Royals.

Kashmiri Mix Vegetables Pulav n’ Apple Mint Raita

Long grain Basmati cooked in ghee and saffron, enhanced with the flavors of nuts like walnuts, cashews, almonds and rasins is the right call for the moment. Why? The weather is cooling down here and Autumn is blooming slowly. Such kind of weather calls for comfort and rich meals.

Also, the festival season is right around the corner and the evenings warm up between friends and family with some laughter and making memories around the dinner table. Therefore, when the dinner table will be studded with such a meal, it will bring the happy people around.

Apple Mint Raita

Do you see the Apple Mint Raita up there? This is one of the most delicious raita ever that I have tasted and created! I can applaud myself at this master piece. Kashmir is famous for its Apple Orchards. People always refer Kashmiri Apple as the epitome of quality.

The hint of fresh mint and finely diced apples in yogurt, spiced with salt, red chili pepper and roasted cumin powder, is such a fresh breeze. My oldest said that she would like to try a smoothie out of it. Hmm…that sounds like a delicious idea.

Kashmiri Mix Vegetables Pulav n’ Apple Mint Raita

I always believe in – Less is More! Sometimes your dinner table does not need tonnes of dishes to make it desirable.

When I started making this Pulav, the whole house smelled with love and desire. There was something very regal and pious about it at the same time. Amit was so pleased to devour it with delight and eager.

Every single bite was heavenly. The aroma drove me crazy, (good crazy) and I kept putting bite after bite in my mouth, without stopping and I am sure that I over stuffed myself. It was a pure foodgasmic moment for a glutton like me. I was in foodcoma.

There is a confession to make here – though the recipe says “Kashmiri Mix Vegetables Pulav”, it is more of Kashmiri Cuisine inspired. I read so many recipes online, all of them had nuts and dryfruits for sure but vegetables were missing.

When I planned on this recipe, I wanted this to be complete meal and not just an accompaniment or another dish on the table. I added vegetables on hand and used the spices as are mandatory in Kashmiri cuisine. Fennel Powder (saunf) is an essential spice in the cuisine and is used liberally.

I have also used some Garam Masala to it which is not madatory in Kashmiri cuisine, but it added a lot of warmth in the recipe.

You have to try it to experience what I am saying.

Some other Pulav / Pilaf recipes from the blog are – Tawa Pulav , Jodhpuri Pulav , Wadi Matar Pulav , Gobhi Anar Pulav with Garlic Spinach Raita , Onion Pulav , Mint & Peas Pulav etc.

Kashmiri Mix Vegetables Pulav

The recipe is broken down into 6 main steps.

Soaking the Basmati Rice.
Chopping all the vegetables in equal size.
Sauteing the nuts.
Sauteing the Onions till brown.
Cooking the vegetables with rice and saffron.
Once cooked, layering with browned onions, nuts and rose essence and let stand (covered) for another 10 minutes for flavors to seep in.

This is how I made it.

Alert – A Slightly Long Recipe.

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Kashmiri Mix Vegetables Pulav n' Apple Mint Raita

Author: Sonal Gupta @ simplyvegetarian777

Recipe type: Main

Cuisine: Indian

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Serves: 6-8

A complete meal rice recipe from Kashmir, North India

Ingredients

Rice & Vegetables

Basmati Rice - 2 cups
Water - 3&1/2 cups
Ginger - 1 large piece, minced
Green Chili - 1, chopped really fine
Onion - 1 large, thinly sliced
Potatoes - 2 medium, cubed small into 1 inch pieces
Carrots - 2 medium, diced into small 1 inch pieces
Cauliflower - 1 cup, small florets
Green Bell Pepper / Capsicum - 1 medium, diced into small 1 inch pieces
Green Peas - ½ cup

Nuts & Dry Fruits

Almonds - 10 pcs
Cashews - 10 pcs
Walnuts - 10 pcs
Raisins - 2 tbsp

Oil & Spices

Ghee - 3 tbsp
Cumin seeds - 1 tsp
Fennel powder - 1 tsp
Garam Masala - ½ tsp
Bay leaf - 1 large
Cloves - 4
Cinnamon stick - 1 big
mace - 1 small
Green Cardamom - 2
Black Cardamom - 1
Salt - 1 tsp or to taste
Sugar - 1 fat pinch

Saffron - 2 pinches dissolved in 3 tbsp warm milk

Rose Essence - 1 tsp

Garnish

Mint leaves - 8 torn roughly
Fennel powder - ¼ tsp
Garam Masala - ¼ tsp

Ingredients for Apple Mint Raita

Plain Yogurt - 1&1/2 cups
Apple - 1 small, chopped into small fine pieces
Mint leaves - 8, finely chopped
Salt to taste
Red Chili powder - 1 fat pinch
Cumin powder, roasted - ½ tsp

Instructions

Soaking the Rice

Wash and soak the Basmati rice for 20 minutes. Meanwhile work on the vegetables and nuts.

Preparing the Vegetables

Wash and chop the vegetables, as mentioned above in ingredients. Set aside.

Sauteing the Nuts

Take a heavy bottom deep and big sauce pan. Heat ½ tbsp ghee in it and reduce the temperature to low.
Add cashews, almonds and walnuts to it. Saute on low heat for about 2 minutes, till they are pinkish brown. Add raisins now and toss in hot ghee with nuts.
Take them out and set aside. The pan will still have some ghee in it. Let it be there.

Sauteing the Onions

Add 1 tbsp of ghee to the same pan and heat. Add finely sliced onions to it. Sprinkle 1 pinch of sugar to it. Saute it on medium high heat for about 3-4 minutes, till golden brown. Sugar helps in caramelizing and browning the onions effectively and faster.
Once golden brown, take the golden onion out and set aside.

Preparing the Kashmiri Mix Vegetables Pulav

Use the same pan and heat 1&1/2 tbsp Ghee to it.
Add bay leaf, cumin seeds, cloves, mace, green cardamom, black cardamom, cinnamon stick to it. Saute for 30 seconds on low flame, till aromatic.
Now add all the vegetables to it along with 1 tsp fennel powder, ½ tsp garam masala. Saute for about 3 minutes.
Drain the water from soaked rice and add the rice to the pan with the vegetables. Cook further for 1 minute.
Now add the soaked saffron along with milk plus 3&1/2 cups water.
Bring it to a boil and then reduce the heat to simmer.
Cover and cook for about 10-12 minutes till all the water is absorbed. Switch off the heat.

Layering & Garnishing

Open the lid. Spray rose essence. Sprinkle mint leaves, golden brown onions and lightly toasted nuts and raisins.
Cover with lid again and let stand for 10 minutes.

Forking the Pulav for mixing and evenly distributing the flavors.

Open the lid. Take a small fork and gently start forking through the grains of basmati, while folding the ingredients with light hand. DO THIS SLOWLY.
Delicious Kashmiri Mix Vegetables Pulav is ready.

Preparing Apple Mint Raita

Take a bowl. Add yogurt and water to it. Mix well.
Add mint leaves and chopped apple along with spices.
Mix all the ingredients with a spoon.
The raita is ready.
Refrigerate till ready to use.

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If you have noticed the black background of the photos, it looks patterned. I have this beautiful black shawl (stole) which has original Kashmiri Embroidery on it. Kashmiri embroidery is a pattern made with chain stitches. The karigars (craftsman) make patterns inspired from nature. Flowers and Leaves rule the embroidery patterns.

Can’t make it now? Pin it for later!

Kashmiri Mix Vegetables Pulav n’ Apple Mint Raita

One Pot Mix Veg Green Biryani – Meatless Monday

May 2, 2016 by simplyvegetarian777 8 Comments

One Pot Mix Veg Green Biryani – Meatless Monday

One Pot Mix Veg Green Biryani is an excellent recipe for Meatless Monday. The aroma of the One Pot Mix Veg Green Biryani fills the air with lust….the lust for good food which is elegant and delicately flavored. This Biryani is very unconventional, as compared to the Original Biryani recipe. If you are wondering about the GREEN part of the biryani, then yes that is the USP of this rice preparation. It is not recycled….lol…it is delicately flavored with mint, dry & fresh and cooked till done. Each and every grain of the rice is separated and drenched in the essence of mint and the warmth of whole spices. It is a delectable experience. It is royal and rustic at the same time….quite enigmatic in my humble opinion.

The origin of the word Biryani is believed to be from Persia and Turkish region. Though the origin of the dish is uncertain, but certain historical theories say that it was introduced by Mughal and Turk Rulers, while they reigned the Indian sub continent. However, few other theories state that Biryani has no mention in the Mughal history, and it already existed in Indian subcontinent. It was just another name for Pilaf or Pulav. There is a very interesting discussion on the theories behind the origin of Biryani, described here. Do read it if you have time.

One Pot Mix Veg Green Biryani – Meatless Monday

I have always had a hard time distinguishing between a Pulav/Pilaf and Biryani. Honestly, they are very similar in their use of ingredients and in taste too….atleast for me. I have to admit that I do not have a very refined taste. My tongue Can’t distinguish much amongst the absent ingredients. In due course of time, I understood that it is a technique that defines the individual preps. Biryani is preppared by layering the rice with vegetables or meat, whereas the Pulav is an absolute One pot Meal.

This is my humble attempt to create Biryani in Pulav style, where as following the basic technique of layering and keeping One pot concept of pulav as a highlight. Before anybody from my readers jumps at me and start a war, I would like to repeat that it is my attempt to create Biryani in my style and I am not claiming this dish to be authentic. Cooking a dish is all about adapting a recipe and re-creating to suit your personal taste and pace. Agree?

This Biryani is best enjoyed with Raita (Yogurt Dip) and Mint Coriander Chutney with a good squeeze of lemon juice and some crunchy salad on the side.

One Pot Mix Veg Green Biryani – Meatless Monday

Some other Rice preparations from my blog are

Wadi Matar Pulav , Gobhi Anar Pulav , Onion Pulav and many more.

Let us get to the recipe.

One Pot Mix Veg Green Biryani – Meatless Monday

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One Pot Mix Veg Green Biryani - Meatless Monday

Author: Sonal Gupta @ simplyvegetarian777

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 6

Quick & Easy Biryani Recipe, made with Low GI basmati rice, mint, mix veg and whole spices. An unconventional Biryani Recipe from Indian Cuisine.

Ingredients

Basmati Rice - 2&1/2 cups. I used the low GI Basmati. You may use regular Basmati Rice
Onions - 1 cup, chopped fine or lengthwise
Ginger - 1 small piece, chopped fine
Garlic - 2 small pods, chopped fine
Green Chili - 1, chopped fine
Mix Vegetables - 4 cups, chopped into big cubes. I used a combination of Green Bell Peppers (Capsicum), Carrots, Broccoli, Green Peas, Potatoes. You may use the vegetables of your choice.
Mint - handful, chopped roughly
Coriander/Cilantro leaves - handful, chopped roughly
Yogurt - 1 cup
Water - 2&1/2 cups

Oils & Spices

Ghee - 2&1/2 tbsp. I used Olive Oil.
Bay leaf - 1
Cumin seeds - 1 tsp
Pepper corns - 5
Cloves - 5
Green Cardamom - 2 small, opened up a bit
Red chili powder - ½ tsp + more
Garam Masala - 1 tsp + more
Salt - 2&1/2 tsp or to taste (yes it needs to be seasoned nicely)
Turmeric - ¼ tsp
Saffron - a fat pinch soaked in ¼ cup want milk
Mint powder, dry - 1&1/2 tsp

Instructions

Wash the rice thoroughly and soak in enough water till everything else if ready for layering. Set aside.

Prepping the Onions

Heat 1 tbsp ghee/oil in a big sauce pan. Once hot, lower the flame and add cumin seeds, bay leaf, cardamom, cloves and pepper corns to the pan. When the cumin seeds crackle, add ginger, garlic, chili and onions to the pan. Sprinkle a fat pinch of salt and cook the onions on medium high flame, till they are golden pink, for about 4-5 minute. Once done, set them aside in another bowl.

Prepping the Mix Vegetables

Heat 1 tbsp of oil/ghee in the same pan. Add Red chili powder, turmeric, Salt and 1 tsp Garam Masala to the pan and sauté for few seconds on medium flame. Now add all the other chopped vegetables in the pan. Cook and sauté till potatoes and carrots are partly cooked. Now add 1 tsp dry mint powder and yogurt in the pan. Stir and cook on medium flame for another 3 minutes. Switch off the flame and empty the vegetables cooked in yogurt in another bowl. Set aside.

Layering and Cooking One Pot Mix Veg Green Biryani

Drain the water off the soaked rice. Divide the rice in 3 equal parts.
Add ½ tbsp oil/ghee in the same big sauce pan. Keep the flame really low, almost on simmer. Start Layering.
Layer 1 - Spread one part of the soaked rice at the bottom. Layer it with ⅓rd of the Mix Vegetable in Yogurt Sauce. Top it with ⅓rd of the sautéed onion mix. Pour 1 tbsp of saffron milk on top. Sprinkle with 1 tsp each of chopped mint and cilantro leaves, a pinch of dry mint powder, Garam masala and red chili powder.
Repeat the above process for 2 more times. You will have 3 layers in total. Pour any leftover saffron milk and yogurt from the vegetables on the top.
Slowly add 2 &1/2 cups of water to the pan, from the sides.
Bring it to a boil. Now put the gas stove to simmer. Cover the pan with foil first and then put the lid on. Cook on simmer till all the liquid is absorbed. It takes good18-20 minutes. Keep checking in between from the side, to avoid burning.
Switch off the gas stove. Let it rest like that for about another 10-15 minutes.
Carefully remove the foil. Take a fork and gently work through the Biryani, forking and separating the rice grains with gentle hand.
Serve it warm with Cucumber Raita, Pickles and Mint Coriander Chutney.

Notes

If you use any other kind of rice, you have to adjust the water accordingly. The low GI Basmati gets cooked in lesser water. If you are using regular basmati, then use 3 cups of water or accordingly.
You may use any seasonal vegetable including above and cauliflower, green beans, corn etc.
The vegetables have to be chopped in larger pieces.
You may skip the dry mint powder and make it a regular Biryani.
You may also use partly cooked rice and layer and simmer accordingly till rice is cooked.

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Conceiving the idea for this One Pot Mix Veg Green Biryani and executing it to create a perfect One Pot meal, was so much fun in my Indian American Kitchen. Do try it and I am sure it will be a regular meal at your home too. My family loved it. The flavors were delicate and subtle, not over powering at all. This BIryani makes a perfect dish for lunch or dinner or entertaining the guests. Make extra and pack for lunch for kids and work. That is what I am going to pack for my kids lunch box tomorrow.

Eat Happy! Stay Happy!

Sonal

Tawa Pulav

February 7, 2016 by simplyvegetarian777 22 Comments

Tawa Pulav

I believe that there can never be too many rice recipes to keep handy. If you are Asian, it makes more sense. We Asians eat a lot of rice, I mean a lottttt of rice, be it South Asians or East Asians. Rice is the staple food for most of us.

Tawa Pulav

Many a times when I am cooking rice at home, I always make an extra batch. Why? Simply because, rice can be combined with so many ingredients to make a quick and prompt pot of meal, at the drop of the hat. If you have some boiled rice in the refrigerator, possibilities are numerous, bouncing between different cuisines.

Cucumber Raita

Tawa Pulav is a very popular street food from the state of Maharashtra, from the streets of Mumbai, in particular. Many street vendors who sell Pav Bhaji, often have Tawa Pulav on the menu too. Spicy, hot and sizzling Pulav made on Tawa (griddle) with bhaji (mix vegetable) ingredients and masala (spice). It is often served with Cucumber Raita or Tomato-Onion Raita. Raita is a yogurt dip/dish, made with various ingredients. Also, raita is often served as a side to spicy dishe to cool down the heat from the dish.

This is such an easy dish to make with readily available ingredients that you will love it!

This is how I made it!

Recipe inspired from Veg Recipes of India !

Tawa Pulav

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Tawa Pulav is a popular dish from the streets of Mumbai, India. The left over Pav bhaji is mixed with rice and cooked on TAWA, which is griddle in English. It is a mouthful medley of flavors.

Course: Side Dish

Cuisine: Indian

Servings: 4

Author: simplyvegetarian777

Ingredients

Rice - 3 cups cooked ( 1 day old, refrigerated preferred)
Onion - 1 small chopped fine
Ginger - 1 tsp finely grated
Garlic - 1 tsp finely grated
Bell Pepper / Capsicum green - 1 small chopped fine
Carrots - 1 small chopped fine
Potato - 1 small chopped fine
Tomato - 2 medium chopped fine
Coriander / Cilantro leaves - handful chopped fine
Lemon Juice - 1 tsp

Oil & Spices

Oil / Butter - 1 tbsp
Cumin seeds - 1 tsp
Turmeric - 1/2 tsp
Red Chili powder - 1/4 tsp or to taste
Pav Bhaji Masala - 1&1/2 to 2 tsp as per taste
Salt as per taste. I used about 1&1/4 tsp.

Ingredients for Cucumber Raita

Yogurt - 1 cup
Water - 1/2 cup
Cucumber - 1 small chopped fine
Cumin powder - 1/2 tsp
Red Chili powder - a fat pinch
Salt to taste
Dry mint powder - a fat pinch optional

Instructions

Making Tawa Pulav

Heat the oil or butter in the pan. Add cumin seeds to it. Once they crackle, add onions, ginger and garlic to the pan. Reduce the heat to the medium and saute onions till they become soft and slightly golden, for about 3-4 minutes.
Now add the chopped carrots, potatoes and bell peppers to the pan. Cover the pan with lid and let the vegetables cook on lower medium flame, till thy become tender, for about 5-7 minutes. if required, add 1 tbsp water to create steam.
Once the vegetables are tender, add tomatoes and the spices as mentioned above. stir well. Cover with lid again and cook on medium heat for another 3-4 minutes till tomatoes are mushy.
Open the lid. Stir with a stirring spoon. Separate the cooked rice with hands and add to the pan. Stir and incorporate the rice with spiced vegetables with gentle hand. Cover with lid again and let it all steam together on low heat for 5 minutes or till rice heats up with the vegetables.
Switch off the flame and add the lemon juice and coriander leaves. Serve it hot with cold Cucumber Raita. It makes a delicious meal.

Making Cucumber Raita

Take a bowl and add all the ingredients mentioned under raita above, to the bowl. STir with a fork or a spoon. Chill before serving.

Recipe Notes

You may use any seasonal vegetables availale. You may use freshly cooked rice.

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I had a great time cooking Tawa Pulav in my Indian American Kitchen. I bet you will enjoy making this and eating this as well.

Happy Monday People!

Sonal

Chana Dal Khichdi – Meatless Monday

December 13, 2015 by simplyvegetarian777 26 Comments

I don’t remember as to how and where, I learnt to make this Khichdi. May be a mix and match of so many recipes that I come across or may be out of boredom of eating same old, same old every time! Nonetheless, it is a must try.

I can vouch that it is just absolutely divine in taste and though Khichdi, it is no less than a Royal Khichdi. If you belong to the category who think that the Khichdi is just for the sick and ailing, then you are in for a treat.

Chana Dal Khichdi

It is a compete one pot meal! Perfect for a lazy weekend lunch or a busy weekday night. Flavors of piping hot Chana Dal Khichdi brighten up any cold, dull and gloomy winter day.

Combined with some roasted Papad, Ghee ka Tadka, Yogurt, Mango Pickle, Green Coriander Chutney, Onions and squeeze of Lemon juice, it is just out of this world. It represents true desi khana!

Made in no time and enjoyed by all, has become a staple in my house. Amit, who runs away from the sight of Khichdi, would take second helpings of this one. My kids, who would prefer pasta over the regular Khichdi, would eat it delightfully!

This is how I made it!

Chana Dal Khichdi

Servings: 2
Difficulty: easy
Print

Chana Dal Khichdi

Kitchen Equipments Required

Chopping board, knife, a medium bowl to soak, a pressure cooker or a sauce pan with lid, cooking spoon or ladle, a small pan to make tadka/Chhaunk.

Ingredients

Basmati Rice – 1/2 cup

Chana Dal – 1/2 cup

Ginger – 1 tsp, finely chopped

Onions – 1/2 cup, thinly sliced

Water – 4 cups

Coriander / Cilantro Leaves for garnish

Lemon juice to add later

Oil & Spices

Ghee – 1/2 tbsp

Cumin Seeds – 1/2 tsp

Bay Leaf – 1 small

Cinnamon stick – 1 small

Red Chili, whole & dry – 1

Cloves – 2

Black pepper corns – 4

Turmeric – 1/2 tsp

Red chili powder – 1/4 tsp

Garam Masala – 1/4 tsp

Salt – 1&1/4 tsp or to taste

Sugar – 1 pinch

Tadka / Chhaunk

Ghee – 1 tbsp

Asafetida / Hing – a pinch

Cumin seeds – 1 tsp

Red chilli powder – 1/2 tsp

Method

Take a bowl. Add rice and Chana dal to it. Wash it thoroughly and soak in 1&1/2 cups water for 15 minutes.
Take the pressure cooker. Heat 1/2 tbsp ghee in it. Lower the heat and add cumin seeds, bay leaf, cinnamon stick, whole red chili, cloves and black pepper corn to it.
Once the cumin seeds start crackling, add ginger and onions to it. Also add the pinch of sugar. Sauté the onions on medium flame till they become golden brown. Adding a pinch of sugar to the onions, help in quick and nice caramelization of the onions. You may skip the sugar as well.
Once the onions are golden, drain the water from soaked rice and dal. Add the rice and dal to the pressure cooker along with turmeric, red chili powder, salt and garam masala. Stir in well and cook for a minute.
Now add 4 cups of water. Stir well with ladle.
Put the lid of the pressure cooker along with its weight (whistle). Increase the heat to maximum. Cook for 1 whistle and then lower the flame. Cook on summer for 3-5 minutes. Switch off the flame. Let the steam evaporate on its own.
Now remove the weight and open the lid. Let it stand for 5 minutes.
Add chopped coriander leaves. Stir gently.
Pour out in a serving bowl. Top with tadka and serve warm.
Making the Tadka – Heat Ghee in a pan. Lower the flame and add cumin seeds and asafetida to it. Once the cumin seeds crackle, add red chili powder and switch off the flame. It is ready to be poured over Khichdi.

Notes

If you are using the sauce pan instead of pressure cooker, use 6 cups of water. After the first boil, reduce the heat, cover and cook on simmer, till water is evaporated and chan dal is cooked well.

Yet another delectable dish from my Indian American kitchen to yours! Enjoy and Stay Warm!

Sonal

Jodhpuri Pulav Easy Recipe

November 8, 2015 by simplyvegetarian777 14 Comments

Jodhpuri Pulav is a royal and rich preparation from Jodhpuri cuisine. It is prepared with a selection of nuts and vegetables, cooked in yogurt and other whole spices. It is a complete meal in itself.

Jodhpuri Pulav

I have been super lazy lately and haven’t prepared any savories or sweets for the most festive festival DIWALI! I literally have always loved this festival, since the first day of my childhood that I could remember….but that too couldn’t nudge or budge me at all! Nah! Not yet!

Who knows, I might make something the last minute 😁. Have grounded those cashews for decandent KAJU KATLI! 😉

Jodhpuri Pulav

I love pulavs of any kind so I was looking to try a new recipe,….. something more Royal and rich to set the festive mood right! Marwadi and Rajasthani cuisine was on my mind, so when I stumbled upon Jodhpuri Pulav, I read quite a lot of recipes online to match the key notes. They all used dry fruits, basmati rice, raisins, yogurt and some basic whole spices. My addition was- loaded vegetables to make it a complete meal in itself!

I am pairing this Royal and Decandent Jodhpuri Pulav with Kadhai Paneer and Tadka Lauki Chana Dal along with Chapatis to serve my family and friends for Diwali Dinner!

Jodhpuri Pulav

This is how I made it!

Kitchen Equipments Required

Chopping board, knife, heavy bottom big sauce pan with lid and a stirring spoon, a bowl to soak the rice, 1-2 extra bowls, fork.

Ingredients

Basmati Rice – 1&1/2 cups, washed and soaked for 15 minutes.

Mixed Vegetables – 1&1/2 cups (including peas, green beans, cauliflower and carrots). I used frozen.

Ginger – 1 tsp, finely grated

Garlic – 1 big pod, finely chopped

Onions – 1/2 cup, thinly sliced

Yogurt – 1/2 cup

Water – 2&1/2 cups

Nuts

Cashews – 15

Almonds – 15

Raisins – 25

Oil & Spices

Ghee – 1/2 tbsp + 1/2 tbsp

Cumin seeds – 1 tsp

Fennel seeds – 1/2 tsp

Bay leaf – 1 large

Cinnamon stick – 1 small piece

Black pepper corns – 4

Cloves, whole – 4

Garam Masala – 1/2 tsp

Salt to taste

Method

Take the heavy bottom pan and heat 1/2 tbsp ghee in it. Lower the flame and sauté cashews, almonds and raisins till they become slightly golden. Do it on the lowest flame and don’t burn them. They brown pretty quickly so attend them attentively. Take them out in a bowl. Set aside.
In the same pan, add 1/2 tbsp more of ghee. Add all the spices besides Garam masala and salt. Sauté them on lower flame for few seconds till cumin seeds splutter a bit.
Now add the ginger, garlic and onions to the pan. Sauté on medium flame for 4-5 minutes till onions turn slightly golden. Now add the mix vegetables and sauté for 2 more minutes.
Drain the soaked rice and add to the pan. Toss and sauté for 1 more minute.
Add cashews, raisins, almonds, yogurt, water, Garam masala and salt. Stir well with stirring spoon. Bring it to a boil. Lower the flame to simmer. Cover and cook till all the liquid is absorbed.
Let it stand without opening or touching for 5-7 minutes.
Open the lid and fork it gently to separate the rice grains.
Serve it warm!

Have a safe and happy Diwali Folks! Wishing health, wealth and prosperity from my Indian-American Kitchen to yours!!

Sonal

Wadi Matar Pulav

July 27, 2015 by simplyvegetarian777 19 Comments

Wadi Matar Pulav is made with spicy dried Urad (lentil) nuggets and peas. It is a popular rice preparation from Punjab households, India. The pulav is a complete meal in itself. I have served it with raita (yogurt dip).

Wadi Matar Pulav

A pulav is a complete one pot meal which is relished with some raita (yogurt dip), chutney and pickles. Though you can eat it all by itself but a little company is always appreciated. Wadi is one of my favorite protein choice form Indian flavor profile. Matar is Peas which adds more fiber and protein to the recipe.

Wadi is native to the region of Punjab and Rajasthan and is used through out the year for good protein rich meals. My mother hails from a family with roots from Punjab (now in Pakistan) and she introduced me to Wadi. I remember my naani making some simple and authentic recipes which tasted heavenly. This wadi combination was one among them.

Punjabi Wadi Facts

Punjabi Wadi is a dried nugget made with Urad dal and spices like cumin. Fennel, red chili etc. Dal is soaked and ground, then shaped and finally sun dried to achieve a crisp texture and just like any sundried ingredient, has a longer shelf life! There are lot of preparations that are made in combination with it like that with potatoes, lauki or opo squash etc. My favorite still is with potatoes and rice. A spicy sturdy nugget full of texture and flavors. Amazing! Isn’t it? It tastes like any minced meat when cooked.

My mum often used it in combination with lauki and I loved it. I probably will be bringing out more recipes using wadi, filled with protein and delicious.

Punjabi Wadi

It is a very simple preparation. Some similar recipe from blog are – Wadi Chholiya, Matar Pulav, One Pot Green Biryani and more.

This is how I made it!

Wadi Matar Pulav

Kitchen Equipments Required

Chopping board, knife, mallet or rolling pin for crushing, heavy bottom sauce pan with lid (non stick preferred), stirring spoon, fork.

Ingredients

Rice, Basmati – 1&1/2 cups

Punjabi wadi – 2 to 3, crushed roughly

Peas – 1 cup

Onions – 1 cup, thinly sliced

Ghee / Oil – 1/2 tbsp + 1 tbsp

Cumin seeds – 1&1/2 tsp

Bay leaf – 1 small

Black pepper corns – 4

Cloves – 4

Garam Masala – 3/4 to 1 tsp. Use good quality Garam masala.

Salt to tatste

Water – 2&1/2 cups

Method

Wash and soak the basmati rice for 20 minutes.
Meanwhile prep the other ingredients to make the pulav.
Heat 1/2 tbsp ghee/oil in a heavy bottom sauce pan. Lower the flame and add the roughly crushed punjabi wadi to the pan. Sauté these on the lowest flame till they turn golden and crisp. Set these aside.
Heat 1 tbsp of ghee/oil in the same pan. Lower the flame and add cumin seeds, bay leaf, black pepper corns and cloves. Sauté on lowest flame till cumin seeds start spluttering and spices give nice aroma.
Add onions to it and sauté on medium flame for 5-7 minutes till they are slightly golden.
Once onions are golden as required, add peas, roasted wadi and soaked & drained basmati to it. Sauté on medium flame for another minute.
Add salt and garam masala along with water. Bring it to a boil. Lower the flame. Cover and cook till the water is all absorbed.
Switch off the gas stove. Do not open the lid yet. Let the pulav sit untouched for another 10 minutes. Now open the lid and gently fork it through to fluff and mix. Do not use pressure.
Serve it hot with some Cucumber Raita and Green coriander Chutney.

Tip for Salt in Rice – I always do a lick taste test for checking my salt. After I add water, I spoon some out to see if my salt is okay. I keep my salt slightly higher than required before cooking, since rice and other ingredients absorbs salt while cooking.

Tip for Red chili powder – I have skipped adding red chili powder here since punabi wadi is usually high in heat quotient. Also a good quality garam masala doesn’t need any other thing. It seasons a dish beautifully.

Enjoy a great simple meal with your family and friends! It’s a one pot rustic meal which doesn’t need anything else.

Sonal

Gobhi Anaar Pulav with Spinach Garlic Raita – Diabetes Friendly Thursdays

July 15, 2015 by 21 Comments

Creating Recipes with a Cause! I am a proud DFT blogger. To learn about DFT, Read this link! To view more DFT recipes, Click here!

Gobhi Anaar Pulav with Spinach Garlic Raita

Celebrate the Eid Dinner with Team DFT’s Biryanis and Pulavs! Eid Mubarak!

It is the celebration time for many across the world. Eid is around the corner and people are getting ready with the lists and menus and some warm gatherings. But we should not forget that amidst the festivities, we have a group of diabetics, who are a part of this huge celebration and still want to eat it all!

I grew up in a community which was rich in both Hindu and Muslim Cultures. Being a Hindu, we didn’t celebrate Eid directly but our Muslim friends either invited us over or brought their feasting dishes to home for sharing. Loved their sewai ki kheer and dahi wada. They made sure that everything was vegetarian for us to share. As kids, it was one more festival to have fun and get excited about.

Biryanis and Pulav/Pilaf were introduced to India through Middle eastern culture. These are an integral part of any feast across the “dastarkhan”. Dastarkhan is a spread of dishes and is often served in big bowls and plates for communal eating. Very similar to Mezze!

Gobhi is humble cauliflower and Anaar is Pomogrenate.

For the benefits of main ingredients on diabetes, used in the dish, please refer to the Foot Notes!

This is how I made it!

Gobhi Anaar Pulav with Spinach Garlic Raita

Servings: 4
Difficulty: easy
Print

Suggested serving size – 1 cup cooked Pilaf with 3/4 cup Raita.

Kitchen Equipments Required

Chopping board, knife, a heavy bottom sauce pan with lid, stirring spoon, a bowl to soak rice, a sieve to wash the vegetables, a bowl for raita, stirrer, fork, a sauté pan for raita.

Ingredients for Pulav

Oil – 1 tbsp

Brown Rice – 1 cup, soaked for 1 hr.

Onions – 1/2 cup, chopped thin and lengthwise

Cauliflower – 2 cups, cut into small florets and packed tight.

Mint – 1 tbsp, chopped fine

Cilantro / Coriander leaves – 1 tbsp, chopped fine

Anaar / Pomegranate seeds – 6 tbsp

Lemon juice – 1 tbsp

Spices

Bay leaf – 1

Cumin seeds – 1 tsp

Cloves – 4

Black pepper corns – 4

Cinnamon stick – 1 small

Anise star – 1, optional

Green Cardamom – 2, slightly cracked

Garam Masala – 1&1/2 tsp

Red chili powder – 1/4 to 1/2 tsp

Salt to taste

Water – 3 cups

Ingredients for Raita

A recipe adapted from Story of Cooks by Dolphia !

Non fat Yogurt, thick – 1&1/2 cups diluted with 1/2 cup water. That makes 2 cups of yogurt.

Oil – 1/2 tsp

Mustard seeds – 1/2 tsp

Red chili whole – 1

Garlic – 2 cloves, finely chopped

Spinach – 2 cups, finely chopped

Lemon juice – 1 tsp

Salt and red pepper powder to taste

Method

Gobhi & Anaar ka Pulav / Pilaf

1. Heat oil in he at bottom pan. Add cumin seeds, bay leaf, cardamom, anise star, cinnamon, black pepper corns, cloves to the pan. Lower the heat to minimum and sauté for few seconds till cumin seeds crackle and the whole spices become aromatic.

2. Add chopped onions to it and increase the flame to medium heat. Sauté the onions till they are browned, for approximately 6-7 minutes.

3. Now add cauliflower florets and cook for another 2-3 minutes on medium heat.

4. Strain the soaked brown rice and add to the pan. Sauté these for a minute in the pan with other ingredients.

5. Add garam masala, salt, red pepper powder and water to the pan. Stir with a spoon. Bring the ingredients to a rolling boil and then decrease the heat to the lowest. Cover with the lid. Cook it till all the water is soaked up by the rice. It takes good 20-22 minutes to cook brown basmati well.

6. Switch off the gas stove. Do not touch the rice for another 8-10 minutes. After 10 minutes, open the lid and fork the rice gently with a fork.

7. Add lemon juice, chopped mint and coriander leaves. Mix gently with the fork.

8. Add Anaar / Pomegranate seeds to the pilaf before serving and stir well. The fresh Anaar seeds add not only nutritious value but a nice texture and flavor to the Pilaf.

Spinach & Garlic Raita

1. Heat oil in the pan and add mustard seeds to it along with whole red chili. Lower the heat and once the seeds crackle, add finely chopped garlic. Sauté for a minute on low flame till slightly golden.

2. Now add chopped spinach, salt & red chili powder and cook till spinach is wilted. Add lemon juice and cool for 5 minutes.

3. Add this to the diluted non fat yogurt and stir. Chill before serving.

Your complete meal of Pilaf and Raita is done!

Enjoy a hearty and healthy Pilaf and Raita this Eid with your family and friends.

—————————————————

Foot Notes

Brown Rice – Brown rice contains 150 calories per 1/2-cup of dry rice, which nets an average of 1 cup of cooked rice. The single gram of fat per serving contributes only 10 calories from fat. There is an average of 30 g of carbohydrates in each serving. The 2 g of dietary fiber per serving contribute to digestive health and slowed carbohydrate absorption. Every 1 cup of cooked rice is the equivalent of two carbohydrate choices on the diabetic meal plan. Each carbohydrate choice will cause a moderate rise in blood sugar, and brown rice is no exception. The added whole grains and dietary fiber will slow the process, however, causing a more gradual increase in blood sugar. Diabetics who use insulin should account for each serving of brown rice, measuring insulin accordingly. For more info, click here! The good news is that this recipe gives only 1/2 cup of cooked rice so te carb intake is further reduced, still making the dish very filling.

Gobhi / Cauliflower – It is one of the super foods for diabetics. 1 cup raw or 1/2 cup cooked is almost free carb, as per American diabetes Association. It suggests 3-5 servings of non starchy vegetables a day. It is rich in nutrients like minerals, vitamins, fibers and phyto- chemicals.

Image source – diabetes care

Refer here on benefits of non starchy vegetables!

Palak / Spinach – The American Diabetes Association calls spinach a diabetes superfood and recommends that you regularly include this dark green leafy non-starchy vegetable in your diet. Besides being rich in vitamins, minerals and phytochemicals, spinach possesses a low glycemic index, which means eating it will help support healthy and stable blood glucose levels. All non-starchy vegetables are low in carbohydrate — about 5 grams per cup — but spinach is particularly low in carbohydrates, containing only 0.83 grams per cup. The fact that spinach contains so few carbohydrates makes it an excellent choice on a diabetes diet. Refer here for more benefits!

Anaar / Pomegrenate Seeds – People with diabetes have increased risk for atherosclerosis, which contributes to coronary heart disease, heart attacks, strokes, and other circulation problems. Pomegranate juice, although high in sugar, may contain antioxidants that help protect the inner lining of blood vessels from being damaged by free radicals and free-floating glucose. Used moderately with other approaches like medicine, exercise and a proper diet, pomegranate may show promise in future diabetic treatments. We have used only 1 tbsp per person which is a really controlled quantity adding to the health benefits and texture and taste of the dish!

Non Fat Yogurt – Milk has a low glycemic index so choose lower-fat dairy products to fit into your meals. 6 ounces / 1 cup of non fat or low fat (1%) yogurt is advised as one serving. Researches show that daily consumption of non fat yogurt can reduce theek am of Type 2 diabetes.

—————————————————

Disclaimer

I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

—————————————————

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