Vegetable Pulav , a basic recipe for basmati rice cooked with vegetables and whole spices
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There is this status cooking attached with basmati rice. It’s not the money I am talking about. I am talking about how well you can cook basmati rice, so that each grain of rice is still separated after cooking. Yes, it is not supposed to be cooked like porridge. The more the grains are separated of basmati, the better skilled you are :). Yes, believe it or not….that’s the status attached to the basmati.
Some people attribute the particular characteristic to the amount of oil/ghee used and some people attach it to the amount of water used. I belong to the latter school and today I will share this basic recipe of vegetable pulav and a technique that I have mastered over a period of time. A technique called patience ;).
I forgot to mention that this is another complete and quick meal for busy week nights. It is often served with a yogurt dip, Cilantro chutney and couple of pickles on the side. I enjoyed mine with some home made lemon pickle and store bought mango pickle .
Let’s get started now! I am sure this is going to be a keeper once you try it.
Kitchen Equipments : heavy bottom broad and deep pan, fork, chopping board, knife
Oil/Ghee : 1 tbsp
Basmati Rice : 1&1/2 cups
Onion : 1 medium, thinly sliced
Carrot : 1/2 cup, diced into small pieces
Peas : 1/2 cup, frozen or fresh
Green Beans : 1/2 cup, diced into small pieces
Corn kernels : 1/4 cup, optional
Ginger paste : 1/2 tsp
Garlic paste : 1/2 tsp, optional
Cumin seeds : 1 tsp
Cloves, whole : 4-5
Black pepper corns : 4-5
Bay leaf dry : 1 big
Cardamom, green : 2
Cinnamon stick : 1″ stick
Garam masala : 1-2 tsp, as per taste
Red chili powder : 1/4-1/2 tsp, as per taste
Salt : 3/4 to 1 tsp, as per taste
Water : 2&1/2 cups
1. Wash and soak the basmati rice in enough water for 10 minutes.Till basmati soaks, work on the chopping and cutting of the vegetables. After 10 minutes, drain the water off the rice carefully. Use a fine sieve to drain the water, if you want to avoid any wastage.
2. In a heavy pan, heat oil. When the oil is hot enough, lower the flame to lower medium. Add cumin seeds, cloves, black pepper corns, bay leaf, green cardamom, cinnamon stick. Sauté till cumin starts crackling and you get a nice aroma. Don’t burn the whole spices.
3. Now add the onions. Sauté them in the oil on higher medium flame for about 3-4 minutes till they turn slightly pinkish golden. Then add ginger and garlic paste and sauté for further 1/2 minute.
4. Add all the chopped vegetables and soaked rice to the onions in the pan. Sauté on medium flame for 2 minutes.
5. Add garam masala, red chili powder and salt. Mix well. Add water. Do a spoon lick test for salt and adjust if required more. Cover and cook for about 10-12 minutes, on medium low flame, till all the water is gone. Don’t open the cover or stir the rice at all while it is cooking. Switch off the flame.
6. After switching off the flame, let it stand covered and untouched for further 7-8 minutes. Now uncover and let stand uncovered for another 2-3 minutes.
7. Now the trick part! Take a fork. Start raking or forking the rice very gently while keeping the fork straight and not tilted. Do small portions at a time and finish forking. All the grains are separated and it’s ready to eat :).
you are making me hungry with your beautiful pictures..love the 2nd pic..drool!
I make this kinda fragrant rice pretty often and it never bored me 🙂 You styled a simple rice dish so beautifully! Loved it. Adorable images.
Thanks Nusrat for your kind comment. I appreciate it :).
So interesting what you say about the status attached to how well you cook rice 🙂 lovely recipe xx
:). Elaine !
This recipe reminds me of a shortcut to making arborio rice. I like it!
Thanks my dear :).
Wow – look at how separate your grains are! My mum would be very proud! I am bookmarking as I am terrible at rice (no patience) and really need to conquer one of my favourite foods.
Love pulao and your rice does look perfectly cooked. khile khile chawal if I may say so, 🙂
Yes Aditee! Khile khile chawal :).
interesting, must try this. Most people I have met from basmati cooking cultures use a rice cooker, which may be cheating, but gives nice fluffy separated grains every time. I wash my rice for ages, then soak it for about 8 hours, I find the taste is more refined if you soak longer, the taste of flowers comes out more somehow. That said I will give your recipe a shot, like the exact descriptions, it seems like you cannot go wrong with all the information you have provided!
Pressure cooker is another time saving technique and works great too!
I never soak my basmati rice (my rice of choice) I need the patience… but yours looks PERFECT! Great post!
Josette, there are times when I don’t soak the basmati either. In those times I double the water to boil and it still works.
Why are the simplest of dishes so satisfying and flavourful? Lovely recipe.
I tell you Aruna! Simple pleasures of life. :).
Reblogged this on The ObamaCrat™.
I love your detailed instructions on this, Sonal! Your rice looks so flavorful!
Thanks Patty 🙂
It must be so tempting to check/peek though!! that’s my mistake. Thanks for sharing this step by step receipe. Yum!
Pleasure is all mine Cheryl!
I love the “cooking school” approach you used with this post, Sonal. This recipe sounds delicious and looks great. Maybe I, too, can yield those beautiful individual grains with this great tutorial! Thanks. 🙂
Let me know when you try it out Nancy! It will be my honor!
I soak rice very rarely. Have to do it more often now. Looks fantastic 🙂
Beautiful rice “bowl” or . . . gee I don’t know what to call it. It reminds me a little bit of the crocks my mom used to have that she used ONLY for french onion soup. You have been a very busy cook, Sonal!!!!
This is a very busy weekend birger! I am swamped.
Thank you for sharing this mouth-watering recipe! 🙂
My pleasure Karen 🙂