Friday, February 8, 2013

Vegetable Pulao

This dish eluded me for a long time before I decided to be an expert myself. The most common party dish of all times, vegetable pulao remains the most sought after and common item in any party.Now hubby daily complains that he can smell the food from every apartment except ours. Maybe because I cook with the windows open or maybe because I don't use garlic. But today it was an exception.

So my version of vegetable pulao has beet root in it. This colorful vegetable is not only nutritious but can impart some wonderful color to rice if cooked in it. I follow the general procedure except that I don't crush spices and always like them to use in whole.

1. The vegetables I used are Potatoes, half beet root, carrots, peas, one big onion,.
2. Mint to give that beautiful flavor and half a bunch of cilantro.
3. Whole spices : star shaped anise, cinnamon stick, 2 bay leaves, jeera, few pepper corns and cardamons for flavor. I used them in whole.
4. 2 table spoons of crushed fresh garlic, ginger and mirchi paste. Freshly prepared to give that extra punch.
5. One tomato diced into small pieces.

Method of preparation :
1. Drop one spoon of ghee and sauté the spices in them.
2.Once the aroma of the spices is strong drop the onions  and fry them till golden brown.
3. Add the Chilli-garlic-ginger paste and let it fry for one minute.
4.Add the mint and cilantro combination to them.
5.Once the mint wilts, add the vegetables and sauté them.
6.Add the diced tomato and sauté the vegetables again. Let this combination sit for 10 minutes on the stove.
7. Add the rice and most importantly add less water than what you add since the vegetables also have water in them. If water is more then the combination becomes mushy.
8.Salt of course.

The beetroot has added its color and the rice looks tempting this way.


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