Stark white with crisp colourful vegetables, this pulao looks rich, but is easy and humble on calories.
Full of taste
Preparation Time: 10 minutes
Rice to be soaked for 30 minutes
Cooking Time: 20 minutes
Makes: 3-4 servings
Ingredients 1 cup long grain Basmati rice
To be cooked with rice 1-2 bay leaf
Small stick cinnamon
1 black cardamom
4 black peppercorns
2 cups water
1 teaspoon salt
1 tablespoon ghee (clarified butter)
Veggies: diced carrots, French beans, cauliflower florets, green peas, corn kernels
2 teaspoon oil
To be cooked with veggies 2 peppercorn
2 green cardamom
1/2 teaspoon cumin seeds
2 petals star anise
Broken cashews and raisins (optional)
1/2 teaspoon chopped or crushed ginger
Pinch of salt
Wash and soak rice for 30 minutes.
In a deep pan, take drained rice. Add double quantity of water and salt. Mix well.
Once it comes to a boil, add a tablespoon of ghee, and whole spices listed under rice. Lower heat, cover and let cook.
In another pan, take oil. Add whole spices listed under veggies and ginger. Sauté everything well.
Now add the veggies. You may add cashews and raisins for added taste. Add a pinch of salt.
Check the rice. Once the water is completely absorbed, add the vegetable mixture. Mix carefully not letting the rice grains break. Cover and continue cooking on low.
After 5 minutes, switch off heat and keep covered for 5 more minutes. Then fluff it up with a fork.
Enjoy with any gravy of your choice. It tastes superb by itself.