There are times wherein you want to make something nice, tasty, something which requires less effort and turns out to be a repetitive comfort food. That's Vegetable pulao for me, personally I don't believe there can ever be a Vegetable biryani...its simply masala rice :) Let's end this debate here, shall we !!
This recipe is a one pot meal, has a super simple masala base to add in that extra zing of flavours to an overall amazing dish. Cook it for lunch, dinner or for those special tiffin/ dubba days.
INGREDIENTS:
2 cups - Rice (soaked)
4 sprigs of Methi/Fenugreek leaves
2-3 sprigs of Coriander leaves
2-3 sprigs of Mint leaves
1/2 tbsp - Coriander powder
1/2 tsp - Turmeric powder
1/2 tsp - Garam Masala
2 tbsp - Red chilli powder (adjust as per taste/spice levels)
1 medium sized onion - finely chopped
1 large tomato chopped
1 medium sized carrot - diced
1/2 cup - peas
4-5 beans - chopped
1/2 inch Cinnamon
3-4 Cloves
2-3 Green Cardamon/Elaichi
Oil for cooking
Salt as per taste
For Masala (ground to a fine paste) :
2-3 Whole Red Chillies (soaked in warm water for 15mins)
4 Garlic Pods
1 inch Ginger
PROCEDURE : 1. In a deep vessel , heat some oil and add the whole spices (Cardamon, Cinnamon & Cloves) let their aromas induce with the oil. 2. Next add the chopped onions, mint leaves and saute them for 3-4 mins on a medium flame.
3. Add in the vegetables (Carrot, beans, peas) and cook until the raw smell disappears.
4. Add the fenugreek leaves, tomatoes and cook till they turn mushy.
5. Stir in dry spice powders (Turmeric, Coriander, Red chilli, Garam masala) and finely blended (Chilli,Ginger, Garlic) masala. Cook the mixture for 5-6 mins on a low flame with stirring.
6. Add in sufficient amount of water to cook the rice, salt as per taste and Coriander leaves.
7. Bring the mixture to a boil and add soaked rice, stir well. Close lid on the vessel and let it cook on a low flame, until all water has evaporated and rice is well cooked.
Your vegetable pulao is ready to be served!!
