Veg Pulav

Veg Pulav is by and large everyone's favorite including children since it is very mild and doesn't have any over powering masalas / spices.

This particular version of veg pulav is very close to my heart as I have a lot of childhood memories associated with it.Being a very picky/fussy eater as a kid,my mom would make this quite often so that vegetables get incorporated.
My close friend 'D' has always been a great fan of this Pulav and she would always be there with me to indulge into.
If she was unable to make it for lunch or dinner when Pulav was on the menu at my place my mom would make sure it reaches her without fail. This post is dedicated to her --An ardent Veg Pulav Lover :- ) .. D this one's for you.

Loaded with vegetables it makes a complete meal by itself and can be paired with any simple raita or even plain curd/yogurt.

Preparation Time : 15 min
Cooking Time : 15-20 mins
Serves : 2
Complexity : Simple

No Onion No Garlic Version : Use only ginger paste / chopped ginger / grated ginger



Ingredients

1 cup rice (preferably basmati rice ) - 220 gms approx
ghee / clarified butter - 2 tbsp
1 tbsp cumin /jeera seeds
1 bay leaf / tejpatta
1 stick cinnamon
2-3 cardamom /elaichi
1-2 cloves/lavang
1 tsp ginger garlic paste or ginger paste
2-3 green chillies slit
Mixed vegetables cut lengthwise ( Potato,carrots,beans,peas,corn )
Salt as per taste

©Sweet Spicy Tasty©Method

  • Wash and soak the rice for 15 mins and then drain it using a colander.
  • Heat the ghee in a pressure cooker.
  • Add the cumin seeds and let it crackle.
  • Add the ginger garlic paste ,cinnamon,cardamom,cloves and saute well.
  • Add the vegetables ,salt and saute well.
  • Now add the washed and drained rice to this with 2 measures of water. 
  • Close the lid and allow the rice to cook for about 12-15 mins on low flame until all the water is absorbed [OR] pressure cook for 1 whistle on medium flame.
  • Allow the rice to set for about 10 -15 mins and then fluff it with a fork.
  • Garnish with corriander leaves.Serve hot with any kind of  gravy or raita
  • Cashewnuts roasted in ghee can also be used as garnish with coriander.




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