It has been a while (a bit big while that is though), since I wrote down anything here. It was because I got an opportunity to get back to my career after 4 full years of break. It was kinda settling phase that I couldn’t afford time for writing. Yup, now that I feel little like I have landed my foot firm on ground, thought of getting you some nice flavor this week. But still, as always, what to write about?
Sunday, today, early morning 10 AM (Ooops.. 😉 ), I went to the vegetable market to buy some vegetables for the week. I was picking something and one nice flavor made me turn my head towards. Yes, It was the shopkeeper girls making bundles of freshly arrived Pudhina (Mint) leaves. One of the girls, “Madam.. aap ka favourite, abhi aayaga hai”. Those girls know that I’m so addicted to the flavor of mint leaves that if I see them fresh I will buy them even if I have no plans for that leaves that day. I smiled at her and of course I bought them. 🙂
Back home. What would I make today? All vegetables are fresh and the pudhina leaves are fresher than fresh inducing all my senses. I’m basically a 100% non vegetarian,still there is one veg dish that I can sell my soul for. That’s Veg pulao. May be that’s because its one dish where the real flavors of all the veggies are locked in without any masalas dominating them. May be this is the same reason why I’m not so fond of most of other veg dishes. I totally feel, veggies taste better when they stay in their own flavors. Check out my Broccoli Stir fry which follows the same rule.
I don’t know whether you add pudhina leaves for your Pulao. I do like my Pulao with extra dosage of pudhina.
And Veg Pulao is one of the very few dishes that do not need extra effort feeding my kids. They love it, may be for the mild and not so clumsy nature of it. So, it obviously has to be my favorite too 😉
This is quite easy recipe, perfect for lunch boxes. And, works well for bachelors’ weekend cooking as well.
Now, the recipe.
- Basmati Rice – 2 cups
- Mixed Vegetables – 2 cups (Carrots, Beans, Potatoes, Green Peas and Cauliflower diced into cubes)
- Onion – 1, sliced
- Green chillies – 2, slit into halves
- Ginger garlic paste – 1 tea spoon
- Mint leaves – 1 cup
- Whole spices – Bay leaf, Cinnamon, Cloves, Star anise, Black cardamom, 1 each
- Oil – 1 Table spoon
- Ghee or clarified butter – 1 1/2 Table spoons
- Water – 3 1/2 cups
- Salt to taste.
- Soak the rice at least for 20 mins.
- Take a kadai or a heavy bottom pan. Pour oil and then ghee. This is to avoid ghee getting burnt.
- Once they get heated up, add the whole spices. Do not let them get burnt too.
- Add Onion and green chillies. Saute them for 2 minutes.
- While the onion slices are still glossy, add Ginger garlic paste and saute.
- Add Mint leaves now and saute.
- When you feel the nice aroma of mint leaves and Ginger garlic paste filling up the room, add all the diced vegetables.
- Add little salt so that the vegetables get sauted nicely without getting burnt.
- When you see all of them get mixed up and the vegetables are still green and bright, add Rice.
- Saute everything together till the moist in the rice is gone.
- Put this all in a electric cooker. Add water. Add salt if needed and cook till done.
- If you don’t have an electric cooker, no worries, you can use normal pressure cooker. The point to note here is to off the flame in the first whistle itself. That is when you get the correct texture for pulao.
- As I told in the beginning, it is the real flavors of the vegetables and mint leaves that makes pulao as heavenly as can be. So, take extra care while you saute them. Keep the flame in medium low not letting the colors change.
- The Rice to Water ratio is 1: 1 3/4. Little more can make it look like ‘Not a pulao’ 😉
That’s pretty much of it. Enjoy this flavorful rice with any curry or fries.
Happy Cooking!!! Take Care!!!