Dream Garnish Vegetable Pulao Recipes

PULAO RECIPE | VEG PULAO

Steps:

• Rinse rice till the water runs clear of starch and become transparent while rinsing.
• Soak the rice in enough water for 30 minutes. Drain all the water and keep the soaked rice aside.
• Rinse, peel and chop the vegetables.
• Crush chopped ginger, garlic and green chillies to a paste in a mortar-pestle or grind them in a small mixer or grinder with a bit of water.
• In a deep thick bottomed pot or pan, heat ghee or oil and fry all the whole spices mentioned above, till the oil becomes fragrant and the spices splutter.
• Add the onions and saute them till golden. Saute the onions on a low to medium-low flame and stir often for uniform browning.
• Add the ginger-garlic-green chili paste and saute for some seconds till their raw aroma goes away.
• Add the tomatoes and saute for 2 to 3 minutes on a low to medium-low flame.
• Add all the chopped veggies and saute again for 1 to 2 minutes on a low to medium-low flame.
• Add rice and saute gently for 1 to 2 minutes on a low or medium-low flame, so that the rice gets well coated with the oil.
• Add water and lemon juice. Mix and stir.
• Season with salt and stir again.
• Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
• Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice grains.
• Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
• Serve pulao hot with some side salad, sliced onion & lemon wedges or raita. You can also garnish it with chopped coriander or mint leaves or fried cashews or fried onions.

DREAM GARNISH VEGETABLE PULAO

Steps:

• Cut carrots into small cubes and beans into small pieces.
• Boil the vegetables along with peas and drain the water when cooked.
• Grind ginger, garlic and green chillies into a paste.
• Fry this paste in a wok in a little oil.
• When the raw smell is gone, add the chopped tomatoes and the powdered garam masala.
• Fry well till the tomatoes are tender.
• Add the cooked vegetables to it and salt to taste.
• Mix well and keep aside.
• Cut onions into thin slices.
• Fry the onions, cashewnuts, raisins and bread pieces separately in ghee till golden brown.
• Keep aside for garnishing.
• Fry whole garam masala and rice in ghee for a minute.
• Add double the amount of water and cook the rice.
• Add salt to taste.
• Spread a layer of half the rice in a serving bowl, topped with a layer of cooked vegetables.
• Spread the rest of the rice.
• Garnish with fried onions, cashews, raisins, bread pieces, chopped corriander and mint leaves.
• Cover and keep for 5 minutes.
• Mix well before serving.
• Serve with papad and your favourite raita (I love onion-tomato raita and enjoy this with that).

NEPALESE VEGETABLE PULAO

Steps:

• Rinse rice thoroughly, and then soak it in water for about 45 minutes.
• Heat 2 Tablespoons of oil in a pan, and add cumin seeds, allowing them to heat until they begin to change color.
• Then add turmeric, bay leaf, cloves cardamom pods and cinnamon.
• Then add ginger, garlic and chilies.
• Cook on medium heat for just a minute.
• Next, add the onion, tomato and green peas, and cook for 3 minutes.
• Now, drain the water from rice and add rice, stirring gently for a minute to combine thoroughly.
• Add 2 and 1/2 cup of water, and add salt to taste.
• Cook on high heat, stirring gently but continuously.
• When water is almost absorbed, add lemon juice.
• Lower your heat, cover the pan, and allow it to continue cooking for approximately 7 minutes or so, until the rice is completely cooked.
• Serve immediately.

VEGETABLE PULAO

Steps:

• Rinse and drain rice 3 times. Place rice in a bowl and pour in enough water to cover; set aside to soak.
• Heat oil in a large saucepan over medium heat; cook and stir onion, ginger, cumin seeds, fenugreek, and turmeric until onion just begins to brown, 5 to 10 minutes. Add garlic and continue to cook and stir until onions are browned, 5 to 10 minutes more.
• Drain rice and mix into onion mixture; cook and stir until rice is dry and lightly toasted, about 3 minutes. Stir peas, carrot, green beans, and cauliflower into rice mixture; pour in broth. Cover saucepan and bring liquid to a rapid boil; reduce heat to low and simmer until rice is tender, 12 to 15 minutes.
• Remove saucepan from heat and fluff rice with a fork. Stir cilantro into rice, return lid, and let rest for 3 to 5 minutes.