One Dish Meal Carrot And Tomato 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.