Embark on a culinary journey with this delightful Veg. Pulao recipe, a classic Indian dish that’s both flavorful and satisfying. This recipe is designed to bring the authentic taste of India to your kitchen, providing step-by-step instructions for a perfectly cooked and aromatic pulao.
Veg. Pulao - A Culinary Masterpiece
A vibrant and aromatic rice dish, Veg. Pulao is a staple in Indian cuisine, perfect for a light lunch, a fulfilling dinner, or a special occasion. The beauty of this dish lies in its simplicity and the medley of flavors that come together to create a truly unforgettable experience.
Ingredients:
- 1 cup Basmati Rice
- 2 cups Mixed Vegetables (carrots, peas, beans, potatoes)
- 1 medium Onion, finely chopped
- 1 inch Ginger, grated
- 2 cloves Garlic, minced
- 2 Green Chilies, slit (adjust to taste)
- 1 Bay Leaf
- 2 Cloves
- 1 inch Cinnamon Stick
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 2 tablespoons Ghee or Vegetable Oil
- Salt to taste
- Fresh Coriander Leaves, chopped for garnish
- 2 cups Vegetable Broth or Water
Instructions:
- Prepare the Rice: Wash the Basmati rice thoroughly until the water runs clear. Soak the rice in water for at least 30 minutes. This helps in achieving fluffy and separate grains.
- Sauté the Aromatics: Heat ghee or vegetable oil in a heavy-bottomed pot or pressure cooker. Add the bay leaf, cloves, and cinnamon stick. Sauté for a minute until fragrant.
- Sauté Onions and Ginger-Garlic: Add the finely chopped onion and sauté until golden brown. Then, add the grated ginger and minced garlic. Sauté for another minute until the raw smell disappears.
- Add Vegetables and Spices: Add the mixed vegetables and green chilies. Sauté for 2-3 minutes. Add turmeric powder and garam masala. Mix well, ensuring the vegetables are coated with the spices.
- Add Rice and Liquid: Drain the soaked rice and add it to the pot. Gently mix with the vegetables and spices. Add vegetable broth or water and salt to taste.
- Cook the Pulao:
- Pressure Cooker Method: Close the pressure cooker lid and cook for 2 whistles on medium heat. Allow the pressure to release naturally before opening the lid.
- Pot Method: Bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Check occasionally and add more water if needed.
- Fluff and Garnish: Once the pulao is cooked, gently fluff it with a fork. Garnish with fresh coriander leaves.
- Serve: Serve hot with raita (yogurt dip), papadums, or your favorite side dish.
Tips for a Perfect Veg. Pulao:
- Use good quality Basmati rice for the best flavor and texture.
- Soaking the rice is crucial for fluffy grains.
- Don’t overcook the rice. It should be cooked through but not mushy.
- Adjust the amount of green chilies according to your spice preference.
- Feel free to add other vegetables like cauliflower, mushrooms, or capsicum.
- For a richer flavor, use ghee instead of oil.
Enjoy this wholesome and flavorful Veg. Pulao, a truly satisfying meal that will tantalize your taste buds and leave you wanting more. Bon appétit!
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