VEGETABLE PULAO

VEGETABLE PULAO

This is a wonderfully refreshing rice dish that has all the goodness of fresh vegetables. It does have a good number of ingredients and the method is a little time consuming but its well worth the effort. You can always add any other vegetable that you desire. I have used the most colourful ones and the ones I had handy at that time. But I feel that adding  potato is not recommended as the resulting taste does turn out a little bland. Perhaps it is because of the starch that the potato releases upon being cooked as the rice also turns out to be a little sticky. However, its up to you if you feel you want to add potato to the dish. Well here goes....

INGREDIENTS

1 Kilo of Good Quality Basmati Rice - washed and soaked in water for 20 minutes

2 Large Carrots - Diced into small cubes

1 Large or 2 Small sized Capsicum - Diced into small cubes

1 Small Bowl of Mushrooms - Cut into smaller pieces if too large or whole

1 Small Bowl of Corn Kernels

1 Large Onion - Finely Sliced

8-10 Cloves of Garlic - Finely Chopped

1 Inch Piece of Fresh Ginger - Cut into fine Julienne Strips

8-10 Green Chilies

8 Tbsps of Yoghurt

Cooking Oil - A little less than 2 Small teacups

Peppercorn - a few

Cinnamon - A couple of Sticks broken into smaller pieces

Cloves - 6 or 8

Cumin Seeds - 1 Heaped Tbsp

Vegetable or Chicken Stock Flavouring Cubes - 2

Worcestershire OR Soya Sauce - 4 Tbsps

Apple Cider Vinegar - 4 Tbsps

Salt - 3 Tsps More or Less as you can always add more later if desired.

DIRECTIONS

1) Crush the green chillies and yoghurt into a paste and set aside

2) Place a large deep pan on heat and add the cooking oil. Tip cinnamon, peppercorn and cloves. As soon as they start sizzling (will take only a few seconds) add the onions and cook until they are lightly browned. Please do not brown too much. Once lightly browned, add the cumin seeds. Stir for a minute and then add the ginger and garlic. Stir for a minute more. 

3) Add the carrots, corn and mushrooms. Keep stirring for a further 5 to 6 minutes and then add the chilli and yoghurt paste you set aside earlier. Keep stirring for a further 2 minutes. By now you will have your kitchen full of a rich aroma. So you can be assured that you are doing well! Add about 12 cups of water to the pot and the salt. Cover and let boil for 10 minutes.

4) Uncover and add in the stock cubes, capsicum, cider vinegar and Worcestershire or Soya Sauce. Add the drained rice. Make sure the heat is high.  Keep stirring on and off and stir carefully once the water starts reducing. Rough or vigorous stirring will break the rice grains. Taste for salt and add more if needed.

5) Once you see that the water has almost dried up, cover the pot and reduce the heat to very low. The rice has to finish cooking by steaming at this stage. Let steam for at least 10 minutes. Check the rice if done by picking a few grains and pressing between forefinger and thumb. There should be not hard bit in the grains. If you feel the rice is still not done. Let it steam for a further few minutes. And after that VOILA the vegetable pulao is done. Serve hot with a salad, pickle or raita. Enjoy the meal.