Five Colour Pretty Indian Pulao(Pilaf) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a treat! It's colourful, flavourful and wonderful served hot. To me, it is a meal by itself. This is from Chef Sanjeev Kapoor. Ingredients:
1 1/2 cups basmati rice, cleaned and washed |
2 medium onions, peeled,washed and thinly sliced |
1 medium fresh carrot, peeled,washed and diced |
6 -8 french beans, washed and diced |
1 medium yellow bell pepper, washed,de-seeded and cut into half-inch size pieces |
8 -10 cauliflower florets, washed,drained and chopped small |
1/4 cup frozen green peas, washed and defrosted |
3 tablespoons oil or 3 tablespoons ghee |
1 inch cinnamon |
4 green cardamoms |
4 cloves |
5 -6 black peppercorns |
2 bay leaves |
1 teaspoon cumin seed |
salt |
3 1/4 cups water, to cook rice |
Directions:
1. Soak rice in 4 cups of water for 30 minutes.
2. Drain.
3. Heat ghee or oil in a skillet on medium flame.
4. Add cinnamon, cardamom, cloves, whole black peppercorns, bay leaves and cumin seeds.
5. Stir-fry briefly.
6. Add onions.
7. Saute for 3 minutes or until translucent.
8. Add carrots, French beans, cauliflower and greenpeas.
9. Cook for a minute, stirring continuosly.
10. Add 3 1/4 cups of water and salt to taste.
11. Cook till the water starts boiling.
12. Stir in the rice.
13. Cook, uncovered, on medium flame, for 4 minutes or until all the water is absorbed.
14. Stir in the bell pepper and reduce heat to medium.
15. Cover with a lid.
16. Cook for 8 minutes or until the rice and veggies are cooked.
17. Remove from heat.
18. Allow to stand for 5 minutes before serving.
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