Simple Vegetable Pulao - Comfort in a Bowl!
Amma likes to use vegetables like Carrots, Beans, Cauliflower and Potatoes (my fav; hence gets its place in the dish). Capsicum - she would saute in butter and add at the very last, just before serving. Today the tomatoes have the honour of lending colour to the dish.
A long break from Blogging - totally off my resolution of wanting to post regularly and participate in a few challenges a month.
Basmathi Rice - 1 cup
Veg - 1 cup (use a combination of carrots, beans, potatoes, cauliflower)
Ghee + Oil - 3 Tbsp
Whole Garam Masala - 1 each (Cardamom, Cinnamon and Cloves)
Ginger - 1/2 tsp, grated
Turmerric Powder - 1/4 tsp
Curds - 2 Tbsp
Pudina - 1 sprig, chopped
Corriander Leaves - 1 sprig, chopped
Salt to taste
Wash and soak the rice in 2 cups of water for 15 minutes. Drain rice in a colander and keep the water in which the rice was soaked.
Chop the vegetables into even sized pieces.
Mix the mint and corriander leaves into beaten curds.
Heat oil and ghee in a pressure cooker. Add whole garam masala.
Then toss in ginger, vegetables, turmerric powder and saute for 2 minutes. Add curd-herb mixture; mix well.
Add the water and bring the mixture to a gentle boil. Add salt and soaked rice and mix well.
Check taste and cover cooker loosely. Stir every couple of minutes to ensure that the rice does not stick to the bottom. Once most of the water is absorbed, cover cooker with lid and put the weight on.
Cook for 1 whistle and take off heat. Wait for the pressure to subside and then open the cooker.
Heat a little butter in a pan, and saute the quartered tomatoes. Mix this gently into the Pulao and serve hot.