Zeenat Jalani shows us how to make a simple veg pulao in a jiffy, so get your ingredients together and try out this delicious yet amazingly quick recipe!
Ingredients
Two Carrots Cubes
One Small Cauliflower
About 20 French Beans Cubs
Half Cup fresh Green Peas
Two Medium Size Potatoes
One Cup Curd Whipped
Two Tablespoon Ginger Garlic Paste
One Tea Spoon Ghee
Half Tea Spoon Turmeric Powder
Two Teaspoon Red Chili Powder
One Teaspoon Garam Masala
Half Teaspoon Coriander Powder
Two Green Chilies
Quarter Tea Spoon Shahi Jeera
About Ten Mint Leaves
Salt to Taste
Juice of One Lemon
Fried Onions
Chopped Onions
Tomato Puree
About 800 Gm Rice (Basmati Chawal Should be soaked for 30 min)
Spices: Bay Leaves, Clove – One Big Cardamom – Two Small Elaichi – One Stick Of Cinnamon – Small piece of Javantri
Oil
For the Garnishing we need Kajus, Kishmish and Coriander Leaves
Method
- Take a large bowl, put in all the vegetables Carrots, Cauliflower, French Beans, Green Peas, Potatoes, Whipped Curd, Ginger Garlic Paste, One TeaSpoon Ghee, Put in all the Masalas. Chopped Green Chilies, About 10 Mint Leaves, Lime Juice and let’s stir it well
- Keep these vegetables to marinate for about half an hour
- In the meantime let’s take a big pan and start with the boiling of the rice. Take a nice big vessel adding in about one tablespoon of Ghee, for the garnishing put in the Kishmish and the Kajus stiring and keeping them aside
- In the same Ghee add the Oil, put Shah Jeera, Chopped Onion, Ginger Garlic Paste stir well till the Onion gets pink
- In the meantime keep water for the boiling for the Rice and the Rice has been soaked about half an hour so that it gets nice and puffed boil fast, in the same Ghee we added the Oil to fry the Onions to little pink now add the small piece of Javantri, two Tejpattas, Ilaychi, Clove, Dalchini
- Now add the Tomato Puri. In the meantime the water that has boiled and kept into that add one big Cardamom one small elaichi, Salt to taste salt can be little more because when you strain the extra salt would be out to be drained out
- Now the soaked rice I am adding it to the heated boiled water, Cook this on a very high flame so that it gets chance to swell up, putting a little Oil, covering with a lid
- Once the oil is separating out, stir it. Add the little bit of onions and all the marinated vegetables, Stirring and keeping it aside. Now we leave it on a small flame for the vegetables to cook. In the meantime the rice is getting ready
- Once it is about 70% cooked we have to strain the rice and keep it.
- Check the vegetables. If they are cooking nicely add a little water. Stir, and let cook for another 10 minutes.
- Now let’s put on the rice, Layer the rice on top (as far they have boiled about 80% now 20% you to cook in vegetables on a slow flame).
- Put in some kesar to get a nice color. Add fried onions, kaju kishmish, coriander leaves and mint leaves, cook on a slow flame for another 15 minutes
