Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Course: main | Servings: 4
Difficulty level: easy
Ingredients
For the rice
- 300 g Rice, white, raw, basmati, washed and soaked
For the vegetables
- 150 g Cauliflower / Gobhi, chopped
- 100 g Potato, chopped
- 75 g Carrot, red, chopped
- 75 g Peas, green, shelled, raw, chopped
For tempering
- 75 g Onion, sliced
- 8 g Ginger, fresh, finely chopped
- 5 g Green chillies, finely chopped
- 8 g Garlic, finely chopped
- 50 g Tomato, hybrid, raw, chopped
- 20 ml Cow Ghee
- 1 g Cumin seed / jeera
- 1 g Tej patta, whole
- 1 g Clove, whole
- 2 g Black cardamom, whole
- 1 g Black pepper, whole
- 1 g Turmeric / haldi
- 2 g Dried chillies, powdered
- 4 g Salt
- 2 g Garam Masala
For the vegetables
- 8 g Coriander leaves, chopped
Instructions:
For the rice
- Wash and soak long-grain basmati rice for 30 minutes. Drain and set aside when ready to make the pulao
For the tempering
- In a heavy bottomed deep pan, heat ghee until nearly smoking. Add cumin, bay leaf, whole black cardamon, cloves and whole black pepper. Allow the spices to crackle.
- Add onions and saute until golden, about 5 minutes.
- Add chopped green chillies, garlic and ginger. Saute for 30 seconds.
- Add tomatoes, Cook for 2-3 minutes, occasionally stirring.
- Add chopped vegetables, turn the flame on high, and cook for 2 minutes to lightly caramelize.
- Add the drained rice, mix gently, turn the heat to low and saute for 1 minute.
- Add turmeric, salt, red chilli powder and 3 cups of water. Mix well. Turn the flame to high and heat until the water begins to boil.
- Reduce the flame to low, cover and cook until the water is absorbed and the rice is cooked through, ~10 minutes.
- Add garam masala and mix. Turn the flame off.
To serve
- Transfer to serving dish and garnish with chopped coriander. Serve hot
Nutrition (Per Serving)
Calories: 380 kcal | Protein: 9.6 g | Carbohydrates: 70.5 g | Fat: 6 g | Fiber: 7.7 g