Vegetable Biryani Pulao/Pilaf Rice 2

Name: Vegetable Biryani Pulao/Pilaf Rice 2
Ingredients: 500 gm. basmati or any good quality rice; 1 tbs. oil or ghee; 1 tsp. cumin seeds; 100 gm. shelled peas; 100 gm. cauliflower, broken into small florets; 100 gm. potatoes, peeled and cut in bite size pieces; 100 gm. carrots, thickly sliced (Vegetables can be varied according to taste or availability. Peas alone can be used if other vegetables are not desired); 1 litre water; Salt to taste; A few strands of saffron or 1/4 tsp. of turmeric can be added to change flavour and colour; A handful of green coriander leaves, chopped (optional); <b>Whole spices*:</b>; 4 cloves; 2 whole large brown or 4 green cardamoms; 2 small sticks of cinnamon; 2 bay leaves (optional); 5-6 black peppers; <b>Optional</b>; 1 medium onion sliced; 1-2 cloves garlic, crushed or grated; 1/2 inch ginger, peeld and grated

Vegetable Biryani Rice 2

Mamta Gupta

IndianMainVegetarian

This dish is a complete meal in itself but can be served with other dishes. In our family, we always ate vegetable pulao with home-made yoghurt, sweet mango chutney, pickles and papars (papadoms).

Ingredients

500 gm. basmati or any good quality rice
1 tbs. oil or ghee
1 tsp. cumin seeds
100 gm. shelled peas
100 gm. cauliflower, broken into small florets
100 gm. potatoes, peeled and cut in bite size pieces
100 gm. carrots, thickly sliced (Vegetables can be varied according to taste or availability. Peas alone can be used if other vegetables are not desired)
1 litre water
Salt to taste
A few strands of saffron or 1/4 tsp. of turmeric can be added to change flavour and colour
A handful of green coriander leaves, chopped (optional)
Whole spices*:
4 cloves
2 whole large brown or 4 green cardamoms
2 small sticks of cinnamon
2 bay leaves (optional)
5-6 black peppers
Optional
1 medium onion sliced
1-2 cloves garlic, crushed or grated
1/2 inch ginger, peeld and grated

Instructions

Wash the rice and drain in a sieve.
Boil water separately.
Heat oil or ghee in a pan which has a tight fitting lid.
Add cumin seed and all whole spices and allow cumin to sputter.
If using onion, ginger and garlic, add now and fry until light brown.
Add all vegetables and stir-fry on high heat for a few minutes.
Add rice and stir gently for a minute or two, until coated in oil and becomes translucent..ish.
Add enough boiling water to cover the rice + 1/2 inch above the rice. To give the pulao a 'fried' look, use 1 litre black tea, made with 1 tea bag, in place of boiling water.
Add salt, saffron strands or turmeric.
Let the rice come to a brisk boil for 10 seconds.
Lower heat to minimum, cover and cook for 10-15 minutes. Try not to peek in every few minutes.
Once cooked, fluff up with a fork.
Sprinkle coriander leaves just before serving. (Optional)
Serve hot, with popodoms, Mango Pickle - Gupta Family Style and Mango Chutney - Sweet.

Notes

Take care not to break the rice when lifting out into a serving dish.
BBQ Pulao: Cook rice as per your recipe. Make small parcels, one parcel per person, wrapped in aluminium foil. Place them on BBQ for a few minutes to heat. Serve straight from the BBQ.