Veggie Pulav

For lunch, instead of going out I wanted to make pulav at home. Its an easy tasty rice-dish mixed with a generous quantity of vegetables and cooked in aromatic spices. Even if you have sudden guests or you are planning a party, a pulav is a good recommendation on the menu. I altered my version to include shallow fried tofus for that little crunch, but not required.

Basmati rice 1 cup
Water to cook rice 1.5 cups
Amul butter 1 tbsp 
Onions 1 cup
Julienne of Carrots 1 cup
Julienne of Beans 1 cup
Pudina (Mint) leaves, a few sprigs
Cumin seeds 1 tsp
Bay leaf
Ginger-garlic paste
Garam masala
Cashew nuts
Cooking oil 1 tsp

1.  Wash the rice and soak it for 15 minutes. This will help the cook the rice quickly and evenly. Pressure cook the rice for 3 whistles with 1.5 cups water.
2. Boil the carrots and beans for 2-3 minutes. Drain and set aside.
3. In a wok, add butter and caramelize the onions.
4. In a wok, add the cooking oil and splutter cumin seeds.  Add the bay leaf, cloves and cardamom including the ginger-garlic paste.
5. Add the boiled vegetables.
6. Add garam masala (Since the masala is very spicy, use it in moderation) and salt to taste.
7. Add the cooked rice and mix well and allow it to cook for 7-10 minutes.
8. Add the mint leaves for flavour.
9. In a small wok, fry the cashews in ghee/butter and garnish.

Serve a warm aromatic pulav with onion raita, boondi raita or mixed vegetable raita.


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