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Vegetable Pulao

11

Rice absorbs the flavours of any ingredient that you throw in with it so Indians make all kinds of sweet and savoury dishes with it. This vegetable pulao is served on special occasions and at dinner parties.


bar Vegetable Pulao

Picture by Werner Van Peppen

Serves 2-3
 
Ingredients:

2 tbsp vegetable or sunflower oil
1 black cardamom (optional)
1 green cardamom
2.5cm/1in piece of cassia bark or cinnamon
2 cloves
2 black peppercorns
1 onion, peeled and sliced
300g/10oz frozen mixed vegetables, defrosted
¼ tsp salt
¼ tsp ground cumin
300g/ 10 oz basmati rice, rinsed thoroughly

   
Method:  

Heat the oil in a deep saucepan with a lid. Put in the black and green cardamoms, the cassia bark or cinnamon, the cloves and the peppercorns.

Stir for a moment so that they release their fragrance. Then add the onion and fry them for about 4 minutes or until they turn a light brown. Do not let them caramelise. Tip in the vegetables and the salt and fry gently for 5 minutes. Now sprinkle in the cumin and add the rice. Stir everything well, and pour in 600ml/1 pint just boiled water. Cover and simmer for 10 minutes, or until the rice has cooked. Serve hot with a raita.

 
Tips:

Try this with different combinations of vegetables. Substitute drained tinned vegetables if you need to. However, fry them for less time because they will already have been cooked.

(c) 2012

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