Easy Vegetable Pilaf or Pulav
Author: Thas
Serves: 4 people
- Basmati rice- 1½ cups
- Water- 2½ cup
- Ghee- 3 tbsp
- Whole cardamom- 2
- Whole cloves- 2
- Whole Cinnamon- 2 inch slice
- Bay leaves- 2
- Mixed veggies chopped small (or use frozen) - 1½ cups (carrots, peas, corn, beans)
- Onion, chopped- 1
- Chili powder- 1½ tsp
- Fennel powder- 2 tsp
- Garam Masala- ¼ tsp
- Coconut milk- ¾ th can
- Cilantro, chopped- ¼ cup
- Salt- 1 tsp
- Whole Cashew nuts, roasted- 10, to garnish
- More ghee- 1 to 2 tbsp
- To a rice cooker, add basmati rice, water along with ½ tsp salt. Cook till the rice has cooked well. Keep aside the cooked rice.
- Place a large non-stick cooking pan over medium heat, add 3 tbsp ghee.
- Add whole cardamoms slightly mashed, whole cloves, cinnamon, and bay leaves, saute for a minute till aromatic.
- Add onions and ½ tsp salt, saute till onion turns translucent.
- Add mixed veggies, and cook for a couple of minutes.
- Add chili powder, fennel powder, garam masala & salt, combine well and saute for a minute.
- Add coconut milk and cook the veggies in it. Don't overcook the veggies.
- Add the cooked basmati rice, combine well and cook for a minute, the coconut milk should be fully absorbed by the rice.
- Drizzle 1 to 2 tbsp of ghee over the rice.
- Add chopped cilantro and roasted cashew nuts.
- Remove the pan from the heat and keep covered for some time.
- Serve the veggie pilaf warm with yogurt raita and pickle.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/easy-vegetable-pilaf-or-pulav/
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