PANCHRANGA PULAO
There are times when you don't feel like cooking a full meal. You can make a filling pulao which acts as a one pot meal served with raitha of your choice. Since I had different types of vegetables in small quantities, I decided to make vegetable pulao.
As the name suggests this is a colourful pulao which is both tasty and appealing to the eye. "Panchranga" of course means " five colours" and this has been adapted from Panchranga Pulao by Master Chef Sanjeev Kapoor.
As you know, whenever we use Basmati rice it is important to soak it for about 30 minutes before cooking it.
We had this flavourful pulao with Boondi Raitha and it tasted delicious.
Ingredients:
There are times when you don't feel like cooking a full meal. You can make a filling pulao which acts as a one pot meal served with raitha of your choice. Since I had different types of vegetables in small quantities, I decided to make vegetable pulao.
As the name suggests this is a colourful pulao which is both tasty and appealing to the eye. "Panchranga" of course means " five colours" and this has been adapted from Panchranga Pulao by Master Chef Sanjeev Kapoor.
As you know, whenever we use Basmati rice it is important to soak it for about 30 minutes before cooking it.
We had this flavourful pulao with Boondi Raitha and it tasted delicious.
Ingredients:
- Basmati Rice, 1 and 1/2 cups
- Medium-sized Carrot, 1
- French Beans, , 6-8
- Medium-sized Cauliflower, 1/2, broken into florets
- Frozen Green Peas, 1/4 cup
- Medium-sized Capsicum, 1
- Ghee, 3 tbsp
- Cinnamon, (Dalchini) 1 " stick
- Green Cardamoms, (Elaichi), 3-4
- Cloves, (Laung), 3-4
- Black Peppercorns, (Kali Mirch), 7-8
- Bay Leaves, (Tej Patta), 2
- Cumin Seeds, (Jeera), 1 tsp
- Medium-sized Onions, 2
- Salt, to taste
Method:
Wash and soak the basmati rice for about 1/2 hour and drain completely. Keep aside.
Cut the onion into thin slices.
Dice the carrot, and French beans
De-seed and dice the capsicum
Separate the cauliflower into florets
Heat the ghee in a thick-bottomed pan and when it gets hot add the whole spices (cinnamon, cardamoms, cloves, peppercorns, bay leaves and cumin seeds). Fry this for a few seconds till they give off a good aroma
Add the onion and saute till translucent
Add the diced carrot, French beans, cauliflower and green peas and cook for 1-2 minutes
Now add the soaked basmati rice and stir fry for 1 minute
Add 4 cups of water and salt to taste. Mix well and bring to a boil.
Lower the flame and cook on medium heat for 3-4 minutes stirring in between
Wash and soak the basmati rice for about 1/2 hour and drain completely. Keep aside.
Cut the onion into thin slices.
Dice the carrot, and French beans
De-seed and dice the capsicum
Separate the cauliflower into florets
Heat the ghee in a thick-bottomed pan and when it gets hot add the whole spices (cinnamon, cardamoms, cloves, peppercorns, bay leaves and cumin seeds). Fry this for a few seconds till they give off a good aroma
Add the onion and saute till translucent
Add the diced carrot, French beans, cauliflower and green peas and cook for 1-2 minutes
Now add the soaked basmati rice and stir fry for 1 minute
Add 4 cups of water and salt to taste. Mix well and bring to a boil.
Lower the flame and cook on medium heat for 3-4 minutes stirring in between
Add capsicum, lower the heat and cook covered for 6-8 minutes till the rice and vegetables are cooked
Switch off the gas and allow it to rest for 5 minutes
Serve hot with raitha of your choice.
Switch off the gas and allow it to rest for 5 minutes
Serve hot with raitha of your choice.
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