SPICY VEGETABLE PULAO

SPICY VEGETABLE PULAO

Instead of making several dishes for a meal, it is fun at times to make a one pot meal. This is when a pulao comes in handy. With an accompanying raitha, it can be a meal in itself.

While most pulaos are made using Basmati rice, there are some which can be made with any type of cooked rice.  Often I use cooked rice if it is readily available to make pulaos such as Mint Pulao and Aloo Chutney Pulao whose recipes you will find elsewhere in this blog. Another pulao of this type is called Spicy Vegetable Pulao and is adapted from the recipe of the legendary Tarlaji Dalal.

Notes:- I used frozen green peas to save time. Though the recipe calls for the deep frying of the onions, I sauteed them lightly as per my preference. I used Byadgi Red Chillies instead of Kashmiri Red Chillies.

We enjoyed this a lot and I am sure you will too.

Ingredients:

• Cooked Rice, 3 cups
• Vegetables, (French Beans & Carrots), boiled, 1 cup
• Green Peas, boiled, 1/4 cup
• Ghee, 2 tbsp
• Salt, to taste
• Onions, deep fried, 1/2 cup * sauteed lightly instead

For the masala:

• Garlic cloves, 7
• Whole Dry Byadgi Red Chilles, broken into pieces, 7
• Ginger, 1" piece
• Coriander seeds, 1 tbsp
• Cumin Seeds, 1 tsp

For Garnish:-

Onions, deep fried, * sauteed lightly instead

Coriander leaves, finely chopped, 2 tbsp

Method:

Grind the garlic cloves, broken dry red chillies, ginger, coriander seeds and cumin seeds in a mixer to a paste adding 1/2 cup of water. Keep aside. 

Heat the ghee in a deep thick bottomed kadhai and when it gets hot add the prepared masala (ground paste) and cook on medium flame for 1-2 minutes stirring occasionally till the raw smell goes

Add the mixed boiled vegetables, boiled green peas, salt and 2 tbsp of water

Mix well and cook on medium flame for another 1-2 minutes stirring occasionally

To this add the cooked rice and sauteed/deep fried onions, ( keep aside a little of the onions for garnish) mix well and cook on medium flame for a couple of  minutes stirring occasionally

Garnish with sauteed/deep fried onions and chopped coriander leaves
Serve hot with accompanying raitha