White Pulao Recipe
Veg Pulao is a tasty and easy-to-make dish that is not too spicy but full of flavour. It involves cooking mixed vegetables with aromatic basmati rice, desi ghee, and whole spices to enhance its taste.
Equipment
- Strainer
- bottom vessel
Ingredients
- 250 grams Basmati Rice Soaked for 30 mins and drain
- 1 cup green peas
- ½ cup Carrot
- 1 cup Beans
- ¼ cup coriander leaves chopped
- Salt as per taste
- 2 tbsp of Desi Ghee
- Oil for Cooking
- ¼ tbsp. Jeera
- Half Lemon Juice
- 1 Nos Bay leaf
- 1 Nos Star Anise
- 3 Nos cloves
- 5 Nos Black peppercorns
Instructions
- Ingredients
- To get started, heat a pot on the stove and add 2-3 tablespoons of oil and two tablespoons of ghee.
- Once the oil is heated to a moderate temperature, add whole spices such as Jeera, Star Anise, Clove, Black Peppercorns, Cinnamon, and Bay Leaf.
- Place them on low heat and roast for 30 seconds until a delightful fragrance fills the air.
- After roasting the whole spices until they become aromatic, add in the chopped carrots.
- Next, include diced French beans.
- Lastly, add green peas to the kadhai and fry them on a medium-high flame while stirring for 1-2 minutes.
- Heat the vegetables in a pan for 2-3 minutes or until the raw scent dissipates.
- To cook the rice perfectly, add 2 cups of water to the vegetables. This is because we have used 1 cup of basmati rice, which requires a 1:2 ratio of rice to water.
- Remember to keep the flame high when cooking rice and add salt according to your taste preference. It's better to add a little more salt than needed.
- Please add half a tablespoon of Desi Ghee.
- Allow the mixture to boil on high heat. This process may take about 5-7 minutes until it reaches boiling.
- To cook the basmati rice, wait for the water to boil and add the pre-soaked rice.
- Mix the ingredients thoroughly to ensure that the rice is evenly distributed among the vegetables.
- To achieve grainy and non-sticky rice, add half of the lemon juice to the rice.
- Once you add lemon juice to the mix, stir it well and keep it on high heat until it boils thoroughly.
- To cook the rice properly, bring it to a boil and then reduce the heat to a simmer. Cover the pot with a lid and cook for 15 minutes. Avoid stirring the rice too much to prevent it from breaking.
- After 15 minutes, check the rice to ensure that all the water has drained out and that the rice is thoroughly cooked.
- The rice has been cooked perfectly, with all the water drained out, resulting in a grainy and non-sticky texture.If you notice that the rice is only partially cooked after 15 minutes, take action.
- Sprinkle some freshly chopped coriander leaves over the top and mix it gently.
- If the water is still present, you can continue cooking it for an additional five minutes.
- The Pulao is now fully prepared and ready to be enjoyed!You can pair this pulao with raita and papad. Alternatively, it goes well with spicy non-vegetarian gravy or spicy chole and rajma.
Video
Notes
- The rice should be of good quality and soaked in water for 30 mins and drained – resulting in non-sticky and fluffy rice.
- When we cook the rice, do not keep stirring it continuously to avoid breaking of rice.
- The water portion should be twice the rice quantity; for 1 cup of rice, 2 cups are required.
- Lemon Juice helps get grainy and non-sticky rice; hence it's essential to add lemon juice while boiling the rice.