Tuesday, July 1, 2014

Quick Vegetable Pulao

In spite of all the elaborate menu planning and weekly grocery shopping there are some days when you are tired, running late and have no idea what to make for dinner. The rice is a quick version of the vegetable pulao and is ideal for weekday dinner. Make a quick gravy to go with it and dinner is ready.

You will need (for 3 servings)
1 cup brown basmati rice (or any other rice of choice)
3 tbsp. olive oil (or any vegetable oil)
1/2 onion
1/2 tsp. ginger garlic paste
2 carrots
a handful frozen peas
1 tsp. paprika (or cayenne pepper according to taste)
1 tsp. cumin coriander powder
1 tsp. garam masala
salt to taste

Rinse and soak the basmati rice for about half an hour. In the meantime, dice the onions. Heat oil in a pan and add the onions. Saute until tender and slightly brown.

Chop the carrots and add them to the cooking onions along with the frozen peas (do not thaw), paprika, cumin coriander powder and garam masala. Let it cook for a few minutes.

Drain the rice and add it to the cooking vegetables. Add salt to taste. Roast the rice and vegetables for a few minutes.

Add 2 1/4 cups of water and bring it to a boil. Lower the heat and cook covered for about 15 minutes. Resist the temptation to peek so the steam is retained in the pot. Turn off heat when all the water is gone. Let it sit for about 10 minutes.


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