Thursday, March 20, 2014

Mixed Vegetable Pulao ~ Subz Pulao ~ With Stepwise pictures

During my last two visits to India, I bought a lot of cookbooks with the hope that I would get a chance to try  something or the other from these books at some point. But routine day to day cooking does not provide me much time to browse through books to figure out what to make from them. Occasionally over the weekend when I am watching something on tv, I do end up glancing through some recipes and vowing to try some of the recipes "one day". Sometimes one of the recipes will capture my interest enough to make me want to try it out immediately.  

One such recipe that caught my attention was a subz pulao or mixed vegetable pulao in a Nita Mehta book that looked interesting. Specifically the spice paste used in the pulao intrigued me. Usually the pulao I make has whole spices, this one had a paste that I thought would definitely add more flavor to the rice. Curious to know how it worked out, I gave it a try that very weekend. And I loved it, it was a very easy, yet flavorful pulao that was very different from my usual pulao. I have made this recipe a few times now, and have been tweaking the recipe a bit each time. This final version is the one I like the most and this rice is perfect for a quick meal or for a hearty weekend lunch.

  Mixed Vegetable Pulao ~ Subz Pulao

Click here for a printable view of this recipe

Ingredients and Method to make Mixed Vegetable Pulao
1 cup basmati rice (chawal/arisi)soaked in water for 30 minutes
2 small carrots (gajar) cut into small pieces = 1/2 heaped cups of cut pieces of carrots
20 to 25 beans ends snipped off and cut into small pieces = 1/2 heaped cups of cut beans
1/2 cup green peas (matar) (frozen)
1/2 cup cauliflower florets (gobi)
1 large red onion cut into small pieces (pyaaz/vengayam)
2 small bay leaves or 1 large bay leaf (tej patta)
2 tbsp clarified butter/ghee/nei or oil (use oil for a vegan version)
1/2 Tbsp dried fenugreek leaves (kasuri methi)
1/2 tsp lemon juice (limbu)

For the masala paste
3 cloves of garlic (lehsun/poondu)
1 tsp chopped ginger (adrak/inji)
1/2 tsp cumin seeds (jeera/jeeragam)
1/2 tsp coriander seeds (dhania)
1/2 tsp fennel seeds (saunf/sombu)
1 clove (laung/lavang)
1/2 inch stick of cinnamon (dalchini/pattai)
seeds of 2 green cardamom (elaichi/ellakai)
1 dry red chili (optional)

Soak rice in sufficient water for at least 30 minutes. Prep the vegetables and keep aside. 


Place all the ingredients of the masala paste in a small jar of a blender/mixer, add a little water as required and grind to a smooth paste. Keep this masala aside.


Heat ghee/oil in a large heavy bottomed pan, then add bay leaves and onion and stir until onions are translucent.
 


Add masala paste and stir for 1 to 2 minutes, then add vegetables, kasuri methi and stir for 3 to 4 minutes.






Add 2 cups of water, salt to taste, 1/2 tsp lemon juice, drained rice and bring to a boil.



Cover with a lid, lower heat and cook for approximately 12 to 17 minutes on very low heat until the rice is cooked. Remove from heat and keep covered for another 10 to 15 minutes.






Serve hot with raita and papad/chips or with a curry of choice for a more hearty meal.



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