Pulao is an south asian rice dish cooked in various styles across India. Pulao is the most comforting one pot meal in its self and it also makes a healthy and delicious main course rice preparation. People make pulao in so many different ways and there are many recipes and versions to it.
Vegetable Pulao is one of the popular rice dishes of India. Vegetable pulao is very healthy option to put in kids lunch box. It is one of the best savior dishes in many kitchens during many occasions. Pulao is fragrant because of spices used. Cook up delicious pulao like Paneer Pulao, Coconut Pulao and many more.
Basmati rice plays an important role in this rich and exotic rice dish. The flavorful aroma makes this pulav very inviting. This is a really easy rice and lentil dish to prepare. It is perfect for days when you want a quick, hot meal.
Basmati rice, widely used in oriental cuisine, especially in India and South East Asia, is also an excellent solution for Chinese dishes; although in China a different rice is used, similar to Basmati because it is slightly longer than our risotto rice, and which, like Basmati, does not release starch, and therefore allows you to create these sautéed dishes, without creating an amalgam.
One of the good qualities of this rice is that it increases the feeling of satiety, precisely because it retains a lot of starch inside it; furthermore, if you want to add microelements to this dish, you can choose a wholemeal version of Basmati rice, to be prepared in the same way as the polished one, simply increasing the quantity of cooking water a little, and consequently the cooking time.
Sautéed vegetables must be prepared with care, so that they remain crunchy . The secret is to reduce the vegetables into very small pieces , which can cook quickly, the other secret is to cook a small amount of vegetables at a time, so as to dry the moisture they lose during cooking, without it wetting the other vegetables, softening them too much: the vegetables must be crunchy and their color must still be the original and bright one.
Finally, for an oriental flavour, an important ingredient is sesame seed oil . If you can't find it, replace it with another seed oil, but don't use olive oil which would give the dish a typically Mediterranean flavour.
Cuisine: Indian
Difficulty: Easy
Preparation: 10 Minutes
Servings: 4 People
Calories: 320 Kcal
Ingredients
2 cups long grained rice
2 boiled potatoes, chopped
1 carrot, chopped
1 cup green beans, chopped
1 cup peas
1 onion, sliced
2 bay leaves
1 tbsp ginger, chopped
1 tbsp garlic, chopped
2 green chillies, chopped
1/2 tsp cumin seeds, grounded
1/2 tsp coriander seeds, grounded
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tbsp chopped coriander
1 cup sesame oil
2 sticks of cinnamon
2 green cardamoms
2 cloves
1/2 tsp sugar
1/4 tsp asafoetida dissolved in water
10 black peppercorns
Salt to taste
How to make fried rice with vegetables
Wash the Basmati rice by placing it in a fine mesh strainer and rinsing it under running water. Once the washing water is clear, pour the rice into a pot, cover it with water so that the water is about a centimeter higher than the rice. Add a little salt and cover with a lid that leaves a crack. Place in the oven. Microwave at 500W for 15 minutes.
In a non-stick pan, put the oil, saute the spices and add all the vegetables and saute everything over a high flame for a few minutes and add salt.
Pour the well-drained rice into the microwave bowl with the vegetables, add two tablespoons of oil and mix well, moving the bowl to oven. Microwave at 500W for another 10 minutes. Serve immediately.
Storing
Vegetable Pilaf can be stored in the refrigerator, in a covered container, for three days. It can be reheated with a drop of oil, which will give it new crispiness.
Tips and variations
You can serve this rice by adding a couple of spoons of soy sauce at the end of cooking, and sautéing it for another minute, or you can plate it and accompany it with the green part of the spring onion, raw, and thinly sliced.
The vegetables to use for this recipe are those you prefer: in winter replace the spring onion with leek, add broccoli florets, thinly sliced cabbage, diced zucchini, pieces of pumpkin or leaves of Chinese cabbage, chard, spinach or bok choy.
