Vegetable Pulav Restaurant Style
Vegetable Pulav is an Indian rice dish made with a fragrant masala of mint leaves, coconut, green chillies and spices.
Ingredients
- 1 cup Basmati Rice uncooked (roughly 200-250g)
For the Pulav Masala
- 2 tbsp Grated Coconut
- Mint Leaves handful
- Coriander Leaves handful
- 1-2 Green Chillies adjust according to taste
- 1 inch Ginger
- 3-4 cloves Garlic
- 1 Onion small
- 2 Cloves
- 2 Cardamom
- 3-4 Pepper corns
- 1 tsp Fennel seeds saunff
Vegetables
- 1 Carrot diced
- 1 small Potato diced
- 10-12 Dried Double Beans soaked overnight
- Corn handful
- 5-6 pieces Beans cut into one-inch pieces
To make the Pulav
- 1 tbsp Ghee
- 1 Bayleaf
- 1 Star Anise
- 1 Onion thinly sliced
- ½ tsp Salt adjust accordingly
Instructions
- The first step is to wash the basmati rice and allow it to soak in the water for about 20 minutes. You can then prep the other ingredients.
- Pluck the mint leaves, wash them thoroughly, and keep aside.Break a coconut and cut out a few pieces. I prefer to grate the coconut since it's easier to grind. Chop all the vegetables that you are going to use. Finely chop the onions into thin slices and keep aside.
- Take all the ingredients mentioned in the "For the Pulav Masala" and grind it into a fine paste with a little water. Keep aside.
- Place a medium-sized pressure cooker on a medium flame. Add 1 tablespoon of ghee. Add the bay leaf and star anise - roast the spices in the ghee. Tip the thinly sliced onions to the ghee and saute for a few minutes.
- Once the onions are slightly brown, add the Masala Paste that you've made. Add a bit of water so that it doesn't stick to the bottom of the pan.
- Cook the masala for a couple of minutes while continuously stirring it. Now add all the vegetables that you've prepped for the pulav. Add ½-¾ tsp salt and mix well.
- Drain the rice from the water it has been soaking in. Add it to the cooker.
- For every cup of rice, you need two cups of water. Add 2 cups of warm/hot water to the cooker. Mix all the ingredients, check if you need to add more salt and close the pressure cooker.
- Allow for two whistles to pass. Turn off the flame and let the pulav cook in the residual heat.
- After 10 minutes or when the pressure has released from the cooker, open the lid. Your Vegetable Pulav is ready! Eat this delicious pulav with raita or curd.