Vegetable Pulao
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Vegetable Pulao

This is a simple pulav rice, very easy to prepare. delicately flavoured with spices.

Nirmala Prem

Ingredients

6-serving
  1. 2 Cups basmati rice , long grain .
  2. 2 Tablespoons ghee
  3. ½ Cup mixed frozen vegetables
  4. 1/4 Cup cashews raw
  5. 1 cinnamon stick
  6. 1 bay leaf (tej patta)
  7. 5 cloves
  8. 4 pods cardamom
  9. 4 Cups water

Method

25 mins
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    Wash and clean the rice. soak it in water for about 15 - 20 minutes.

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    In a non-stick dish, heat the ghee.

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    Add the cinnamon, bay leaf, cloves and cardamom. stir till they splutter and release their flavour into the ghee.

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    Add the cashews, and stir till lightly browned.

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    Add the mixed frozen vegetables (carrots, peas, beans & corn is what i use) and stir till coated with the ghee, about 2 minutes.

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    Add the drained rice, and fry it in the ghee for about 1 minute. the rice should take on a pale creamish colour, and all the moisture should evaporate.

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    When the rice looks well 'fried', add the water and bring to the boil.

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    When it reaches the boil, cover and reduce the heat to a simmer. the rice will cook in its own steam - about 15 minutes.

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    Check the rice after 15 minutes, the moisture should be completely evaporated (and the rice shouldn't be burned at the bottom!)

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    Turn off the heat and let the rice rest, covered, for about 8 - 10 minutes.

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    Transfer to a serving platter, and serve with your choice of curry.

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