Indulge in Pulao Perfection: A Nutritious and Delicious Recipe

White pulao or spiced rice recipe is a rice recipe influenced by Persian cuisine known as pilaf rice. Veg pulao or vegetable pulao is a variation of the famous meat pulao, prepared with long grain rice, mixed vegetables and herbs. It is usually prepared as a lunch or tiffin box and served with curd based raita or plain curry.

There are innumerable ways to make this simple spiced rice but it depends on the place and the occasion. These special white colored pulaos are mostly prepared for grand occasions like weddings or banquets. It is best served with a combination of spicy curries like salan, salna or even spicy dal dishes. However, it is not mandatory and can be served with additional side dishes like boondi, sev mix and chips.

Required components

• Basmati rice - 1 cup
• Potatoes - 2
• Carrot - 2
• Beans - 50 grams

Green peas - 1/2 cup

Big onion - 1

Ripe tomatoes - 1

Green Chillies – 5

Ginger garlic paste - 1 tbsp

Cumin - 1 tbsp

Cinnamon - 1

Cloves - 3

Cardamom – 3

Brinjal leaves – 1

Oil – required quantity

Ghee – as required

Coriander - a little

Salt - as per taste

recipe

• First sieve the basmati rice well two or three times and soak it for about 30 minutes.
• Now place a pan in the oven and heat oil and ghee as required.
• After that add brinjal leaves, cumin, cloves, cinnamon and cardamom and mix well.
• Add finely chopped big onion and fry well.

After the onions are fried translucent, add the chopped tomatoes and green chillies and saute on medium heat for 2 minutes.

Now add finely chopped potatoes, carrots, beans, green peas and a pinch of salt and saute for a minute or two.

Add ginger-garlic paste and fry till the green smell goes away.

Pour 1 and 1/2 teaspoon water for a tamale of basmati rice and boil.

Add soaked basmati rice and bring to a boil.

Add salt if required and once the water reduces to 80% cover the pot and cook on medium heat till you hear a whistle.