Vegetable Pilaf/Pulao

It has been a long time since I posted something . These past month or so has been so busy and hectic for me that although there was no dearth of cooking , the time required to post something good has been scarce. I hope this next recipe kinda makes up for that lost time.This dish needs no introduction as it is well known across the world and each family might have their own version of it. That is why I thought I could share my version of this recipe with all of you. This is a complete meal in itself for just our family , but at the same time it can mean a feast when you have guests over.Our very own versatile pulao, but of course with a fresh homemade masala(seasoning).

Ingredients:

2 cups Long grain Basmati rice

4 cups water

2 cups mixed veggies

( Generally it is carrots, french beans, cauliflower, peas,potatoes. You could also have coloured peppers,edamame,broccoli,corn etc anything that you have at that moment can make it special. Cut it all into medium thick 1 to 1 1/2 inch long pieces)

1/2 cup soaked soy granules(optional)

2 big onions finely sliced

3-4 bay leaves

1/2 cup coconut milk(optional)

1 tsp shah jeera(black cumin)

salt to taste

oil for sauteing the veggies

Pulao masala

For the homemade masala/seasoning

1 tsp cumin seeds

3/4 tsppeppercorns

4-5 green chillies

1 inch piece ginger

3-4 cloves garlic

1 inch stick of cinnamon

3-4 cloves

2-3 cardamoms

1 tsp poppy seeds(khus-khus)

1 1/2 tsp fennel seeds(saunf)

1 tsp coriander seeds

asafoetida(hing) pinch

Mix all the ingredients for the masala in a mixer and grind it coarse without adding any water.

Soak the rice in water for about half an hour. You could add a little pinch of soda to it so that the grains dont break while cooking.

In a stainless steel/nonstick pressure cooker or a heavy bottom pan, heat some oil and add to it the shah jeera seeds and when they crackle add the bay leaves.

Then add the onions to it and saute them till they are transluscent.

To it add the veggies the drained rice and pulao masala and fry it for a minute or two .You could add the drained soy granules at this point.

Then add the water to it just enough to cover the rice veggie mixture The 2 cups water to one cup rice works good but I generally keep it at the just covering the whole pulao mixture roughly.

Pressure cook it for one whistle or if using a open pan just till the rice is cooked but firm and seperate.

Also you could add the coconut milk at this time.

Garnish with fried cashews/raisins , mint or coriander leaves or even fried onions.

Serve it hot with papads and onion raita .

P. S . You could also make this Jain version by skipping the onion, garlic and potatoes. The raita could be a cucumber or boondi raita too.