Vegetable Pilaf / Pulao

VEGETABLE PILAF or Pulao as we call it in the South of India

It goes without saying that there is no life without rice for many inhabitants of this earth. We have written here in more detail about the significance of rice in many Indian cultures but today we want to share our recipe for a meal that is both filling and not too heavy. The best part is that you can make this in one pot!

This is a fail proof recipe. You can alter the flavour by substituting the veggies with chicken or prawns. A quick and easy dinner for children and makes for great leftovers for lunch the next day. 

(note: Ingredients in bold).  1 cup  of raw rice makes 2 generous portions.  Adjust this recipe accordingly.

SAUTE:  Heat a heavy based pot, then add 4 tablespoons ghee/oil and 1 large chopped onion; fry till golden brown.  Add 2 cups (washed) Basmati rice, ½ teaspoon turmeric powder, a cinnamon quill about 3 cms long, 6 cardamom pods and 4 clove buds.   Fry the rice and spices till the water dries (you will find the rice sticking to the pan) 
 
SIMMER: Add 3 ½ cups freshly boiled hot water (slightly less than double the rice), 1 cup of mixed vegetables (cauliflower, peas, carrots, red peppers) and 2 teaspoons veggie salt. Turn up the heat and bring the water to a rolling boil. Cover and reduce the heat to a minimum. Simmer for 10 minutes; when the timer goes rings turn off the heat.
 
SERVE:   Leave to sit for 10 minutes – DO NOT OPEN THE DISH TILL READY TO SERVE.

When ready to serve, garnish with 2 chopped tablespoons of fresh coriander, 2 tablespoons sultanas and 2 tablespoons cashews. Serve with raita.