Pulao or pilaf, is comfort food at its best and I make this no-fuss recipe when I want to cook something quick, easy and satisfying. This classic dish made with rice and vegetables has added spices and herbs, giving it a mild aromatic flavor.
RECIPE
Prep time: 30 mins
Cook Time: 30-45 mins
Ingredients
· 1 ½ cup basmati rice, cooked (see recipe below)
· 2 tablespoons ghee/ oil
· 2 teaspoon fresh ginger garlic paste
· 1 bay leaf
· 2 inch cinnamon stick
· 4 cloves
· 1 teaspoon shahi jeera
· 1 star anise
· 1 small stone flower (dagad fool)
· 2 small strand mace
· 1 medium onion finely sliced
· 2-3 slit green chillies
· 1 medium carrot diced
· 1 cup chopped cauliflower florets
· 1/2 cup green peas
· ½ cup beans, chopped to bite-size pieces
· 1 tsp shahi garam masala
· Salt to taste
Method
To prepare the rice:
You will need:
· 1 ½ cup basmati rice
· 3-4 cups water
· ½ teaspoon oil
· ¼ teaspoon salt
Preparing the rice:
1. Take basmati rice in a bowl.
2. Begin to rinse the rice grains in running water. Rinse the rice with a gentle swirling of your fingers in the bowl.
3. The rice has to be rinsed till the water becomes clear, transparent and without starch.
4. Then soak the rice in 1 cup water for 30 minutes.
5. After 30 minutes, strain the rice very well and keep aside.
6. In a deep bottomed pan, add 3 cups water
7. Add 1/2 tsp oil and 1/4 tsp salt
8. On a medium flame, let the water come to a boil. Then add the rice.
9. Once all the rice grains are added, give it a gentle stir with a fork.
10. Lower the flame and cook the rice till al dente (this should take you about 7-8 mins), now add some more water and cook till done. Keep checking on the rice and do not overcook it.
11. Once done, drain the excess water using a colander.
12. Cover the rice with a lid and allow a standing time of 5 minutes
13. Now open the cover and gently fluff the rice with a fork and keep aside
Preparing the cheat pulao:
1. Heat ghee/ oil in a deep kadhai on medium flame
2. Once warm, temper the whole spices on medium heat, until it starts to splutter
3. Now add in the onions, green chilies and fry till the onions are translucent
4. Add ginger garlic paste and fry till it loses its raw smell
5. Add the florets and diced carrot and sauté for 2-3 mins on medium flame.
6. Add salt, cover with lid and continue to cook. Keep stirring at intervals
7. Once the vegetable are almost cooked, add the chopped beans and sauté. Cover and cook, stirring at regular intervals for another 5-6 mins or until the vegetable are well done.
8. Add in the cooked Basmati Rice and sauté until well combined with the vegetables and masala.
9. Add in the fresh peas and sauté again for a minute
10. Sprinkle some shahi garama masala and mix well
11. Do a taste test and add salt as per your requirements
12. Sauté for another 30 seconds and your pulao is ready to serve
PRO TIP: Boil the rice well in advance to cut down the cook time.