I have tasted and cooked many kinds of vegetable pulaos before this. While each one of them holds a dear memory for me, this in particular is very popular in my home. This is my mother in-laws recipe. When she was visiting us last year my husband was asking her to make this dish in particular. I knew exactly why just after I took my first bite :). Since then it’s been a regular in my kitchen.
What you need
2 cup basmati rice – uncooked
1/ 4 cup Yogurt
20-25 Green Beans
2 medium size onions
2 tablespoon peas
8-10 Mint leaves
6-7 Small green chilies – slit lengthwise
3 small cloves of garlic
1 tablespoon diced ginger
3-5 Black pepper corns
Pinch turmeric powder
1 tablespoon oil
Salt to taste
How to make
Cut carrots, beans and potatoes lengthwise (about 1.5 inch long and ¼ inch thick pieces).
Grind garlic and ginger to a fine paste. (Fresh paste works better than the store bought paste).
Cook rice till it’s about almost done. *
Heat oil in a Pan.
When oil is heated add pinch of turmeric powder and then add onion and fry for couple of minutes.
Add Cloves, cardamoms, peppercorns and green chilies and continue cooking whole stirring for another minute.
Add ginger garlic paste and fry for another minute.
Now add all the cut vegetables and peas and stir them to mix well.
Close the lid and continue cooking till vegetables are about ¾ cooked.
Keep opening the lid and stir in-between to ensure the vegetables aren’t getting burnt.
When the vegetables are ¾ cooked reduce the heat and add mint leaves and yogurt.
(Make sure not to add yogurt when the pan is on high heat as that will curdle the yogurt.)
Continue cooking on low heat till vegetables are cooked and all liquid has evaporated.
Mix in the rice, close the lid and cook for couple of minutes on low flame.This serves grate with some pappad and raita
* How I cook Rice
There was a time I used to cook rice in microwave as I would get fluffy and non sticky rice.
Then I read somewhere that when you cook any carbohydrate in microwave for longer periods, its composition changes and it essentially becomes hard for the body to process. So no more microwave rice.Wash rice for about 2-3 times in cold water.
Put few drops of ghee / oil in a pan and when it’s heated add washed rice and fry for about a minute.
Add about 1.75 times of water to the pan and continue to cook on medium high flame.
Bring it to a boil.
When water starts bubbling, reduce heat to low-medium and cover with a lid.
Don’t peek, don’t stir and let it cook for 12-13 minutes. By then all water would have been soaked up.
Turn the heat off let it stand for 10 minutes.There you have it most fluffy, separated and non broken grains – to the restaurant standard!If you have nothing against cloves, try adding a few cloves to oil / ghee before adding the rice. It gives a wonderful aroma to rice.