AuthorYashodhara G.This one-pot vegetable pilau is made with long-grain basmati rice, vegetables, paneer (Indian cheese - omit if vegan), and spices. Any vegetable can be used. Accompany with plain yogurt, raita, salad, cilantro chutney, or mango achaar.
This one-pot vegetable pilau is made with long-grain basmati rice, vegetables, paneer (Indian cheese - omit if vegan), and spices. Any vegetable can be used. Accompany with plain yogurt, raita, salad, cilantro chutney, or mango achaar.
Heat clarified butter or oil in a big heavy pot or pan, being careful not to burn it.
Temper Indian bay leaves, cardamom, cinnamon sticks, black peppercorns, whole cloves, and cumin seed in oil.
Add onion and cook until golden brown. Add coriander powder and red chile powder and fry in oil for a few seconds.
Add soaked rice (without water - save water for later), vegetables, ginger, paneer, raisins or dried cranberries, and salt and mix. Fry for about 5 minutes to coat rice and vegetables with seasoned oil, stirring often, being careful not break the rice.
Add 2-cups of water (saved from the soaked rice) and bring it to a boil. Mix, then reduce heat to medium-low, covering the pot with a lid. Continue cooking with lid on until water is evaporated and rice and vegetables are almost done, stirring once or twice in between to mix.
Reduce the heat to low and let it cook in steam for 5 to 10 minutes until rice fluffs up and grains separate.
Transfer to a serving dish, and garnish with sprinkled garam masala and chopped cilantro. Serve with yogurt, raita, salad, achaar, cilantro chutney, and papad.
Ingredients
Directions
Heat clarified butter or oil in a big heavy pot or pan, being careful not to burn it.
Temper Indian bay leaves, cardamom, cinnamon sticks, black peppercorns, whole cloves, and cumin seed in oil.
Add onion and cook until golden brown. Add coriander powder and red chile powder and fry in oil for a few seconds.
Add soaked rice (without water - save water for later), vegetables, ginger, paneer, raisins or dried cranberries, and salt and mix. Fry for about 5 minutes to coat rice and vegetables with seasoned oil, stirring often, being careful not break the rice.
Add 2-cups of water (saved from the soaked rice) and bring it to a boil. Mix, then reduce heat to medium-low, covering the pot with a lid. Continue cooking with lid on until water is evaporated and rice and vegetables are almost done, stirring once or twice in between to mix.
Reduce the heat to low and let it cook in steam for 5 to 10 minutes until rice fluffs up and grains separate.
Transfer to a serving dish, and garnish with sprinkled garam masala and chopped cilantro. Serve with yogurt, raita, salad, achaar, cilantro chutney, and papad.