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Veg pulav/ RESTAURANT STYLE VEG pulao

                                           RESTAURANT STYLE VEG PULAV /PULAO

   RESTAURANT STYLE VEG PULAV /PULAO

INGREDIENTS

  • Aged basmati rice of good quality – 1 cup
  • Whole garam masala few – sai jeera + jeera + cinnamon + clove + cardamom + black pepper + star anise + black cardamom + bay leaf
  • Mixed veges – 1 cup [ green peas + cauliflower +beans + potato + carrot ]
  • Onion finely sliced – 1
  • Green chilli slitted– 2 or 3
  • Ginger garlic paste – 2 tsp
  • Finely chopped coriander leaves for garnish.
  • Ghee + oil – 2 tbsp
  • Fried cashew and raisins for garnish.
  • Sugar – 1/2 tsp
  • Salt to taste

*** We can also add 1 tomato chopped

PREPARATION

  1. Clean, wash, rinse and soak the rice for 20 mins.
  2. Chop the veges ito small pieces.

METHOD

Heat ghee + oil in a heavy bottom pan.

Add the whole garam masala and give a quick stir .[don’t burn ]

Add onions and fry till light brown .

Add ginger + garlic paste and fry till raw smell leaves.

*** if adding tomato ,add now and fry till soft .

Add the veges and stir fry for 3 mins. [drizzle few drops of water for the veges to cook if reqd ] .

Add salt and sugar .

The veges have to be half cooked .

*** if the veges size is big ,then let it cook till half done.

Add the soaked rice [ no water – drain it ] and mix well till it is coated with the mixture.

Add 2 ¼ cup water ,adjust  salt if reqd and mix well .

Once the water comes to rice level ,keep the pan on a tava ,lower the flame and give dum for 5 mins.

[ if you feel the rice is not cooked and complete water is evaporated    ,then drizzle little water ]

Once done fluff it with a fork .

Garnish with fried cashew + raisins + coriander leaves .

Serve with any side dish like gravies curries veg or non – veg.

RESTAURANT STYLE VEG PULAV

NOTES

  1. In restaurant ,they cook the rice separately and then mix with the cooked veges fried with masalas.
  2. My veges cooked fast ,as I chopped them into small pieces .
  3. In restaurants adding  sugar is must .
  4. For yellow colour add little turmeric.
  5. In restaurants ,the pulao rice gets the flavor from the whole garam masalas.
  6. Cooking rice in stock adds more flavour ,use maggi magic cubes.
  7. Soaking of rice is a must .
  8. You can also make it in pressure cooker .
  9. For variation you can cook in coconut milk also.

FOR MORE RECIPES CLICK ON THE NAMES BELOW:- 

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  3. VARIETIES OF SALADS – https://maryzkitchen.com/?s=Salad
  4. VARIETIES OF SOUPS – https://maryzkitchen.com/?s=Soup
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  8. TIPS FOR BUYING AND COOKING MUTTON –   https://maryzkitchen.com/?S=Mutton
  9. PANEER RECIPES – https://maryzkitchen.com/?s=paneer
  10. VARIETIES OF CHUTNEY RECIPES – https://maryzkitchen.com/?s=chutney
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