17 February, 2011

Veggie pulao

My son's recent favorite is pulao of any sort. So last night I cooked a quick and easy pulao keeping the 'nutrition' bit doubly in mind. Wonder if motherhood does this to all women!

While cooking up the pulao I thought; why should my hard working husband not get a special dish too and there we had muttar paneer as a side dish. You can click on this link to get the recipe. I served dinner with a plate full of roughly chopped salad (had lost out on patience by the end of it), a pot full of fresh curd and some homemade avakaya just in case the food weren't being gulped down the pickle were sure to help as a catalyst!

Luckily we had a sumptuous dinner and a long nights sleep after that! :)


  • Any Fragrance Rice- 1 1/2 cups (I used ambemore which is our daily cooking rice. Has a good fragrance. Works as an alternate to basmati)
  • Carrot- 1 large, chopped into small cubes
  • Cauliflower- 7 large florets, chopped into small pieces
  • Methi (fenugreek) leaves- 1 handful of tender leaves. I used them whole.
  • Whole Green Cardamom (elaichi)- 8 pods
  • Cloves (lavang)- 8 to 10
  • Bay Leaves (dried)- 2
  • Water- 2 cups
  • Ghee (preferably cow ghee as it emits a fragrance)- 2 tablespoons
  • Salt- 1 1/2 teaspoon
  • Sugar- 1 teaspoon

  • Wash rice thoroughly, drain water and keep aside.
  • In a pressure cooker heat 1 tablespoon of ghee. When warm add the green cardamom, cloves and bay leaves. Fry till you get the fragrance of the spices.
  • Now add the rice. Fry the rice till it begins to look slightly brown at the corners.
  • Add the vegetables and fry for a minute.
  • Now add the water. You need to ensure that the water covers the layer of rice and is 5 cms higher than the rice layer.
  • Add the salt, sugar and the remaining ghee. Mix it all well. Lid the cooker. Cook on high till one pressure releases. Remove from heat.
  • Serve with raita, salad, fish fry OR any side dish of your choice.

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