VEGETABLE PULAV

I usually don't make pulav. It's always been  fried rice. So what's the difference? Well ,from what I have gathered , cooked rice is used for making fried rice whereas in pulao , the rice is cooked along with the spices and the vegetables, with the right amount of water. Most of the recipes call for whole spices, which I usually don't carry in my pantry. I have spice powders , so I use them instead of the whole ones.

INGREDIENTS

1. 2 cups basmati rice
2. 4 Tbsp. oil
3. 5 cups water
4. 1 tsp cumin seeds
5. 1 tsp garam masala
6. 3 tsp salt(2 tsp for the rice and rest for the vegetables)
7. 2-1/2 cups chopped cauliflower(250 gms,  chopped into small square pieces so that kids,  eat it)
8. 1 cup chopped carrot(150 gms)
9. 1/2 cup peas
10. 1/2 cup onions(60 gms)
11. handful  of coriander leaves, chopped

METHOD

•  Soak the rice for atleast 20 minutes. Drain and keep aside. Prep and chop the vegetables and keep aside. I have used a chopper to do it.
• Heat a wok large enough to sauté the vegetables. Heat a Tbsp. oil and put in the cauliflower and carrots. Sauté on high for 2 minutes.
  
  
  
  

• Now add peas and chopped coriander leaves. Sauté for 1 minute. Transfer to a plate. Add salt. The salt should be just right so that it should bring out the sweetness of the vegetables and not make the vegetables salty. Stir so that the veggies will absorb the salt. Keep aside. The salt should be added while the vegetables are piping hot or else the vegetables will not absorb the salt and the rice will be saltier. 

      

• Return the wok back to the stove. Add the water. Bring it to a boil . Add 3 Tbsp. oil .Add cumin seeds and garam masala. Add 1 tsp salt. Add the rice , stir well and on high heat ,let the rice cook till the level of the rice and water becomes equal , covered with a lid. The rice should not burn at the bottom. Check in between.

• Now turn the heat to medium-high and cook till the water has vanished but again the rice should not stick to the bottom(about 2-3 minutes and keep a close watch ), stirring gently in between. Now turn the heat to low and cook the rice till its fluffy.(10 minutes).Now put in the sauteed vegetables, mix well , check for salt ,then dab and keep for another 10 minutes. If the rice is not cooked ,keep it on low for 10 more minutes.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
• Keep covered for 30 minutes and then stir , check for salt, add accordingly and serve warm.
  

NOTES

• Sautéing the vegetables separately keeps the vegetables crisp rather than mushy.
• For a restaurant looking pulav, add whole spices and 1/4 turmeric to the water. Adding whole spices is costlier than adding powder but I go for it once a while. For the above recipe, add 4, 2 inch cinnamon sticks, 4 cloves, and 3 star anise instead of the garam masala. Is there a difference in using whole spices ? Yes : The aroma lingers all the time but using garam masala instead of whole spices is economical. I don't like to use whole cloves in the rice, as I don't like it when I bite into it.