Vegetable Pulav

Pulav or pilaf is a wide known dish. It is in middle eastern cuisine, it is in Indian cuisine. If you search the internet for this recipe, you will get tons of them, but most of them do not call for ground masala paste. This, I believe is a version that is pretty common in Southern states of India. And, this is the same recipe which makes people remember me for the 'pulav' for many days, months and even years. I am not saying this is 'the recipe', but I am saying it is a damn good one if I may say so.

One year back - Carrot Almond Kheer/Pudding
Two years back - Vegan Banana Brownies
Ingredients:
Basmati rice - 1 cup
Chopped vegetables - 2  cups (I used green beans, green peas, lima beans, potatoes, carrots) You could use cauliflower too
Oil - 4 TBSP divided use
Salt - to taste
Cinnamon - 1 inch stick
Cloves - 3 - 4
Bay leaves - 2
Black cardamom (bada elachi) - 2 (optional)
Water - 1 1/2 cups

To grind into a paste:
Onion - 1 medium chopped into big chunks
Cilantro - 1/3 cup (could add few mint leaves too)
Green chillies - 6 or as per taste
Garlic - 1 - 2 pods
Ginger - 1/2" piece peeled and chopped
Pepper corns - 1 tsp
Cloves - 3
Cinnamon - 1/2" stick
Green cardamom - 2

Method:
Soak rice in enough water (not the 1 1/2 cups I have mentioned above). Grind all the ingredients mentioned in 'To make a paste' without adding any water. In a pan, heat 3 TBSP of oil. When hot, add the ground paste. Sprinkle some salt and let it cook stirring frequently. When it is cooked, the raw smell of the onion should be gone and the oil should separate from the sides. When this happens, add all the chopped vegetables. Mix and cover with a lid and let the veggies cook for sometime. You are not trying to cook them completely here. They will cook with rice. Meanwhile, in another pan, heat the remaining 1 TBSP of oil. Drain the rice completely. When hot, add bay leaves, followed by cinnamon stick, cloves, black cardamom. When they pop, add the drained rice and saute for a minute or two. You are not trying to change the color of the rice, but you should coat the rice with a thin layer of oil. Turn off the heat.

Mix the contents of the pan with veggies and add the rice to it. Pour 1 1/2 cups of water and mix well. Adjust the salt and bring it to a boil. When it starts boiling, cover with a lid and lower the flame and let it cook till done. If I have to take care of other things when this cooks, I usually transfer the contents to a pan and put it in the pressure cooker. If you are using pressure cooker, don't wait for it to whistle. When it starts the hissing sound, turn off the heat and open when the pressure is completely down. Fluff with a fork. Serve with raita or even plain yogurt.

Enjoy.

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