Tuesday, January 11, 2011

Gujarati Veg. Pulao


When family and friends invite us for dinner/lunch during our India visit, I always request them to let me help them in the preparation so I get to learn new things. Of course, it's not always possible for me as well as for them as time is so short and we have to do so many things. But one such lucky afternoon, I got a chance to visit my husband's aunt and I could help her in the preparation as well as I learnt many new things. This Gujarati Veg. Pulao was one of the many things I learnt that day. It's nothing fancy just a simple pulao but what stood out was the addition of generous amount of lemon juice and sugar combo.

Gujarati Veg. Pulao
Ingredients
1/2 cup basmati, rinsed, drained
1 1/2 cup mixed veggies
2 tsp Gujarati Garam Masala
1 tsp Coriander-Cumin seed powder
1 tsp paprika or mild chili powder
salt to taste
2 cups warm water

Mix together
1 tbsp freshly squeezed lemon juice
1 tsp sugar

Tempering
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2-3 cloves
1 bay leaf
2 tsp green chili-ginger paste (or to taste)
1 tsp garlic paste (optional)
1/2 onion, thinly sliced

Garnish
1 tsp ghee/clarified butter

Method
1. Heat oil in a saucepan.
2. Add all the whole spices for the tempering.
3. As the spices sizzle, add onion. Fry till onion is soft.
4. Now, add pastes. Saute for 1 minute.
5. Add drained basmati rice. Fr for 1 minute.
6. Add veggies and remaining powders. Fry for 1 minute.
7. Add water, salt and bring to boil.
8. Stir in lemon-sugar mixture.
9. Lower the gas to medium. Cover and let it cook.
10. Cook for 15 minutes or till rice is cooked.
11. Switch off the gas. Drizzle some clarified butter on top. Cover and set aside.

Note -
1. I generally use less rice and more veggies in my pulao recipes. For the traditional version, use 1 cup basmati and 1/2 cup veggies.
2. I used green beans, carrots, potatoes, green peas, yellow corn & colored bell peppers.

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