Ramzan Special Vegetarian Pulav

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Well, that is the name I can think of right now, because the dish I made is a trial based on Ramadan festival's special Ghee Rice. I have trimmed the quantity of ghee and the spices and added veggies to it, so I can claim this is a new recipe, which we can safely name as a version of vegetable pulav.

Ingredients:

Basmati Rice - 1 cup.
Water - 2 cups.

Ghee - 1 spoonful.
Oil - 1 spoonful.
Coriander leaves finely chopped - half a cup to one cup.
Cumin seeds - 1 spoonful
Ginger garlic paste - 1 spoonful.
Onion - 1 finely chopped.
Cinnamon Stick - 1 inch

Mixed vegetables - Beans, Potato, Carrot - 1 cup.

Preparation:

The order that worked for me:

  1. Wash Basmati rice and soak in lukewarm water for thirty minutes.
  2. Cut the vegetables into small pieces and pressure cook them.Make sure they don't get mashed up.Drain the excess water and let the veggies cool.
  3. Grind, Ginger, Garlic, Cinnamon and one or two spoonfuls of grated onion. This is the spice mix for your Pulav.
  4. Cook the Basmati Rice per the instruction on the cover. I cooked the rice in closed pan for ten minutes and let the rice cool off while I attended to the rest of the preparation.


Steps:


  1. Heat oil and ghee in a pan and add the Cumin seeds. 
  2. Add the spice mix and saute for a minute until you smell the spices cooked. The familiar aroma will tell you that. A careful hint here - The color of the spice mix should not look charred.
  3. Add the onion and saute until it turns pink.
  4. Add a pinch of salt.
  5. Add the coriander leaves and saute for less than a minute.One stir will do.
  6. Add the cooked vegetables and mix it well.
  7. Switch off the flame.
  8. Add a little salt to the Basmati rice and mix thoroughly without mashing the rice. Use a sharp edged ladle for the purpose or your clean hands.
  9. When you are ready to serve the Pulav, switch on the stove in low flame.
  10. Add the rice into the pan and mix slowly without mashing the contents. Remember to use the right ladle for the purpose.


Your pulav is ready to serve with pickle and raita..

Cooking time: Twenty minutes.

Comments

Anonymous said…
Just an observation. You have mentioned Basmati rice for your preparation and in my experience, I found that Seeragasamba rice was more appropriate for the menu. Whats your take on this?
3:13 PM
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