Thursday, 10 September 2015

Vegetable Pulao #sikandalouscuisine


This is a lovely pulao and one gets to use up vegetables that one has at hand in the fridge - comes out wholesome and delicious. I use ghee and mustard oil together here .I also add milk at the end and give  ' dum ' in the oven for 20 minutes or so at 170C , again optional
500 Grams Rice - Soaked in water , drained.
2 Onions Chopped.
2 Tomatoes Chopped.
200 Grams Paneer - Cubed and fried , then left in hot water which has a bit of haldi .
250 Grams Assorted Vegetable - I used Cauliflower floret ,Some Beans , Peas.
1.5 Tablespoons Ginger Minced .
1 Tablespoon Garlic Paste.
5-7 Split Green Cardamon.
2" Cinnamon Stick.
10-15 Black Peppercorns.
7-10 Cloves.
1.5 Teaspoons Jeera.
1 Level Teaspoon Haldi
Salt
Chilies
1 Heaped Teaspoon Garam Masala to add to milk
2 Tablespoons Ghee + 1 Tablespoon to add to milk
2 Tablespoons Mustard Oil
150 Ml Hot Milk - Add a few strands of Kesar which has been warmed up on a tawa along with 1 tablespoon ghee and garam masala
Make a Stock - This is optional , but really uplifts the flavors.In a potli / Muslin cloth tie up 1 teaspoon each dhania seeds , sauf , 1/2 crushed Nutmeg and some mace along with broken black cardamon .Bring to boil 800 Ml water with the potli and 2  Tej Puttas , turn off heat after 5 minutes and leave covered for flavors to develop for 30 or longer minutes while you prep for the pulao.
Heat ghee and oil , splutter jeera , add cardamon , cinnamon , black peppercorns , cloves . When aromatic add onions , cook till they begin to turn color then add tomatoes and ginger along with haldi , salt and chilies.When oil separates saute rice for 2 minutes , then add the vegetables and saute them for 3-4 minutes.

Now add enough water to cover the rice and 1" above , at this stage taste water for salt , it should be on the higher side , cover and cook on medium for 5 minutes and another 10 minutes on low or till just about done.Now add paneer , sprinkle the milk and leave on dum for 20 minutes.



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