Vegetable Pulao
Ingredients Methods
  • 225 gm/ 1 cup basmati rice washed and soaked in cold water for 30 minutes
  • 1 tsp canola or sunflower oil
  • 1 tsp cumin seeds
  • 4 cloves
  • 1 inch cinnamon stick
  • 4 cardamom pods
  • 2 bay leaves
  • 1 red onion finely sliced
  • 100 gm cauliflower, cut into 1 cm/1/2 inch slices
  • 100 gm peas
  • 2 medium carrots, cut 2.5 cm/ 1 inch slices
  • 25 gm/ 1/3 cup raisin
  • 1 medium potato, cut into 1 cm / ½ inch pieces
  • 1 tsp garam masala ground
  • ½ tea spoon ground red chili
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 500 cc / 2 cups water
  • Coriander leaves
Image Placeholder Wash rice and leave it to drain in colander. Heat the oil in a nonstick pressure cooker over medium heat. Add the cumin seeds followed by cloves, cinnamon stick, cardamom and bay leaves. Let the spices sputter for 15-20 seconds, then add the onion and fry until golden. Add the rice & gently stir fry for2-3 minutes, add all vegetables, garam masala, chili, turmeric powder, salt and raisin. Then pour water. Bring to boil for 1 minute then reduce the heat to low, cover and cook for 15 minutes or until tender. If there is any water left, dry off on a high heat. Garnish with washed coriander leaves. Serve with low fat plain yogurt.