Indian Bread and Rice Recipes - Vegetable Pulao (Sabzi Pulao) Recipe

Ingredients

• 1 1/2 cups (300 g) uncooked long­grain rice (preferably Basmati)

• 1 tablespoon ghee or butter

• 1 teaspoon cumin seeds

• 1 cinnamon stick (2 in/5 cm)

• 5 green cardamom pods, bruised

• 7 cloves

• 1 medium onion, diced

• 1 tablespoon yogurt

• 2 medium tomatoes, diced

• 1 cup (170g) diced, cooked potatoes

• 1 cup (100 g) finely sliced green beans

• 1 cup (120 g) diced carrot

• Pinch of saffron threads, soaked in 1 tablespoon of hot milk for 15 minutes

• 1 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 3 cups (750 ml) water

• 1 1/2 teaspoons salt

• Fresh coriander leaves (cilantro), to garnish

---

Method:

1. Wash the rice in a pot, leaving enough water to just cover the rice and soak for 30 minutes. Drain and set aside.

2. Heat the ghee in a wok and stir-fry the cumin, cinnamon, cardamom and cloves for 1 minute until they begin to crackle. Add the onion and stir-fry until golden, then add the yogurt, vegetables, saffron, turmeric, coriander and 1/2 cup (125 ml) of water. Cover and simmer for 3 minutes.

3. Add 2 1/2 cups (625 ml) of water, the drained rice and salt. Stir, bring to a boil, then simmer uncovered for about 10 minutes until the water is completely absorbed.

4. Cover the wok with a damp towel, then cover with the lid, and cook over very low heat for 5 to 10 minutes. Remove from the heat, keep covered and leave to stand for 15 to 20 minutes. Stir gently with a fork and serve garnished with coriander leaves.