Veg pulao, a coming together of long-grained rice, vegetables and spices, is a very popular dish across Indian culinary cultures, so much so that every region has its own method of making this rice delicacy. The veggie pulao is one such variation, and not only is it very easy to make, but it can also stay fresh for hours in a tiffin box or casserole until it is time for lunch.
Of the different aromatic rice dishes which make up the vibrant and diverse roster of Indian gastronomical cultures, the pulao remains a continued favourite. Made by infusing rice with the aromas of staple Indian spices and masalas, a well-made veggie pulao is a warm and hearty meal in itself when served with ghee, pickle and raita.
In fact, the veg pulao, generally made from long-grain rice, is also a dish that can stay fresh for hours. Whether it is packed into a lunchbox or prepared ahead of lunchtime, the pulao’s aromas and flavours remain as they are when it is cooked perfectly. To retain the freshness of the pulao, the rice must be soft enough, and the veggies steamed just right so they are prevented from turning into mush once the pulao has cooled.
And making the warm one-pot veg pulao dish is very uncomplicated. It involves sautéeing vegetables in spices like cinnamon and bay leaf, along with rice, before putting the entire mixture into a pressure cooker for steaming. Once c
Read MoreRinse basmati rice 3-4 times, until the water runs clear. Soak the rice for 20 minutes and drain well.
To make the pulao, heat ghee and oil in a heavy-bottomed kadai or non-stick pan. Add the cumin and all the whole spices and let them crackle.
Add the sliced onion, slit green chillies and ginger-garlic paste. Sauté until the mix turns golden.
Now, add the chopped mixed veggies, turmeric, garam masala and salt and cook for another 3-4 minutes.
Add the drained rice to the mixture and stir gently until the masala coats the rice completely. Pour in hot water and stir again.
Transfer the pulao into a pressure cooker and allow the cooker to whistle 3-4 times before taking the rice off the flame.
Let the pulao rest for 10 minutes until the pressure cooker has released all the steam. Open the lid of the cooker and fluff with a fork.
Garnish with the chopped fresh coriander and mint. Pack into a sealed or insulated lunchbox once the pulao cools slightly so it stays fresh longer.
Different veggies like mushrooms, corn, French beans and peas can be added to the pulao. However, add only those vegetables which can be cooked quickly and stay fresh for longer in a tiffin box or an airtight jar to retain the overall flavour of the pulao.
Browning of rice at the bottom of the pressure cooker generally occurs when the pulao is cooked in insufficient water. Stick to the 1:1.5 ratio for making the pulao in the cooker, that is, for every one part rice, add 1.5 parts of water.
The onions and ginger-garlic paste in the pulao will start to emit a pungent, sour smell when they are left undercooked. Ensure they are caramelised well and the pulao cooked perfectly, so the pulao stays fresh, with its aromas intact.
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