White Pulao or spiced rice recipe is a Persian cuisine-influenced rice recipe popularly known as pilaf rice. Veg pulao or Vegetable pulav is a variation of the famous meat pulao, prepared with long-grain rice, mixed vegetables and herbs. It is usually prepared as a lunch or tiffin box and served with a yoghurt-based raita or a simple curry.
There are countless ways to make this simple spiced rice but it depends on the place and the occasion. This particular white-coloured pulao is mostly prepared for grand occasions like weddings or banquets. It is best served with a combination of spicy curries like salan, salna or even spicy dal recipes. However, it is not mandatory and can be served with additional side dishes like boondi, sev mix and even chips.
Ingredients required
Basmati rice – 1 cup
Potatoes – 2
Carrot – 2
Beans – 50 grams
Green peas – 1/2 cup
Big onion – 1
Ripe tomatoes – 1
Green Chillies – 5
Ginger garlic paste – 1 tbsp
Cumin – 1 spoon
Cinnamon – 1
Cloves – 3
Cardamom – 3
Brinjhi leaves – 1
Oil – required quantity
Ghee – As required
Coriander leaves – a little
Salt – as per taste
Recipe
First, sift the basmati rice well two or three times and soak it for about 30 minutes.
Now place a pan in the oven and heat oil and ghee as required.
Then, add brinjal leaves, cumin seeds, cloves, cinnamon and cardamom and mix well.
Add finely chopped large onions and fry well.
Once the onions are fried translucent, add the chopped tomatoes and green chillies cut lengthwise and fry for 2 minutes on medium flame.
Now, add finely chopped potatoes, carrots, beans, green peas and a pinch of salt and fry for a minute or two.
Add the ginger-garlic paste and fry until the green smell goes away.
Pour 1 and 1/2 tsp water for one tamal basmati rice and bring to a boil.
Add the soaked basmati rice to that and bring to a boil.
Add salt if required and once the water is reduced to 80% cover the pot and cook on medium flame until you hear a whistle.
Open the stove once the pressure subsides and the white vegetable pulao is ready and can be served as a side dish with mild masala and kamakama flavour.
Finally, sprinkle the chopped coriander leaves over the bula pour chicken, mutton and mushroom gravy and serve.
