Vegatable pulav |One pot meal| Tahri banane ki vidhi|
Pulav is vegetarian main course recipe. It is a party recipe. I often make pulao at home with different types of vegetables to give variety. Its an instant recipe.
Pulav are very easy to make.I often make pulao at home on holidays and simply serve it with raita,coriander chutney,or pappad(roasted or deep fried).
On occasions also I make pulao(paneer pulao,cauliflower and tomato pulao,mix veg pulao, tahri)and serve it with paneer butter masala,palak paneer,chanadal,dum aloo along with raita,salad,pappad.As for me,being my personal favourite, i can enjoy them without a slightest need of a side dish.
I have learnt to make varieties of pulao /biryani from my mother. I could very well remember her cooking for us when we were kids.I still wonder how she cooked these complex recipes with such ease. She was effortless and this quality of hers had inspired not only my cooking but also my nature as a whole.Spices can literally spice up our everyday cooking.I had learned to combine spices from my mother who taught me to come up with exiting and innovative mixes .I keep experimenting with my spices to enhance the flavour of the meals for my loved ones.They too keeps me motivated with their praises and genuine feedbacks.
Prep time:25min
Cook time:15min
Total time:40min
Cusine:Indian
Dish: Main dish
Author:Seema Priyadarshani
Ingredients:
1. 1teaspoon cumin seed(jeera)
2. 1teaspoon black peppercorn
3. 2 black cardmon(badi elaichi) crushed
4. 3 green cardmon(choti elaichi) crushed
5. 1 single strand mace(javitri)
6. 3 to 4 cloves(laung)
7. 1 and 1/2 inch cinnamon stick(dalchini)
8. 2 to 3 bay leaves(tej patta)
9. 3 to 4 redchilli(lalmirch )whole or broken
For pulao:
1. 1and 1/2 cup basmati rice
2. 1cup cauliflower florets cut into equal pieces
3. 1/2 cup potato cut into small equal pieces
4. 1/2 cup matar.
5. 2medium size tomato cut into pieces
6. 2 medium size onion thinely sliced
7. 2tablespoon coriander and mint leaves
8. Salt to taste
9. 3 to 5 tablespoon oil or ghee(clarified butter)
Spice for pulao:
1. 1tsp Turmeric(haldi)powder
2. 1/2tspCumin powder(jeera)
3 1/4tspBlackpeppercorn
powder(kalimirch)
4. 1tspCoriander powder(dhania)
5. 1/4tspRed chilli powder(lalmirch)
6. 1 tablespoon Ginger and garlic paste
Method:
1. Rinse ,wash and drain basmati rice(pulav rice).keep aside.
2. Heat oil or ghee in a heavy bottom pan or cooker
3. Fry cauliflower and potato pieces and place it on the kitchem paper so excess oil is absorb.
4. Add bay leaves and all the above garam masala(spices) in leftover hot oil,saute for 1 to 2 seconds and keep the flame low so that spices does not burn.
5. Saute for few seconds (2 or 3 seconds) and add thinly sliced onion.saute for 2 to 3 minute.
6. Add ginger and garlic paste and saute for 2to3seconds.when its raw aroma is gone add turmeric powder,cumin powder,black peeppercorn powder,coriander powder,redchilli powder and 1/4 cup water so spices does not burn.saute till masala realeases oil.
7. Add fried cauliflower,potato,and matar and saute for 2 to 3 min
8 Add rice , salt to taste and stir to fry for 2 to 3 minutes.
9. When rice turns glossy add water (1and 1/2cup rice then take 2 cups water).now add tomato pieces and (chopped)coriander leaves
9. Cover the lid tightly and keep flame at medium and let the rice simmer till its grains are cooked.If needed than add some more water.
10. If pressure cooking give one whistle.Vegetable spicy pulao is ready
11. Garnish pulao with chopped mint leaves and coriamder leaves .Serve pulao hot with your favourite curry and dal fry or simply with salad, raita and pappad.
Enjoy.
Note:
1. If 1and 1/2 cup rice is used only 2 cups of water is required.
2. Drain rice before cooking otherwise when kept in water for long will make pulao musshy
3. Add 1/2tablespoon lemon juice.(optional).
4. When pulao is cooked let it rest for 2 to 3 minutes before serving.
 |
| One pot meal ,Tahri |
Pulav is vegetarian main course recipe. It is a party recipe. I often make pulao at home with different types of vegetables to give variety. Its an instant recipe.
Pulav are very easy to make.I often make pulao at home on holidays and simply serve it with raita,coriander chutney,or pappad(roasted or deep fried).
On occasions also I make pulao(paneer pulao,cauliflower and tomato pulao,mix veg pulao, tahri)and serve it with paneer butter masala,palak paneer,chanadal,dum aloo along with raita,salad,pappad.As for me,being my personal favourite, i can enjoy them without a slightest need of a side dish.
I have learnt to make varieties of pulao /biryani from my mother. I could very well remember her cooking for us when we were kids.I still wonder how she cooked these complex recipes with such ease. She was effortless and this quality of hers had inspired not only my cooking but also my nature as a whole.Spices can literally spice up our everyday cooking.I had learned to combine spices from my mother who taught me to come up with exiting and innovative mixes .I keep experimenting with my spices to enhance the flavour of the meals for my loved ones.They too keeps me motivated with their praises and genuine feedbacks.
Prep time:25min
Cook time:15min
Total time:40min
Cusine:Indian
Dish: Main dish
Author:Seema Priyadarshani
Ingredients:
1. 1teaspoon cumin seed(jeera)
2. 1teaspoon black peppercorn
3. 2 black cardmon(badi elaichi) crushed
4. 3 green cardmon(choti elaichi) crushed
5. 1 single strand mace(javitri)
6. 3 to 4 cloves(laung)
7. 1 and 1/2 inch cinnamon stick(dalchini)
8. 2 to 3 bay leaves(tej patta)
9. 3 to 4 redchilli(lalmirch )whole or broken
For pulao:
1. 1and 1/2 cup basmati rice
2. 1cup cauliflower florets cut into equal pieces
3. 1/2 cup potato cut into small equal pieces
4. 1/2 cup matar.
5. 2medium size tomato cut into pieces
6. 2 medium size onion thinely sliced
7. 2tablespoon coriander and mint leaves
8. Salt to taste
9. 3 to 5 tablespoon oil or ghee(clarified butter)
Spice for pulao:
1. 1tsp Turmeric(haldi)powder
2. 1/2tspCumin powder(jeera)
3 1/4tspBlackpeppercorn
powder(kalimirch)
4. 1tspCoriander powder(dhania)
5. 1/4tspRed chilli powder(lalmirch)
6. 1 tablespoon Ginger and garlic paste
Method:
1. Rinse ,wash and drain basmati rice(pulav rice).keep aside.
2. Heat oil or ghee in a heavy bottom pan or cooker
3. Fry cauliflower and potato pieces and place it on the kitchem paper so excess oil is absorb.
4. Add bay leaves and all the above garam masala(spices) in leftover hot oil,saute for 1 to 2 seconds and keep the flame low so that spices does not burn.
5. Saute for few seconds (2 or 3 seconds) and add thinly sliced onion.saute for 2 to 3 minute.
6. Add ginger and garlic paste and saute for 2to3seconds.when its raw aroma is gone add turmeric powder,cumin powder,black peeppercorn powder,coriander powder,redchilli powder and 1/4 cup water so spices does not burn.saute till masala realeases oil.
7. Add fried cauliflower,potato,and matar and saute for 2 to 3 min
8 Add rice , salt to taste and stir to fry for 2 to 3 minutes.
9. When rice turns glossy add water (1and 1/2cup rice then take 2 cups water).now add tomato pieces and (chopped)coriander leaves
9. Cover the lid tightly and keep flame at medium and let the rice simmer till its grains are cooked.If needed than add some more water.
10. If pressure cooking give one whistle.Vegetable spicy pulao is ready
11. Garnish pulao with chopped mint leaves and coriamder leaves .Serve pulao hot with your favourite curry and dal fry or simply with salad, raita and pappad.
Enjoy.
Note:
1. If 1and 1/2 cup rice is used only 2 cups of water is required.
2. Drain rice before cooking otherwise when kept in water for long will make pulao musshy
3. Add 1/2tablespoon lemon juice.(optional).
4. When pulao is cooked let it rest for 2 to 3 minutes before serving.