Vegetable pulav

A yummy and healthy pulav loaded with veggies. A one pot meal perfect for lunchbox.

Ingredients:

Basmati / Biriyani Rice - 2 cups, washed and drained

Onion - 1, finely chopped

Tomato - 1, chopped

Chopped mixed vegetables - about1.5 to 2 cups 

(I used beans, carrot, capsicum, green peas, potatoes, cauliflower and babycorns)

Ginger garlic paste - 1 tsp

Ghee or oil - 2 tbsp

Green chillies - 2 or 3, grind to a paste

Salt to taste

Whole spices

Cinnamon - 2 inch piece

Green cardamom - 2

Cloves - 4

Star anise - 1/2 of a flower

Bay leaves - 2

To garnish

Cashewnuts and raisins roasted in ghee 

Coriander leaves chopped

Preparation:

1. Heat ghee/oil in a pan and add the whole spices and fry for a minute. Then add ginger garlic paste and ground green chillies and saute. Add onions and mixed veggies and tomato and saute for 2-3 minutes.

2. Add the rice and combine everything well. Meanwhile boil 4 cups of water in another pan/kettle. Pour the boiling water and enough salt and cook covered till rice and veggies are cooked and all the water is evaporated.

3. Garnish with coriander leaves and Cashewnuts and raisins roasted in ghee.

Enjoy with raitha, papad and pickle.

This image is for Susan's B&W Wednesday.

The healthy pulav goes to the following events

Cook with spices: Cardamom

Royal feast - Biriyani

Let's Cook: Rice

Kerala Kitchen - Jan 2012 hosted by Kaveri