Pulao is a one pot dish that would fit perfectly when you look for an easy fancy meal on a Sunday afternoon. There is lot of variations available in Indian cuisine when it comes to puloa. Matar pulao, Tawa pulao, Zafrani Pulao, Kashmiri pulao and many. This white veg pulao is made by tempering the whole spices and veggies. Basmati rice works the best and makes the pulao more aromatic. We do not add any onion, chilles or ginger garlic paste because that helps in retaining the perfect white colour in the pulao.
Soak the basmati rice for 30 minutes.
Frying the basmati rice in ghee before adding it to the veggies gives more long grained and perfectly cooked rice.
The ratio of water to the rice is 1:2. As we do not add any tomato or curd, 2 cups of water per cup of rice, works perfect.
Carrot and peas suits perfectly for this pulao. Corn, or chopped french beans can also be added.
Sugar helps in retaining the natural colour of the veggies.
Basmati rice 1 Cup
Water 2 cups
Salt as needed
Sugar 1 teaspoon
Carrot 1/4 cup chopped
Peas 1/4 cup
Cinnamon 1 inch piece
Bay leaves 1
Star anise 1
Ghee 4 tablespoon
How to Start?
Wash and soak the basmati rice for 30 minutes. Strain the rice after 30 minutes and set aside. Heat a pressure cooker and add 3 tablespoons ghee.
Once the ghee is hot enough, add the whole spices, and fry it for a minute.
Now add the vegetables, season with salt and sugar. Fry it for 2 minutes on medium flame.
Meanwhile in another wide kadai, add a tablespoon of ghee and fry the strained rice for a minute.
Add the rice to the vegetables now. Measure 2 cups of water and add it to the pressure pan. Check for salt and add if needed. Once the water starts boiling, close the pressure cooker and simmer the flame. Let it cook on low flame for exactly 12 minutes or alternatively you can also cook on high flame for 2 whistles.
After 12 minutes, open the lid and gently fluff the rice with fork and mix well.
Serve the white pulao with any egg or chicken gravy