Best Pulav Ever

My cousin visited us couple of years ago. One evening we were so busy chatting that we forgot to cook for dinner in time! So she decided to give me a break from cooking and make her pulav. It was quick and with nice cucumber raita on side, we had nice meal ready in just 20 minutes. I have been regularly making that pulav ever since! It comes out great with brown rice or quinoa too.

1 cup Long Grain Rice
1 small Potato
1 small Shallot (or very small onion)
10-12 Green Beans
Few Florets of Califlower
1 small or 4-5 Baby Carrots
2-3 Green Chilies
Few Cashews (Split lengthwise)
Salt as needed
2 tbsp Oil
Masala -  2 Cardamom pods, 2-3 black peppers, 2 cloves, 1 stick Cinnamon, 2 Bay Leaves, 1/2 tsp Cumin Seeds
2 cups Hot Water

Preparation -
Wash and drain rice and set aside and then start prep work. 
Peel and cut Potato into 1" cubes.
Slice shallot/onion.
Remove tips of green beans and cut into 1" long pieces.
Cut baby carrots into 4 pieces lengthwise, or similarly make carrots sticks if using regular carrot.
Heat oil in thick bottom vessel.
Add all the Masala ingredients and let them sizzle for couple of minutes.Add slit green chilies and saute.
Add cashews and roast till golden brown.
Now add shallot/onion. Saute until translucent.
Not add potatoes, carrots, green beans in that order while sauteing for 2-3 minutes after ever vegetable.
Lastly add rice, saute for about 6-7 minutes. Add salt.
Add hot water, boil it on high heat.
Lower the heat to medium and cover. Let the rice cook for 15 minutes.
Enjoy with simple cucumber-tomato raita.

Tips -
I have always cooked brown rice pulav in rice cooker so I wont be able to tell you the time it takes on stove top.
Quinoa cooks almost in 12-15 minutes.


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