Veg Pulao in handi

Dish name: Veg Pulao in handi

Pulao can be cooked in many ways,either by adding all the ingredients in one single pot or by  adding vegetables cooked in gravy in a pan to the rice  cooked in another vessel .You can make Pulao with any vegetables you like .Cooking in the  pressure cooker saves time but most of us like it when cooked in a skillet or big handi.Its versatile recipe and simply cooking it with a single Vegetable and minimum spices also makes it tasty.Its filling and an easy to cook option for tiffin.In every house you will find a new version of cooking the Pulao.Here I share with you my style of cooking it.

What we need:

  • Basmati rice-1 1/2 cup
  • Water-3 cups
  • Ghee-3 tbsp
  • Green peas+ carrot-1/2 cup
  • Potato-1 small
  • Onion-1medium, sliced
  • Tomato-1 small,sliced
  • Curd-1 tbsp
  • Turmeric -1/2 tsp
  • Coriander powder-1 tsp
  • Red chilli powder-1/2 tsp
  • Garam masala powder-1/2 tsp
  • Shahjeera(Caraway seeds)-1 tsp
  • Cardomom- 4
  • Cloves-4
  • Cinnamon stick-1 long
  • Black pepper corn-6 to 7
  • Bayleaf-1
  • To ground in pestle:1 tsp cumin+1/2 inch ginger+7 garlic cloves+ 2 green chillies
  • Salt
  • Maggi veg masala cube-1 or sabzi masala-1 tsp
  • Coriander leaves-1/4 cup
  • Kasuri methi-1 tsp
  • Raisins – a handful
  • How we make:

We make the Pulao in a copper handi to enjoy the rich taste of Pulao .You can even cook in a non stick thick bottom handi.Wash and soak the rice for 30 mins prior to cooking.

  • Heat ghee in the handi on medium flame
  • Add the whole garam masala and give a quick stir
  • Now add the ground mixture and saute it for 2 mins
  • Add onions and saute til onions turn transparent
  • Add the tomatoes and vegetables and stir well
  • Cover the lid for 3 mins
  • When  vegetables turn a little soft,add turmeric,coriander powder,red chilli powder and garam masala powder to this
  • After few mins you can see the oil separates from the vegetables
  • Add some salt and Maggi cube and water
  • Let the water boil
  • Check if you need to add more salt and dry spices as per your choice
  • When water starts to boil add the soaked rice and make the flame high
  • Add the coriander leaves and cover the lid partially
  • Slowly water gets absorbed in the rice
  • After 5 to 7 mins cover the lid completely and make the flame slow
  • when the steam starts to leave the vessel ,open the lid add raisins and Kasuri methi and once again cover and cook till rice is done
  • Serve hot with salad or raita of your choice
  • IMG_20170815_170101

I chose to add raisins,you can even add cashews.Seasonal vegetables can be added or even beans,baby corn, cauliflower if available at home .

Total time spent: soaking(30 mins)+cooking(30 mins)

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