Vegetable pulao/pilaf and seasoned yogurt/raita

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I have written about this place before,  or may not. These two places are pretty close, Manchanbele and Savandurga. If you are at Bangalore and don’t want to drive long, these two are the perfect places to go, hiking or trekking. So this would always top in our weekend getaway plans too when I am there. As I was saying earlier, fresh farm produces on the way back home, always makes us stop with tremendous force and go through the emotional buying program. So is this time. I also try to get some clips, as we bought kilos of fresh veggies.

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We had kilos and kilos of vegetables, so decided to put them in best use, so why not a vegetable pulao to start with. Like best one to begin. My sister prepares awesome, pulao and she can make it with breeze. It appears on her table pretty often and every time with unique and best flavours. We do prepare many varieties of pulao may be some time I will try to put together all of them here. So here we go, with her recipe, for all of us.IMG_9592IMG_9588IMG_9601IMG_9597

It’s a complete meal by itself, one of the most desired items in lunch box and a pack of nutritious ingredients. Cooling properties in seasoned yogurt, raita, adds more zing to this colored rice.IMG_9608-001

Recipe for Veg Pulao

  • 1 cup rice
  • 2 cup mixed  chopped vegetables, like beans, carrot, capsicum/bell pepper, cauliflower etc.
  • 1/4 bunch mint leaves
  • 1 tbsp Ginger garlic paste
  • 1 Onion chopped
  • 2 Cloves, 2 elachi/ cardamom
  • 2 green chillies
  • 1 tbsp cumin seeds
  • 1 tbsp mustard seeds
  • 5 tbsp vegetable oil or ghee
  • 1/2 tbsp sugar
  • salt to taste

Place a pressure cooker on the stove on a medium flame, put the oil/ghee , mustard seeds, cumin seeds and let it splutter.  Add  clove and elachi stir for less than half-minute, add ginger garlic paste, mint leaves and suaté for a minute.  Add all chopped vegetables salt, sugar and turmeric powder and sauté for 2 minutes.

Add the rice stir well, add 2 cups of water. Adjust the salt requirement at this level. Close the pressure cooker lid and cook for 15 minutes or until 3 whistles.

Seasoned yogurt / Raita

  • 1 small cucumber
  • 1 small carrot
  • 1 tbsp chopped coriander leaves
  • 1 cup yogurt
  • 1 tbsp oil
  • 1/2 tbsp mustard seeds
  • 1 green chilli or less
  • Pinch of hing/asafoetida
  • Salt to taste

Grate cucumber and carrot mix with yogurt.  Place another small wok on the stove on a medium flame. Put the oil and mustard seeds in it. Let the mustards splutter, add the asafoetida and green chilli and take it out of the heat. Add this to yogurt mixture. Add the salt and stir well.

Serve Pulao with raita.

Best served fresh, however if refrigerated will stay for a day or two.

Serves 3 large portions

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