Rice Pulao Recipes,

Vegetable Pulao


Ingredients

• 2 tbsp vegetable oil
• 1 black cardamom (optional)
• 1 green cardamom
• 1in piece of cassia bark or cinnamon
• 2 cloves
• 2 black peppercorns
• 2 tsp garam masala
• 1 onion, peeled and sliced
• 300 gm mixed vegetables,
• ¼ tsp salt
• ¼ tsp ground cumin
• 300 gm basmati rice, rinsed thoroughly

Directions

1. Heat the oil in a deep saucepan with a lid. Put in the black and green cardamoms, the cassia bark or cinnamon, the cloves and the peppercorns.
2. Stir for a moment so that they release their fragrance. Then add the onion and fry them for about 4 minutes or until they turn a light brown. Do not let them caramelize.
   
3. Tip in the vegetables and the salt and fry gently for 5 minutes. Now sprinkle in the cumin and add the rice. Stir everything well, and pour in 600ml/1 pint just boiled water.
   
4. Cover and simmer for 10 minutes, or until the rice has cooked. Serve hot with a raita salad.
   

Yogurt Salad Ingredients

• 2 cups plain yogurt
• 1 large cucumber, peeled, seeds removed, finely chopped
• 1 large tomato, peeled, seeds removed, finely chopped
• 3 tbsp minced fresh mint leaves
• 3 cloves Garlic, puréed with the blade of a knife
• 1/2 tsp salt
• 1/2 tsp ground garam masala
• Pinch sugar
• Pinch cayenne

Directions

1. Place the yogurt in a fine mesh strainer set over a bowl and drain for 1 hour. Discard the liquid in the bowl.
2. Place the drained yogurt in a medium bowl. Add the remaining ingredients and stir well to combine. Place, covered, in the refrigerator for 1 hour to cool and blend. Stir well and serve