Veggie Pulao

Veggie Pulao

Ingredients:

1 1/4 cup rice Basmati Rice (we measure rice as 1 cup plus a handful for luck! which is about 1/4 cup)

1 can chickpeas (drained, rinsed)

1 medium sized onion finely chopped

1 tsp ginger paste

1 tsp garlic paste

2 green chillies chopped (optional)

1 ½ tsp cumin seeds

Oil (approximately 3 TBSPs, enough to coat your pan)

2 tsp coriander powder

1 tsp garam masala

1 1/2 tsp cumin powder

1/4 tsp tumeric powder

Red chilli powder (as spicy hot as you like)

Salt (approximately 2 tsps or to taste)

1 – 1 1/2 cups water approximately

2 cups vegetable broth

3 small potatoes, peeled and cubed

2 – 4 carrots, cut up

2 – 3 stalks of celery cut up

DIRECTIONS:

SOAK basmati rice and set aside for a minimum of 30 minutes.

Preheat oven to 200 degrees.

Heat oil in pan on high heat. Add cumin seeds and stir allowing them to release their fragrance and infuse the oil.

Add onions. Stir until they become translucent. Add 1 tsp salt. Stir. Add garlic and ginger paste. Add green chillies. If you’re coughing when you add them, it’s gonna be hot, yo! That’s good 🙂 Let the green chililies release their oil (about a minute). Add dry spices and 1/4 cup of water to make a paste. Add carrots, potatoes and celery. Add splashes of water and let the veggies cook and take in the spices for a approximately 4 – 5 minutes. Add chickpeas and stir in. Drain soaked rice and add to veggie mixture.

Pour in veggie broth and approximately 1 – 1 1/2 cups of water. Add another teaspoon of salt (or to taste). You want enough liquid to cover the veggies but not so much that they are drowning. Bring pot to boil. When you get to boiling point, reduce heat to medium-low. Let pulao cook until most of the water is cooked out, veggies are soft and rice is almost fully cooked. You’ll see air pockets (like hole columns – teehee) that form in the center.

When the dish is almost fully cooked (you’ll know because the potatoes are cooked through), cover and place in preheated oven for 20 – 30 minutes to dry out remaining water.

Remove from oven and serve with yogurt and pickle. Soooo comforting and satisfying! 😛

Things to take note of:

  1. You can add other veggies besides carrots and celery like broccoli (add at end as it gets mushy) or cauliflower or peas, or corn. You can also remove the potatoes if that’s too much of a carb load for you but we do like our carbs soooo… 🙂
  2. You can substitute chickpeas for red kidney beans from a can or lentils (but they tend to get lost in the pulao and mushy).
  3. Make sure to rinse the rice and set aside for at least 30 minutes in a warm water soak.
Check out Cooks Who Feed to get an apron like mine!