This is a variety fo vegetable pulao which i made recently on a week day. Having less time in hand i had to make something which is a meal by itself and is also tasty…so here goes
This is my entry to Sunita’s “Think spice-think saffron “…
Soak the basmati rice in water for 30 mins and cook it with the whole masala powder till each grain seperates. (While cooking one could also add 1-2 tsp of ghee, increases the flavour of the rice)
Once the rice is cooked remove the rice on a plate and let it cook and let the rice grains seperate.
Take a kadai and heat oil in it.
Add finely diced onions and ginger-garlic paste to it and saute till the onions turn little brown in colour.
Once the raw smell of the ginger - garlic paste is gone add, pureed tomatoes and let it cook till the oil seperates on the sides of the kadai..
Add the other diced vegetables and let it cook.
Once the vegetables are 80% cooked, add the masala powders and cook till the vegetables are well done.
Add the cooked rice, salt and mix well and cook under a very low flame with the lid closed so that all the flavour seeps in the rice...
Dissolve saffron in little luke warm milk and set aside for 15 minutes. Add the saffron milk to the rice and mix well...
Garnish with corriander leaves and serve with raita
I have made capsicum rice and phudina rice..so thought of combinig these two and see how it comes out…since i like coconut very much…have also added coconut to get that coconutty, minty flavour in the capsicum rice
Capsicum Rice (with mint)
Cook the basmati rice seperately, while cooking add the whole masalas also sothat the flavour seeps into the rice.
Once the rice is cooked, remove the whole masalas, take out the rice on a plate and set aside to cool.
Grind coconut, green chillies and the mint together to form a smooth paste
Heat oil in a kadai and add finely diced onions and the ginger garlic paste and saute till the onions are pink in colour.
Add the diced capsicum and let it get cooked. Add the required amount of salt to it.
Once the capsicums are cooked, add the coconut-mint paste and cook it further. Take care that the coconut does not get burnt.
Once this is cooked, add the cooked basmati rice and mix well.
Serve hot with curd or potato chips...
For garnish, one could add fried kaju.