Vegetable pulao

Ingredients

• White rice

  long-grain, parboiled, dry, enriched

  1 ½ cup or 281g

• Carrots

  raw

  2 small or 100g

• Green beans

  raw

  1 cup, pieces or 100g

• Green peas

  frozen

  ½ cup or 67g

• Potato

  raw, with skin

  4 Potato small or 680g

• Onion

  raw

  ½ medium or 55g

• Tomatoes

  red, raw

  1 medium whole or 123g

• Ground ginger

  ½ tsp or 0.9g

• Garlic

  raw

  2 cloves, minced or 6g

• Green chilies

  diced, canned

  1 tbsp or 15g

• Sunflower oil

  linoleic (~65%)

  2 tbsp or 27g

• Cumin seed

  ½ tsp, whole or 1g

• Black pepper

  ground

  1 dash or 0.1g

• Cardamom

  2 ⅞ tsp, ground or 6g

• Cinnamon

  ground

  1 tbsp or 8g

Directions

1. rinse rinse till the water runs clear of starch and become transparent while rinsing. soak the rice in enough water for 30 minutes. drain and keep aside. in a deep thick bottomed pot or pan, heat ghee/oil and fry all the whole spices mentioned above, till the oil becomes fragrant add the onions and saute them till golden. saute the onions on a low flame and stir often for uniform browning. add the ginger-garlic-green chili paste and saute for 10 to 12 seconds. add the tomatoes and saute for 2-3 minutes on a low flame. add all the veggies and saute again for 2-3 minutes on a low flame. add drained rice and saute gently for 2 minutes on a low flame, so that the rice gets well coated with the oil. pour water and stir. sprinkle 6 to 7 drops of lime juice. season with salt and stir again. cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked. check in between a few times to check if the water is enough. depending on the quality of rice, you may need to add less or more water. with a fork too, you can gently stir the rice without breaking the rice grains. once the rice grains are cooked, fluff and let the rice stand for 5 minutes. serve the veg pulao hot with some side salad, sliced onion & lemon wedges or raita. you can also garnish veg pulao with chopped coriander or mint leaves.