VEGETABLE PULAO USING LONG GRAIN BASMATI RICE
INGREDIENTS
Long Grain Basmati Rice (Indian 1121) - 350 gm
Water - Double the rice by volume e.g. 1 cup rice needs 2 cups water
Cumin Seeds - 1/2 tspn
Black Pepper corns - 8
Cloves - 5
Cinnamon - 1 inch stick
Green Chilies - 2 (Slit into 4)
Onions - 1 small
Chana dal (chickpea yellow dal) - 1/4 tspn
Tur dal (Yellow lentil) - 1/4 tspn
Cashews - 8 (broken or diced)
Oil - 2 tbsn (50 ml)
Finely Diced vegetables (little cubes) - 1 cup (50-100 gm)
Salt - 1 tspn (adjust according to taste)
Procedure
Soak the rice in double the water (by volume and not weight) for 20 minutes. Take a non-stick pan with lid. Put oil in the pan and let it warm. Add cumin, black pepper, cloves and cinnamon. After a minute add chana dal, tur dal, onions and chilies and let the onions turn golden. Add vegetables and cashews and saute for 2 minutes. Now add rice along with water and salt. Let one boil come. Put on the lid. Simmer the gas stove. Cover the lid with a thick cloth to avoid steam escape for 10-15 minutes. Now is the time to check. Pull out a grain of rice and try pressing it on the kitchen top, it should be tender in texture throughout. If grainy then it is not yet. If mushy or gooey then it is over-cooked. When nearly done, turn the gas off and keep the lid on for 5-10 minutes. Garnish with coriander leaves and fried cashews. Serve hot with yogurt.
Note - Don't mix / move the rice till done.
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