Crispy Eggplant and Potatoes.....Vegetarian

 Indian Veg Pulao Rice

This is the simplest way to cook a pulao or pilaf the famous basmati rice dish that goes with almost all Indian dishes. Its. a crowd pleaser and can be made even healthier by adding chopped vegetables of all kinds. In this recipe I am using frozen peas and carrots to keep it simple. I am using the Instant Pot on rice setting to cook this. 

Basmati Rice           1 cup

Serrano pepper.        To Taste

Cumin seeds            1 tsp

Green Cardamoms   2 

Cinnamon Stick        1 

Cloves                      2 

Bay Leaf                   1 

Pepper Corns            5

Ghee                         2 tbsp

Peas and Carrots       1/4 cup

Salt                             To taste

   

Heat ghee and add the bayleaf, one small cinnamon stick, cloves, lightly opened cardamom pods and the cumin seeds. ( If  serrano peppers are  to your liking they can now be added here ) Add the frozen peas, carrots ,salt, black pepper corns and stir. Let this cook for a quick minute then add the basmati rice to this and gently mix. At this stage add water and taste for salt. It needs to be slightly salty to taste, so as to flavor the rice and vegetables well. Close the Instant Pot and set to the rice setting. 

If cooking on a range add a little less than double water to rice using the same measuring cup used to measure rice.Cover and cook on medium heat. Do not stir. Use a fork to lightly fluff up the rice or check if its done.

For the Instant Pot follow rice to water ratio suggested.

When adding vegetables to the ghee, you can add potatoes, cauliflower, red bell peppers, chopped paneer cubes and onions too. Adding turmeric turns the rice a golden yellow to create a color contrast with vegetables. Can be served with a raita or any Indian dish.