Pulaw Rice (Rice With Vegetables) Recipe - Cooking Index
|1 cup||237ml||Potato - cubed (medium)|
|1 cup||62g / 2.2oz||Onion - cut into chunks (large)|
|2||Carrots - cut into chunks|
|2||Roughly chopped green chillis - optional|
|1||Brinjal - cut into chunks (small)|
|1/2 cup||80g / 2.8oz||Chopped green beans - optional|
|2 cups||320g / 11oz||Basmati rice - washed and drained|
|4 cups||948ml||Water - (to 5)|
|Salt - to taste|
|2 teaspoons||10ml||Jeera - (cumin seeds)|
|1 1/2 tablespoons||22ml||Ghee|
|2||Cinnamon - optional|
|1||-- optional (to 2)|
|3||Curry leaves - (to 4)|
(This recipe is made in a pressure cooker. If you don't have one then use a large heavy pan that is large enough to let the rice expand.)
Heat the ghee in the pressure cooker or a large heavy based pan. When hot add the cinnamon sticks, cloves and the curry leaves stir. Add the jeera seeds and wait till they pop. Now add all the vegetables to the pan and stir. Add salt to taste. Gently stir for 4/5 minutes then add the washed and drained rice and stir again make sure the rice doesn't stick to the bottom. Once the rice is coated with oil add the water enough to cover the rice and the vegitables. If you are using a pressure cooker follow manufacturers instrucions place the lid on and put the whistle on and cook according to the rice settings for your cooker. If you are using a pan then don't put the lid on as it may boil over let it all simmer and cook until the vegetables are tender and the rice is done. If the water runs out before it's done add a little more. Serve hot, tastes really good on a cold winters day with fresh yogurt!
Granny's tip: If you are not sure how much water to add when cooking rice a general guide is to dip your index finger and touch the top of the rice the water should measure half way up your finger.
Serves 4 to 6
"How To Make Good Curries" by Helen Lawson
5 (40 votes)
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