Vegetable Pulao

I want to start 2018 with a delicious and healthy pulao recipe. I have been eating this pulao for over three decades now, and yet every time it is cooked, I can't get enough of it. I learnt this recipe from my mum, who made this every Sunday, while we were growing up. The whole family looked forward to the Sunday meals of pulao, meat curry and salad. Aah..small joys of life! This pulao goes well with any curry preparation or daal, you can have it with rajma, punjabi chole, chicken curry, goa sausage, beef curry, sorpotel etc.

Both my sisters and I still love to cook this on Sundays or birthdays and special occasions. My mum made this pulao without adding any vegetables, sometimes she'd add peas but that was occasional. You can cook it any way you like, if you are making a plain pulao, do not add the french beans, green peas and carrot. I add it so I can sneak in a few veggies in my son's plate and also looks colourful and appealing. Either way the pulao tastes great and you must try it next for your Sunday meal.

Recipe credit: Ms Cecilia Sequeira

Ingredients:

1. Basmati rice - 1 cup (240 ml cup)
2. Onion - 1 small
3. Tomato - 1 medium
4. Mixed vegetable - 1/4 - 1/2 cup 
5. Oil - 2 tbsp
6. Salt to taste
7. Stock cube - 1 no or 2 cups of liquid stock
8. Water - 2 cups

Spice Mix:

1. Peppercorn - 6 nos
2. Cloves - 2 nos
3. Cinnamon - 1 inch stick
4. Cardamom - 2 nos
5. Bay leaves - 2 nos
6. Turmeric powder - 1/2 teaspoon

Method:

1. Wash and soak rice for half hour before cooking.
2. Slice onions and tomatoes. Dice the french beans and carrots into half inch pieces.
3. Heat oil in a pan and add the whole spice mix. Fry for 30 seconds and then add onions.Add salt sparingly, since the stock will be salty.
4. Let it fry for about two minutes while stirring it constantly. Add the tomatoes and stir well.
5. Fry for about two minutes and then add the vegetables and the turmeric powder. Fry for about two minutes.
6. Add the liquid stock and bring to a boil. If not using liquid stock, add water and the stock cube and bring to a boil.
7. Add the rice and stir. Let it come to a boil. Once it comes to a boil, cover the pan with a lid, lower the flame and let it  cook for 10 minutes. Switch off the flame.
8. Do not open the lid, till you are ready to serve. As the steam trapped in ensures the rice continues cooking.  
9. Serve after you've let it rest for 20 minutes.

Notes:

1. You can check for salt, before you cover the pan, the stock should be a little salty. If it isn't add salt at this stage. Give it a stir and then cover with a lid.