Vegetable Pulao

VEGETABLE PULAO

Vegetable Pulao or Veg Pulao is a spicy rice dish prepared by cooking rice with various vegetable, spices and coconut milk.

Recipe Type: Main Dish

Cuisine: Indian

Preparation Time: 30minutes

Cooking time: 20 minutes

Serves: 4 serving

Author: Saranya Prabhu

Ingredients (1Cup = 250ml):

For rice

• 1.5 cup Basmati Rice
• enough water for soaking rice

Vegetable and other ingredients:

• 2 to 3 tablespoon Ghee or oil
• 1/2 Cup thinly sliced onion
• 1/3 cup chopped tomato
• 2 teaspoon ginger-garlic paste
• 2 to 3 green chillies
• 2 tablespoon coriander leaves (dhania patta)
• 1 tablespoon mint leaves (pudina patta)
• 1/4 teaspoon turmeric powder (haldi)
• 1/2 teaspoon red chilli powder (lal mirch powder)
• 1 teaspoon coriander powder (dhania powder)
• 1 pinch asafoetida (hing)
• 3 cups mix vegetable (i used a mix of cauliflower, french beans, potatoes and carrot) 
• 1/3 cup green peas (Fresh or Frozen)
• 2 tablespoon coconut milk 
• 2.5 cups water
• salt as required.

whole spices:

• 2 small bay leaf  (tejpatta)
• 2 to 3 cloves (lavang)
• 4 to 5 black pepper (sabut kali mirch)
• 1/2 inch cinnamon (dalchini)
• 2 green cardamoms (hari elaichi)
• 1 star anise (chakri phool)
• 1 teaspoon fennel seeds (saunf)
• 1/2 teaspoon cumin seeds (jeera)

HOW TO MAKE:

1. Rinse rice in running water, then soak the rice in running water for 30 min.
2. After 30 min drain the water and keep aside the rice.
3. Heat oil or ghee in a pressure cooker. Add all the whole spices mentioned above. Saute the spice for 2 min.
4. Now add onions. Stir and saute till the onions start to become golden.
5. Now add ginger garlic paste, green chillies, coriander leaves and mint leaves. Saute till raw aroma of ginger-garlic goes away.
6. then add the chopped tomatoes.
7. next add the spice powders - turmeric powder, red chilli powder, coriander powder and a pinch of asafoetida.
8. saute this spice mixture till the tomatoes soften and become mushy. 
9. Now add all chopped vegetables and peas. Mix well with the spice mixture.
10. Now add soaked and drained rice, Stire gently and saute the rice for a minute.
11. Add 2.5 cups water, coconut milk and salt as per taste.
12. cover the pressure cooker with a lid and pressure cook pulao on medium to high flame for 1 whistle. (it may take 12 to 15min).
13. Turn off flame. Let it cool at room temperature. Open the lid once the pressure comes down..
14. Fluff the rice gently and serve veg pulao with raita or salad.  

Fried Chicken Kabab

FRIED CHICKEN KABAB

Chicken coated in batter and deep fried. Crispy outside juicy from inside.

Recipe Type: Appetizer/ Snacks
Cuisine: Indian
Prep time: 6 hours
Cooking time: 20min
Serves: 5-6 people
Author: Saranya Prabhu

Ingredients:

1-kilo chicken
1cup yogurt
1/4 teaspoon turmeric powder

2 tablespoon Maida/ all purpose flour
1 tablespoon corn flour
2 tablespoon red chilli powder
1 tablespoon garam masala
1 teaspoon coriander powder
2 tablespoon ginger and garlic paste
2 eggs
1/4 teaspoon red food colour (optional)
Juice of 2 lime or to taste
Salt as per taste
Oil for frying

How to Cook:

Marination:

Stage 1:  In a bowl add chicken,  yogurt 1/2 lime juice and turmeric powder.  Mix well and allow to marinate to 2 hours.

After 2 hours drain the excess yogurt from the chicken.

Stage 2:  In a bowl mix all the ingredients from Maida to salt. Add a few drops of water if the batter is very thick.
Now add chicken pieces and mix to coat well.
Cover and refrigerate overnight or for minimum 3 hours.  ( Resting tenderizes the chicken and it absorbs flavours well)

Frying:

Heat oil on high heat in a deep vessel. Reduce the heat to medium-high and start adding chicken pieces.
A few pieces at a time.

Fry for 4 to 5 min turning occasionally

Drain on paper towel and serve hot with few lime wedges and onion rings.