Tag Archives: Pulav

Methi Cauliflower Rice

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This simple, flavorful Biryani style rice is super easy to make and great for a hurried weekday lunch or dinner. Of course, this recipe came about while I was trying to finish up some fresh methi leaves and cauliflower that was lying in my refrigerator!

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Β You will need:
1/2 to 1 cup Fresh Methi or Fenugreek leaves – This is optional, but the methi adds a very wonderful flavor to the rice; Wash and chop
Rice – 2 cups (I used Sona masoori, you may use Basmati too)
2 medium sized Onions – Peel, Wash and Chop
3 to 4 green chillies – Slit or coarsely mash in a mortar and pestle
Garlic – 3; Peel and mash roughly
1 Tomato – Wash and Chop into cubes
Cauliflower – 1.2 head; Break into florets, wash and blanch in hot water; Drain and keep aside
Salt to taste
3 tbsp Oil

Dry Powders:
1 tsp Turmeric Powder
1 tsp Red Chilli/Dhaniya Powder or Curry Powder
1 tsp Dhaniya powder or Coriander powder
1/2 tsp – Garam Masala (I used a homemade powder of roasted cinnamon, cloves, elaichi and mace)
1 tsp Pav bhaji masala

Method:
1. Wash the rice and cook in an electric cooker. I use the ratio 1 cup Rice to 2.5 Cups water for Sona Masoori Rice or 1 cup Rice to 1.5 cups water for Basmati Rice. While the rice is cooking you can prep all the other ingredients.
2. In a saucepan, bring 4 cups water to boil. Break the cauliflower into medium sized florets, wash and put it into the saucepan with boiling water. Add about 1 tsp salt to this water. Cover with a lid for about 5 mins. Drain. Keep aside.
3. Chop the onions, tomatoes, crush the garlic and green chillies and keep aside. Wash the methi leaves and chop and keep aside.
4. In a pan, heat 3 tbsp Oil. Add a small piece of cinnamon, 2 to 3 cloves, bay leaf and saute. Add the chopped onions, garlic, methi leaves and green chilli and fry until the onions are golden brown.


5. Add the chopped tomatoes, the dry powders and 1/2 tsp salt and saute until the tomatoes are mushy and the mixture is oily. At this point add the garam masala powder and mix well.


6. Add the blanched cauliflower and mix well. Add about 1/2 cup water close with a lid and cook for about 5 minutes until all the water evaporates.


7. Add the cooked rice at this point, salt to taste and 1/2 tsp garam masala powder. Mix well. Then add the pav bhaji masala powder and mix well.


8. You can add 1 tsp ghee at this point for flavor. Garnish with chopped cilantro and serve hot.

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Hope you enjoyed this recipe!! Thanks for stopping by.

 

 

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Mixed Vegetable Pulav

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On one of our train travels in India we happened to buy a box of Vegetable Biryani from a vendor who was selling it on the train. Surprisingly this was very delicious! If you have travelled on a train in India then you know that train food, especially food from the IRCTC pantry cart is something to be wary off! The food is barely edible.. I am hoping that they have improved ever since..However, the external vendors that sell food on the trains in the multiple stations do offer much more variety and tasty food. Not sure how hygienic these are, but for the most part the packaging looks good and food is pretty delicious. My daughter usually loves the Mixed Veg Biryani..she often asks me to make it just like “How it is on the train” when I make it at home. For me making pulav is easy because it is a one pot meal and I have mastered it enough that it does not take me more than 15 minutes to make itΒ πŸ™‚
This weekend I bought green beans, carrots and cauliflower fresh from the Farmer’s market. The produce was so fresh that I did not feel like putting it into the refrigerator..wanted to use it right away πŸ™‚ So Vegetable Pulav it was…

Follow this recipe to the “T” and I guarantee you a delicious rice recipe that you will keep coming back to πŸ™‚

Mixed Vegetable Pulav

Mixed Vegetable Pulav

You will need:

3 cups Rice – For Basmati rice use 1 cup rice to 1.5 cup water ratio; For Sona Masoori rice use 1 cup rice to 2 cups water ratio
1/2 cup Fresh Green Beans – String, wash and chop into finger sized pieces
2 Carrots – Peel, Wash and Chop into small pieces
1/4 head Cauliflower – Break into florets and wash
Fresh Green Peas – 1/2 cup (USe frozen if fresh is not available)
3 Medium Onions – Peel, Wash and Chop lengthwise
a few small pieces Cinnamon
3 cloves
4 tbsp Oil
Salt to taste

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For the Masala paste:
1 handful Fresh Mint leaves
1 handful Fresh Cilantro
3 tbsp Fresh grated Coconut (if using frozen, thaw before using)
3 pods garlic – Peel
a small piece ginger
a few small pieces of cinnamon
2 cloves
10 Green chillies (adjust accordingly, this recipe is for a medium spicy Pulav)

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Combine all of the above and grind into a smooth paste with 1/2 cup water in a food processor or blender. Keep aside.

Method:
1. Wash and soak the rice in water for about 1/2 hour.

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2. Prepare the Masala paste as above.
3. Chop all the vegetables as above.
4. In a Pressure cooker or Pressure pan, heat the oil. Add the cinnamon sticks and cloves. Saute for 2 minutes.

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5. Add the chopped onions and saute until light golden brown.

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6. Add the chopped veggies and mix well. Saute for a few minutes. Meanwhile drain the water from the soaked rice. Add the rice to the vegetables and saute for about 5 minutes.

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7. Add the masala paste, salt to taste and mix well. Saute for 2 or 3 minutes.

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8. Add water (6 cups for 3 cups as mentioned above). Mix well. Cover with the pressure cooker lid and allow 1 whistle. Turn off the stove and move to a cooler spot until the all pressure is relieved from the pan/cooker.

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9. Open the lid, mix gently and well. Allow to sit for a few minutes before serving. Serve hot with raita.

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Thanks for stopping by πŸ™‚