The Lean Veggie - Vegetable Pulao

Making the perfect pulao is a challenge for any cook. The important thing is the technique. The key is to perfectly cook every grain of rice - it should be soft, but also maintain it's perfect shape and not get all mushy.

This recipe has few ingredients. No masala powders are used. A few whole spices are added to the oil, and this gentle flavor permeates through the whole dish. You can add a variety of chopped vegetables if you like (potatoes, cauliflower, beans). I prefer using peas and maybe a few teaspoons of chopped bell pepper for color, and save the veggies for a curry that I serve with the pulao.

For cooking the rice, all you need is a heavy flat bottom non stick pan. This dish takes barely 20 minutes to prepare. But the key is to NOT serve it immediately. Letting the rice sit for sometime, helps it absorb the moisture, and firm up. Served up with my favorite coconut milk kootu, this combination is flavorful vegetarian food at its best!

Ingredients -

Basmathi rice - 1 cup

Frozen peas, chopped carrots and/or chopped peppers - 1 cup total

Green chilli - 1 long or 2 small

Cashewnuts - 1/4 cup (optional)

Finely chopped mint leaves - 2 tablespoons (optional)

Finely chopped cilantro - 2 tablespoons

Cloves - 4

Cinnamon stick - 1 inch

Cumin seeds - 1 tablespoon

Bayleaf - 1

Oil - 1 teaspoon

Method -

1) Take the rice in a bowl, pour enough water to cover. Then swish the rice around in the water and drain the water. Repeat this twice. Pour half cup water into the rice, and set the rice aside (the water will soak the rice and quicken the cooking process later, however, don't let the rice soak for more than 10 minutes)

2) Chop the green chillies finely.

3) Heat the oil, keep medium heat. Add all the spices except the cumin. Let the spices fry till fragrant (about 20 seconds or so)

4) Add the green chillies, cumin seeds and immediately add the rice

5) Maintaining medium heat, stir fry the rice gently. Make sure the rice does not stick to the bottom of the pan or turn brown.

6) Add the green peas, cashewnuts (if using) and continue to stir the rice. The rice will turn a shade of bright white. All the moisture will evaporate and the grains will become very dry. The total time for steps 5 and 6 is about 5 to 8 minutes on medium heat.

7) Add 2 and a half cups of water, 1.5 teaspoons of salt, the mint leaves and stir

8) Close the pan with a well fitting lid. Cook the rice on medium heat. The temperature at which the rice cooks is important. You should not let the water boil too much. At medium heat, you will see a few bubbles and the rice will absorb the water

9) Stir occasionally, but very carefully so that the rice does not break. Within 10 to 15 minutes, all the water will be visibly absorbed. Turn off the heat (with the lid closed)

10) After 10 minutes, open the lid. With a fork, gently fluff the rice out and sprinkle the cilantro leaves. Replace the lid (propped a little open on one side so that the steam escapes). Serve after 15 minutes