Very Easy 'Vegetable Pulao' ( vegetable-rice)

                                                  Vegetable Pulao: the easy way. 

This is one method by which children can be made o eat vegetables with ease! It is also a very good dish to try for beginners as, there is almost nil chance of it coming out bad. It is very tasty in spite of being so easy. Try and see for yourself!

Ingredients:-

1.  Long grained rice- 120gm.( approx 1 1/4 cup);    2.  fresh shelled peas- 80gm.;    3.  Cauliflower- about 120gm;     4.  Potatoes - 2,medium (200-250gm.);     5.  Onions- 3 medium;    6.  Tomatoes-  3 medium (about 150gm.);    7.  Ginger- about 1-inch piece;    8.  Fresh coriander(hara dhania)- a small bunch;    9.Green chillies-3-4 or more if you like it spicy;     

10.  Cumin seeds (jeera)- 1 tsp.;    11.  Desi ghee or veg. oil- about 70 ml +2 Tbsp.;   12.  Salt- as per your taste. 

Method:-  

1.  Wash and cut cauliflower into small florets; peel wash and chop potatoes into small pieces; skin and slice onions lengthwise; wash and chop green chillies and fresh coriander; peel, wash and grate ginger; wash and chop tomatoes into small pieces.

2.  This pulao is prepared by cooking the vegetables and rice separately so first of all you have to make the 'sabzi'. Heet ghee or oil in a kadhai or big fry-pan, add cumin seeds and when they turn slightly brown, add sliced onions. Stir-fry till onions become pink and add grated ginger and chopped chillies. Keep stir-frying till onions are pinkish-brown and then add peas, fry a bit more and add cauliflower and potatoes. Mix-in salt also. Lower the heat, cover with a lid and let cook, turning from time to time with a spatula, till vegetables, specially potatoes are almost cooked. At this stage, add chopped tomatoes and coriander reserving some coriander for final garnish. Cover and let cook for some more time, turning every few minutes. Once the vegetable is nicely cooked, check for seasoning, i.e., salt and chili.  

3. While the vegetable is cooking, wash rice 3-4 times and boil in plenty of water. When cooked, strain  and keep the rice aside, without lid, to cool slightly.

4.  Once the vegetble has been cooked and rice are also ready, add about 2 tablespoons of oil/ghee to the vegetable, about 1/2 tsp. of salt and 1/4 tsp. of chili powder, mix and then add cooked rice. Toss rice and vegetable with light hands, to mix thoroughly without breaking the rice-grains. Check for seasoning again and if you have to add anything, sprinkle it over the pulao and toss lightly with a wide spatula.     

5.  Your pulao is ready to eat! It tastes divine with 'mithi sonth' i.e.'Imli ki chatni' ( sweet and sour tamarind sauce), tomato ketchup or 'Raita'.

Note:- Any other winter vegetables like carrots and french beans can also be added to this pulao, by reducing the quantity of other vegetables slightly. You must remember though that, the quantity of carrots and beans should be lesser than that of peas, cauliflower and potatoes as in smaller quantity they add to the taste by creating variety but, in larger quantity they become too overpowering, thus spoiling the taste.

                                                                            Enjoy!