Sindhi’s love their Pulao . Normally its rice cooked with browned onions and some cumin and salt. It can be eaten all alone ,with curd , with fried potatoes , with paalak ,or even with the ever famous Papad.
The version I have here is slightly different. It has veggies . It also has Ginger garlic green chilli paste . If somehow you don’t want to use that or it isn’t available , you can also use the readymade Kanda lasun masala . Its a different flavour but nice on its own.
Lets see how its done .
You need :
175 gms – Basmati Rice, soaked in water for about 30 mins
250 gms – Onions, sliced
150 gms – Tomatoes , pureed
25 gm – Ginger garlic green chilli paste
80 gms – Potatoes , cubed
30 gms – Carrots , cubed
60 gms – Cauliflower , cut into small florets
25 gms – Peas
1 tsp Shahi jeera
Handful of Pudina leaves
4 tbsp oil
Salt to taste
2 tsp red chilli powder
½ tsp Turmeric powder
1 tsp Lemon juice
2 ½ cup water
How to :
In a heavy bottom pan, take the oil. Add the jeera and once it splutters add the onions.
Now in this recipe we don’t brown the onions too much. When they start browning on the edges, add the veggies and the ginger garlic paste.
Now lower the flame and cover the vessel. Cook till the veggies are almost done. Now add in the spices, salt, lemon juice and the tomato puree.
Cook till oil separates. Add in the pudina leaves.
Now add around 2 ½ cups of water and the basmati rice. The quantity of rice may vary according to the variety of rice used. Some varieties take up more water than others.
Boil on full flame till 80 percent of the water is absorbed. Then cover the vessel and lower the flame . cook till the rice is done .
It should be soft to touch yet each grain separate from each other .
Garnish with some more pudina and serve .
