Description
Simple Vegetable Pulao Daig
Simple Vegetable Pulao is a popular and easy-to-make Indian rice dish that combines aromatic Basmati rice with a variety of colorful vegetables and flavorful spices. It’s a one-pot dish that’s quick to prepare and perfect for a nutritious and satisfying meal. Here’s a basic description of how to make it:
Ingredients:
- 1 cup Basmati rice
- Assorted vegetables (e.g., carrots, peas, bell peppers, potatoes, etc.), chopped
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1-2 bay leaves
- 2-3 cloves
- 2-3 green cardamom pods
- 1 cinnamon stick
- 1 small onion, thinly sliced
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, grated or minced
- 1-2 green chilies, chopped (adjust to taste)
- 1 teaspoon garam masala (optional)
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Instructions:
- Rinse and Soak Rice:
- Wash the Basmati rice under running water until the water runs clear. Then, soak it in water for about 30 minutes. Drain and set aside.
- Sauté Aromatics:
- Heat oil or ghee in a large, heavy-bottomed pot or a pressure cooker. Add cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.
- Add Onions, Garlic, and Ginger:
- Add sliced onions and sauté until they turn golden brown. Then, add minced garlic, grated ginger, and chopped green chilies. Sauté for another couple of minutes until the raw aroma disappears.
- Add Vegetables:
- Add the chopped vegetables and sauté for a few minutes until they start to get tender. Stir occasionally to ensure even cooking.
- Add Spices:
- Add turmeric powder, garam masala (if using), and salt. Mix well to coat the vegetables evenly with the spices.
- Add Rice:
- Drain the soaked rice and add it to the pot. Gently stir to combine, being careful not to break the rice grains.
- Cook Rice:
- Pour in the appropriate amount of water (typically, it’s around 2 cups of water for 1 cup of rice, but follow the specific instructions on your rice packaging). Bring it to a boil, then reduce the heat to low, cover, and let it simmer until the rice is cooked and the water is absorbed. This usually takes about 15-20 minutes.
- Fluff and Garnish:
- Once the rice is cooked, fluff it with a fork to separate the grains. Remove the bay leaves, cloves, cardamom pods, and cinnamon stick if you can find them. Garnish with freshly chopped coriander leaves.
- Serve:
- Serve the Vegetable Pulao hot, optionally with yogurt, raita, or a side salad.
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