Pulav was not a common dish at our place 20 years ago. People here prefer rice and gravies to these dishes. I started making different types of pulavs at my home because my husband and kids loved these. There are still many houses where pulavs are never prepared, though they are becoming part of functions these days. One of the reasons for this may be, basmati rice is very expensive compared to normal rice.
I got this recipe from a book when I was newly married and moved to my new home. Over the years I have made a few changes to the original recipe. The version I have posted below is something I have been following for many years now. It is very simple and gets ready very quickly. Everyone at home loves this dish. I serve this with a simple raita – (tomatoes, onions, green chillies, coriander leaves mixed with yogurt).
1 cup basmati rice
2 cups vegetables – green beans, carrot, fresh peas, potato, cauliflower
1/2 cup onion
Coriander leaves and tomato slices for decoration
To be ground to a paste:
1 tea spn ginger pieces
1 tea spn garlic pieces
1 tea spn chilli powder
1 tea spn coriander seeds
Soak the rice in water for about ten minutes. Drain the water and spread the rice on a paper towel for drying. Cut the vegetables into small cubes.
Heat the ghee in a vessel and fry the onions for three minutes. Add the paste and fry for 3 – 4 minutes. Add the rice and fry for 2-3 minutes. Add vegetables, salt and enough water to cook(about 2 and half cups). Cover the vessel and cook on a medium heat till the water is absorbed and rice and vegetables are cooked.
Decorate with tomato slices and coriander leaves.
Serves : 2-3
Preparation time : 25mins