No onion no garlic veg pulao recipe, easy one pot method. Perfect cooked basmati rice with colourful veggies.
Since Navaratri festival season is here, some may avoid onion and garlic in their diet. I always wanted to try something simple that can be prepared in a jiffy. Not very used to no onion though, but realizing how easy and saves time if we cook without onion in festival days. So this pulao recipe will be a great to go meal even in days where you want to keep it simple.
Just make sure to pair it up with a rich gravy and this is really a treat. Do check out my simple no onion no garlic malai kofta if you are looking for something to go with it in this festival season.
I have made this in absorption method. You can use pressure cooker method too. Either by giving whistle or even by slow cooking in it as I always do for other biryani recipes. I saw a Sanjeev kapoor’s video as reference, in which he adds peas in the mid way (I recently do this for my biryani as well, I add cauliflower and peas in the midway through).
No onion no garlic veg pulao recipe
Ingredients
- 1 cup Basmati rice
- 1 carrot
- 7 green beans
- 9 cauliflower florets
- 3 tbsp green peas
- 1/8 tsp kewra water optional
- 10 Cashews
- 1/4 tsp sugar
- Salt as needed
- To temper
- 1 & 1/2 tbsp Ghee divided
- 1/2 tsp Black pepper
- 1 inch cinnamon piece
- 1 Clove
- 1 Cardamom
- 1 Biryani leaf
- 1 tsp Shahi jeera or cumin seeds
Instructions
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Wash and soak basmati rice for minimum 10 mins.
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In a heavy bottomed vessel or cooker, heat half the ghee. Add items given under ‘to temper’ in order.
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Add vegetables except green peas. Sprinkle sugar and fry for 1 minute.
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Drain water from rice and add to the veggies. Roast for 1 more minute carefully without breaking the rice.
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Pour 1 & 3/4 cup water to it. Add salt, kewra water and boil for 2 mins. By now the rice would have half done. Lower the flame and add green peas.
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Mix and cook covered for 10 mins in low flame.
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Once done, open and fluff the rice very carefully (just 2-3 turns)Keep aside for 5 mins. Mean while fry cashews in remaining ghee until golden and crisp.
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Add to pulao and serve. It is important to give standing time for the rice to become fluffy and soft.
Video
Notes
- After adding water, boil in high flame, do not heat in low flame ( I add hot water and recommend same if you can)
- Giving standing time is important for rice to get completely cooked.
- If you choose pressure cooker method, after water boils, add peas and pressure cook for 2 whistles in medium flame.
- Total cooking time should not exceed 14 mins after adding rice. The cooking time varies with the vessel, stove you use. So adjust accordingly.
No onion No garlic veg pulao method:
- Wash and soak basmati rice for minimum 10 mins.
- In a heavy bottomed vessel or cooker, heat half the ghee. Add items given under ‘to temper’ in order. Add vegetables except green peas. Sprinkle sugar and fry for 1 minute.
- Drain water from rice and add to the veggies. Roast for 1 more minute carefully without breaking the rice.
- Pour 1 & 3/4 cup water to it. Add salt, kewra water and boil for 2 mins. By now the rice would have half done. Lower the flame and add green peas.
- Mix and cook covered for 10 mins in low flame. Once done, open and fluff the rice very carefully (just 2-3 turns)
- Keep aside for 5 mins. Mean while fry cashews in remaining ghee until golden and crisp. Add to pulao and serve. It is important to give standing time for the rice to become fluffy and soft.
Serve with any rich creamy gravy best with the no onion no garlic pulao.
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