Indian
Indian - Street Food and Snacks
Vegetable Pulao
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 1 1/2 cups basmati rice, soaked for 30 minutes
- • 2 tbsp ghee
- • 1 cup mixed vegetables (carrot, beans, and green peas)
- • 2 tbsp cashews
- • 1 tbsp raisins
- • 3 green cardamom pods
- • 1 tsp sugar
- • 1/2 tsp salt
- • 2 3/4 cups hot water
Preparation Steps
1
Phase 1
Heat the ghee and fry the cashews and raisins until golden; remove and keep aside.
2
Phase 2
Add the cardamom pods and mixed vegetables to the same ghee and sauté for 3 minutes.
3
Phase 3
Drain the rice, add it to the pan, and toss gently for 2 minutes until the grains turn translucent at the edges.
4
Phase 4
Pour in the hot water with the sugar and salt, bring to a boil, then cover and simmer on low for 12-15 minutes until the water is absorbed.
5
Phase 5
Rest covered for 5 minutes, then fork the rice through and top with the fried cashews and raisins.
6
Phase 6
Serve hot the way Kolkata stalls do, alongside a spicy potato curry.