Vegetable Pulao

My Version

Pulao is an easy yet fancy and aromatic rice recipe you can make in a jiffy. Though Pulao/Pilaf did not originate in India, it is an all time favourite dish of every Indian. It is prepared differently in different parts of the world. Pulao is a North Indian Spiced Vegetable rice dish. 
In some regions the rice is really moist. This is my version of Pulao and I truly love this dish. Hope you too will :)

Ingredients :
Basmati rice	-		2 cups
Ghee	-		1 teaspoon
Vegetable oil	-		2 tablespoons
Cumin seeds	-		1 teaspoon
Dried red chillies	-		4-5 nos.
Saffron (Optional for colour)	-		1 pinch
Onion (chopped)	-		1 small
Garlic	-		1 teaspoon
Ginger (chopped)	-		1 teaspoon
Green chilli (chopped)	-		1 no.
Bay leaf	-		1 large or 2-3 small
My Masala Mix	-		1 teaspoon full
Kasoori methi	-		1 tablespoon
Pistachio	-		1/4 cup
Lime juice (optional)	-		1 teaspoon
Vegetables (frozen or fresh, diced)	-		2 cups
Water	-		4 cups
Salt	-		To taste.
Coriander leaves	-		1 bunch

Preparation Method :

In a skillet, heat oil. Throw in the cumin seeds, dried red chillies, and bay leaves. Add the pistachios and sauté for couple of seconds. Add the onion, garlic, ginger, green chilli and sauté for a minute on high heat. Then add the vegetables and sauté well. Tip : seasoning with salt at this stage will help retain the colour of carrots, beans and peas.  Add the kasoori methi and masala mix and sauté for 2 minutes on medium-low flame. Add the lemon juice. It's only optional. If you do not like the tanginess, you can skip it. Add the rinsed and drained rice and fry the rice for 2 minutes, slowly turning the flame to medium-high. Throw in the saffron and coriander leaves at this stage and combine well. Then add the ghee and sauté. Pour in the boiling water.  Close with lid and cook. Once the rice starts absorbing water and the rice plumps up, reduce the heat, gently mix the rice from bottom-up and cover the skillet with a lid and allow the rice to simmer and cook slowly in the rest of the water. Once the rice is 95% cooked, turn off the flame and allow it to rest for 5 minutes. Open the skillet and fluff up the rice to avoid it from sticking together.

Garnish with chopped fresh coriander leaves and pistachios. Goes well with any curry. I like it with dal, yogurt and pickle.

Serves 4-5