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Monday, 9 February 2015

VEG PULAO

 
After my vacation in Kannur, it took me some time to adapt here in UAE, and then really start cooking.... First week my family and me managed to adjust with all the goodies I brought from home, including cooked beef, without any masala, which I froze in the freezer and pulled out just the required amount and made fry or curry out of it for dinner or lunch.. Its such a bliss to have so many eatables stored in fridge when all you need to do is take them out and microwave it and then gobble down...
We brought Unnakkaya (stuffed boiled bananas with sweet scrambled egg), spicy kallummakkaya (Stuffed mussels with rice dough with a hint of green chilli and fennels, steamed and fried in red chilli paste)... Also I brought some liver fry and pathiris to have the day after we arrived, as its completely impractical to start cooking just the day after journey,  kitchen being empty and also due to adjusting problem with the changed atmosphere.. Though it is very hard and sad to see your loved ones depart, mothers and sisters back home, very happily prepare all kind of eatables that possibly could be packed and reached without any spoiling... We bring pickles, bakery stuffs and lot more... Well if you are from Malabar, I need not explain what it is all about and you must be already recollecting those times of departure...
I hardly cooked while I was in vacation and enjoyed happily roaming around and simply having all the yummy food umma made for us... Even though she is now in UAE, we dont stay together and so except on Fridays, I dont get to eat her tasty food... It was such a relaxation to have Umma around during vacation...
Enough with blah- blahs, this time its a veg  pulao on post, only with minimum number of veggies. I used colorful veggies like Carrot, Capsicum and Corn.. You dont need to stop at it.. Feel free to use your family's favorite veggies..
 
 
Ingredients:
  •  Basmati/ biryani rice- 2 cups
  • Ghee- 2 tbsp
  • Cardamom- 2
  • Cinnamon- 1 inch
  • Cloves- 2
  • Onion ( chopped)- 2 medium sized
  • Ginger-Garlic paste- 2 tsp
  • Red Chili powder- 1/2 tsp
  • Garam Masala powder- 1 tsp
  • Green capsicum- 1/4 cup
  • Frozen Corn-1/4 cup
  • Carrot (grated)- 1/4 cup
  • Cumin seeds- 1 tsp 
  • Oil- 2 tbsp
Method:
  • Heat oil in a pan, add cumin seeds. Let it splutter. Add Onion, Ginger- Garlic paste.
  • Saute till raw smell disapears.
  • Add chilli powder and garam masala powder.
  • Add the veggies and cook till done.
  • Prepare the rice by heating Ghee in a deep-bottomed pan.
  • Add in the spices.
  • Pour water to the pan and let boil the water with lid closed.
  • Once it starts boiling vigorously, add the rice and sprinkle some salt.
  • Keep the lid closed.
  • Once half of the water is absorbed reduce the flame from high to medium or medium low and stir the rice really well.
  • Once most of the water is absorbed, put flame to really low and cook till done. Keep stirring in between.
  • Off the flame.
  • Add the cooked rice to the prepared masala. Mix well with flame on low, so that the flavors get well incorporated..
  • Garnish with some coriander leaves.
  • Serve hot with your favorite curries or any thick gravy.