Rice

Shahi vegetable pulao

November 24, 2008
Last weekend we were busy as there were couple of things lined up at home and I had no intention of having lunch outside with the last few indulgences. So I decided to have something healthy and filling, Nutritious yet delicious and what best but a medley of all veggies chopped & thrown into the pot for a quick lunch that could be satisfying and filling too. I cooked a pulao shared to me by my mother in-law with a tiny variation from the regular recipe of using coconut and poppy seed paste. I like the rich taste imparted by the paste though.
One who is acquainted with this space of mine would immediately recognize that I use poppy seeds (khus khus) quite often and this is specialty of eastern Indian cuisine. Poppy seeds are mild but have a rich and nutty texture when added to gravies.

Pulao are always handy when it comes to having a quick brunch. It can be made with left over rice and some frozen veggies thrown in adjusting spices and condiments to suit one’s taste. It was part of my regular cooking when I was working and had no time to whip up an elaborate meal

 

Shahi vegetable pulao
Ingredients
  • 1 cup Basmati rice uncooked
  • 2 cups vegetable chopped (cauliflower, carrots, beans, peas)
  • 1 small onion chopped ( optional)
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste ( optional )
  • whole Garam masalas ( 2 cardamom, 3 cloves, and 1inch cinnamon)
  • 1 bay leaf
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • For the paste
  • 2 teaspoon poppy seeds
  • 1/4 cup fresh coconut
  • 4 to 5 cashewnuts
  • 2 fresh green chilies
  • 1/3 cup fresh coriander leaves chopped
  • 2 tablespoon fresh mint leaves chopped
  • 1 tablespoon ghee/oil Salt to taste
Instructions
  1. Cook rice and it should not be sticky.
  2. Make a paste of the ingredients and keep it aside.
  3. In a pan heat ghee, add whole garam masalas, bay leaf.
  4. Sauté chopped onions till translucent. Add ginger and garlic paste.
  5. Add and sauté the chopped vegetables. Cover and cook till partially done. Add the paste, cumin and coriander powder. Cook on a medium fire till the vegetables are done.
  6. Sprinkle water if the paste sticks to the pan. Add salt to taste.
  7. Finally add cooked rice and mix well. Cover and simmer on low fire for 5 minutes. Serve hot with papad and pickle.
Notes
Kitchen notes – When grinding poppy seeds( Posto), dry grind them first and then add rest of the ingredients and little water to make a paste.[br][br]Add 1 tsp of white vinegar to the basmati rice while cooking and the rice will not be sticky

Yakhni (Stock) Pulao
Prawn Biryani

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No Comments

  • Reply Jo November 25, 2008 at 1:21 am

    Oh Wow! What else can I say .. this looks too yummy. I love the picture and how each grain stands out.

  • Reply raaji November 25, 2008 at 1:21 am

    i usually try simple biryani or fried rice….this is sth different than what we have…..bookmarked it and planned to make it the coming weekend…

  • Reply Uma November 25, 2008 at 1:21 am

    Wow, this pulo looks so rich and yummy! Nice entry.

  • Reply Usha November 25, 2008 at 1:21 am

    Looks delicious, loved the idea of adding khus khus to pulao

  • Reply Pragyan November 25, 2008 at 1:21 am

    Another one of your wonders! I know what you mean when you say too busy but make something soulful to devour 🙂

  • Reply Sagari November 25, 2008 at 1:21 am

    pulao looks veryyyyy good shibani

  • Reply Vanamala November 25, 2008 at 1:21 am

    Looks nice pulao

  • Reply Cham November 25, 2008 at 1:21 am

    What a rich and tasty pulao, drooling 🙂

  • Reply Sangeeth November 25, 2008 at 1:21 am

    I wanted to try this recipe for a long time now….I’ll be doing it soon.Thanks for sharing such a lovely recipe!

  • Reply Soma November 25, 2008 at 1:21 am

    I never made a paste of this combination. Sounds very interesting. I am sure it will add a very subtle Mmmmmm taste to an ordinary pulao.

  • Reply aparna November 25, 2008 at 1:21 am

    Looks really yummy.

  • Reply Happy cook November 25, 2008 at 1:21 am

    I love pulao, they are always so comforing anddelicious.
    Love yours, they looks yumm.

  • Reply Arundathi November 25, 2008 at 1:21 am

    wow – that looks so amazing! 🙂 bookmarked. You could send this for srivalli’s rice mela…

  • Reply Curry Leaf November 25, 2008 at 1:21 am

    Wow,I too posted pulao today.Mine is very simple though.Yours look authentic and truly shahi.useful info about the poppy seed grinding.I too dry roast it before grinding.

  • Reply Uj November 25, 2008 at 1:44 pm

    Pulao looks yummy.. Pulao used to be my regular lunch box items when I was working. Loved the info you gave about poppyseeds. I never roasted it before.. Thanks. Hey BTW just needed a help with baking cakes. I baked 2 cakes so far both tasted great but the outer crust came out crispy and hard that I had to remove its crust and then serve. When the recipe asked for 350F I converted it to 165-170C and baked them. Any idea where I went wrong?

  • Reply sowmya November 25, 2008 at 1:45 pm

    nice recipe..looks tempting..

  • Reply Sharmila November 25, 2008 at 1:45 pm

    Poppy seeds in pulao!Another new thing to try. I like the colour of your pulao. 🙂

  • Reply Pearlsofeast November 25, 2008 at 1:56 pm

    Uj,I am glad that u liked my pulao.
    Well I was wondering how come it is crusty,may be u over bake them and the conversion of 350F is 176 so I normally bake at 175’C.The most preffered temp for normal cakes are 180’C for 30 minutes depending on the size of the oven. Also check the settings of the oven if grill also gets on with the oven.Then only switch it off to oven.Please let me know if it works.Thanks

  • Reply Vaishali November 26, 2008 at 12:23 am

    Oh, Pearls, that pulao looks so gorgeous! And healthy too. What more can one ask for? This is such a great recipe for a quick meal- thanks for sharing.

  • Reply Sujatha November 26, 2008 at 12:23 am

    Thats an amazing picture! I too posted a pulao yesterday.. Love this recipe, sounds delicious! Will soon give this a try..

  • Reply Rathna November 27, 2008 at 1:16 am

    Wow ! Pulao looks yummy and so does your blog. First time here. Good recipes and good to see your travel pictures too. I’ve put your blog into my favorites now 😉

  • Reply Daziano November 27, 2008 at 1:16 am

    Happy Thanksgiving, Pearlsofeast!!!

  • Reply Clumbsy Cookie November 27, 2008 at 1:16 am

    Whenever I come here I learn about new ingredients!

  • Reply Andhra Flavors November 27, 2008 at 1:16 am

    vegetable pulav looks amazing/

  • Reply meeso November 28, 2008 at 1:42 am

    That rice looks perfect! I can almost taste and smell it!

  • Reply DEESHA November 28, 2008 at 1:42 am

    my mom makes it in a similar way .. looks lovely

  • Reply Srivalli November 30, 2008 at 3:37 am

    Thats one delicious pulao!!!..thanks for sending it..

  • Reply Anonymous December 3, 2008 at 12:19 pm

    great job, thanks for the recipe.

  • Reply Suma December 9, 2008 at 5:31 am

    Hey

    Thanks for the lovely recipe…. I tried it on friday but made little adjustments ( I just cooked the rice and veggies in the paste that I made ) and it came out excellent…. Didnt imagine that poppy seeds could give such a wonderful taste…. This recipe is a def keeper….
    Will try your dalma recipe soon…. My son who is 2.5 yrs old is a huge fan of dalma ( I was looking in youtube and found a recipe ( similar to the one made in Jagannath temple ) and as soon as he sees that I am making dalma he is so happy….

    Thanks for sharing the recipe….

    Suma

  • Reply Aruna December 16, 2008 at 6:10 am

    Veg pulao tops on my list as a quick one-dish meal, but never tried it with khus khus even though being in close contact with Bengalis I have eaten ‘posto’ in various forms. Will give it a try next time! And as I first time visitor to your site, must say that your photos are a feast for the eyes!

  • Reply Swapna April 11, 2016 at 12:22 am

    Looks great. I even prepare pulao just for change from regular foods. Have a look at my blog "http://swapnascookbook.blogspot.com/" Let me know ur suggestions on it. Thanks. Bye

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