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 weeks of 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 this shahi vegetable 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. But If you are looking to cook something nice and elaborate then my chicken biryani recipe would be great idea and a crowd pleasure too.
SEE HOW I MAKE THIS SHAHI VEGETABLE PULAO
- 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
- Cook rice and it should not be sticky.
- Make a paste of the ingredients and keep it aside.
- In a pan heat ghee, add whole garam masalas, bay leaf.
- Sauté chopped onions till translucent. Add ginger and garlic paste.
- 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.
- Sprinkle water if the paste sticks to the pan. Add salt to taste.
- Finally add cooked rice and mix well. Cover and simmer on low fire for 5 minutes. Serve hot with papad and pickle.