Go Back
–+ people

Mixed vegetable pulao with ghee croutons

Learning Indian cooking
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish, Traditional
Cuisine Autumn, Fusion, Indian, Kids choice, Pressure cooker, Spring, Vegetarian, Winter
Servings 8 people

Ingredients
  

For the rice

  • 1.5 cups Raw rice (approximatey 1/4 cup of dry rice per person)
  • 5 cups drinking water

For the ghee crutons

  • 4 slices Whole meal bread
  • 1 tsp ghee / clarified butter

for the vegetable mix

  • 1/2 cup carrots diced
  • 1/2 cup french beans diced
  • 1/2 cup corn kernels I have used frozen
  • 1/2 cup peas I have used frozen

For the spices

  • 1 small red onion chopped small
  • 2 bayleaves
  • 2 cloves
  • 1 small piece cinnamon stick broken into pieces and get about an inch long piece
  • 1 star anise
  • 1 black cardamom
  • 1 small piece mace
  • 1/4 tsp cumin seeds
  • 1/4 tsp caraway seeds
  • 1/4 tsp Nigella seeds
  • 1 clove garlic chopped fine
  • 1/2 tsp fresh ginger root grated or chopped fine
  • 1 small green chilli ( we omited this)
  • salt to taste
  • 1/4 tsp turmeric powder

for the saute

  • 1 tbsp ghee / clarified butter

for the garnish

  • 1 tsp coriander leaves Chopped ( optional)

Instructions
 

  • Wash and soak the rice in 5 cups of water. Set aside for 10 minutes
  • Put the rice for cooking after 10 minutes
  • Prepare the vegetables, sort out the spices you need from the list above and keep it ready.
  • Cut the bread in 1-inch squares and set aside
  • Set a nonstick pan, Add the tsp of ghee and gently toast the bread slices on a very low heat
  • Check on your rice and fluff it
  • In another deeper pan ( you need a lot of space), add the tbsp of ghee.
  • As the ghee warms up add the dry spices and roast for a minute.
  • Now add the garlic ginger and onions and saute till the onions are translucent.
  • Add the vegetables and saute them on medium heat. Add the salt and turmeric and continue with the saute.
  • The rice should be ready now, fluff it and spread it out a bit to cool down a little bit
  • When the vegetables are cooked yet crisp add in the cooked rice and ghee croutons and remove from heat
  • Fluff and toss the whole mix together.
  • Add to a serving bowl and sprinkle on the chopped coriander
  • Serve warm with raitha of choice

Notes

For the sides
Enjoy with Tricapsicum dahi chutney or a sweet bablimos raita
Tried this recipe?Let us know how it was!