While I was leaving home, my mom had hand written a lot of recipes in a book. I had learnt to make a few of them from the book. When my MIL, visited us, she taught me an array of dishes to add to my collection of recipes. It is fun to cook with her as she is very enthusiastic, always open to try new dishes and also she teaches me techniques.
This vegetable pulao is one of her recipes, which I learnt and have been making it ever since. This recipe is unique as we grind half of the spices in to a paste and the other half of the spices are added in the hot oil before adding rice. This way it brings out more flavor of the spices and the rice gets nicely coated with all the flavors from the spices making it very aromatic and tasty.
It was one of the standard recipes on my menu when I had folks over for lunch or dinner, till I learnt to make other types of rice dishes :). Still a favorite at our dinner table when piping hot pulao is served with onion tomato raita (chilled side dish made by mixing finely chopped onion, tomatoes, coriander leaves, green chili paste, salt into curds).
oil 8 tsp
rice 1 cup
pudina/mint leaves 1 cup
cinnamon stick 2 inches
coconut 4 tbsp
marati moggu 4
coriander leaves 1 cup
garlic 6 pods
carrot 1/2 cup, cut in to strips
green beans 1/2 cup, cut into long pieces
cauliflower florets 1/2 cup
green chillies 8-10
water 2 cups
salt to taste
Add 4 tbsp coconut, 1 inch cinnamon stick, 2 marati moggu, 1 cardamom, 1/2 cup of coriander leaves, 1/2 cup of pudina/mint leaves, 3 pods of garlic, and 8-10 green chillies in to a mixie jar.
Grind this into a paste using 1/4 cup of water. Set it aside.
Wash the rice and set aside for 20 mins.
Heat oil in a pan, add 1 inch cinnamon stick, 2 marati mogul, 1 cardamom, 1/2 cup of coriander leaves, 1/2 cup of pudina/mint leaves, 3 pods of garlic finely chopped.
Stir well and add green beans, carrots and cauliflower.
Sauté for 4-5 mins, add the ground masala paste, rice, 1 3/4 cups of water and salt to taste.
Stir everything once, cook on high flame till water comes to a boil.
Reduce the flame to medium-low and let cook for 10 mins or till the water is all absorbed and the rice is cooked.
Serve hot pulao with onion-tomato raita.