Vegetable Pulav
GSB communities often have their special spice blend, known as "GSB masala," which varies from household to household. It may include spices like coriander seeds, cumin seeds, cinnamon, cloves, and grated coconut. If not available, a store-bought garam masala can be used as a substitute.
Equipment
- 1 Big Pot
Ingredients
- 2 cups basmati rice
- 4 cups water
- 2 tablespoon oil
- 2 tablespoon ghee clarified butter
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1- inch stick of cinnamon 2 cloves, 1 cardamom, 5 peppercorns
- 2 onions sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 3-4 green chili slit
- 2 cups chopped mixed vegetables carrots, peas, beans, cabbage, cauliflower etc.
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 tsp Kasurimethi
- 2 Tomatoes
- 1/4 cup fresh grated Coconut
- Coriander leaves for garnish
- 1/2 Lemon
Instructions
- Rinse the rice in water until the water runs clear. Squeeze the lemon and set it aside.
- In a pan, heat the oil and ghee together. Add bay leaf, and cumin seeds and let them crackle.
- Add sliced onions and sauté until golden. Add ginger paste, garlic paste, and green chili. Cook for 1-2 minutes.
- Roast a 1-inch stick of cinnamon, 2 cloves, 1 cardamom, and 5 peppercorns and grind it to a powder. add this powder to the sauteed onion.
- Add the rice to the pan and sauté for a few minutes.
- Add Tomatoes and fry for a minute.
- Add the mixed vegetables add water, turmeric powder, grated coconut, and salt. Stir everything together.
- Cover the pan with a lid and cook on low heat for 15-20 minutes, or until the rice is fully cooked.
- Once the rice is cooked, turn the flame off and let it sit covered for 5-10 minutes.
- Fluff the rice with a fork and garnish with coriander leaves before serving.
- Your Veggie Pulav is ready to serve! Enjoy it with raita or your favorite curry.