Vegetable Pulao/Pilaf

I had to spend about a month's time in Ireland on Business. It is unusual to make friends in such a scenario. But I have been lucky enough to have met K...

So when she invited me over to her home during my last week in Dublin I was unsure what to take along with me. A bottle of wine is customary but what along with it, I wondered.

Indian food though loved the world around is always synonymous with the word spicy. I wanted to shatter that opinion since not every Indian dish is spicy. So to suit the taste buds of my friend I came up with this recipe of a simple pulao made from scratch.

By the way for all the mothers who read my blog this can be good lunch box recipe.

You will need:

1. Mushrooms - 1 Packet
2. Carrots - 4-5 chopped
3. Onions - 2-3 Small
4. Green Peas (frozen) - 1 Cup
5. Beans - 1 Cup chopped
6. Corn (frozen)- 1/2 Cup
7. Tomato Puree - 2-3 tbsp
8. Garam Masala - 1 tsp
9. Kashmiri Chilli - 1/2 tsp
10. Coriander Powder - 1 tsp
11. Maggi Coconut Powder - 25-30 gms OR coconut milk - small packet
12. Salt - to taste
13. Basmati Rice - 2 Cups
14. Water - 4 cups
15. Olive Oil - 3-4 tsp

Method:
1. Wash the rice and boil it in salted water till cooked. For this recipe I generally have enough water such that the rice is entirely cooked and the water need not be drained. But you can boil the rice as per your choice.
2. Heat oil in a wok and add the chopped onions. Fry till they are slightly brown.
3. Now add the vegetables one by one and keep frying.
4. Once the vegetables are all fried add the tomato puree, salt, garam masala, coriander powder, and Kashmiri Chilli Powder. The masala should be well incorporated into the veggies.
5. Now add the coconut powder and mix one last time. Switch off the gas.
6. Stir in the cooked rice into this mixture little by little and mix well.
7. Garnish with fresh coriander leave (optional).
8. Enjoy the pulao with some homemade yogurt!