Veg Pulav

Name: Veg Pulav
Total time: 1500 s
Yield: 15-16 servings
Cuisine: Indian
Ingredients: 5 cups Rice; 1 big onion thinly sliced; 1 Tsp Ginger paste; 1 Tsp Garlic paste; 350 gms French Beans and carrots cubed; 1/4 cup Raisins / Kismis; 2 fistfuls Kaju/ cashewnut; as per taste Salt or 1 tbsp + 1tsp; 5 Tbsp Ghee; 2 Tbsp Veg oil; 1 pinch Soaked saffron; 10 cups Hot water; For Whole Garam masala; 6-7 Green Cardamom; 1 Stick Cinnamon; 7-8 Cloves; Few Black peppercorns; Few White peppercorns; 1-2 Leaf Bay; 1/4 tsp Shahi jeera; 1 Mace / javitri; 1-2 Star Anise

Jibita Khanna @Jibitakhanna

#saffron #spiceweek7
#carrot #beans #cashewnuts #raisins #kaju #kismis #pulav #garammasala #pulao
I love adding Saffron whenever I make Veg Pulav and Biryani. It gives a lovely aroma, flavour and color to the Pulav.

Jibita Khanna @Jibitakhanna

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Ingredients

20-25 minutes

15-16 servings

5 cupsRice
1big onion thinly sliced
1 TspGinger paste
1 TspGarlic paste
350 gmsFrench Beans and carrots cubed
1/4 cupRaisins / Kismis
2fistfuls Kaju/ cashewnut
as per tasteSalt or 1 tbsp + 1tsp
5 TbspGhee
2 TbspVeg oil
1 pinchSoaked saffron
10 cupsHot water
ForWhole Garam masala
6-7Green Cardamom
1 StickCinnamon
7-8Cloves
Few Black peppercorns
Few White peppercorns
1-2 LeafBay
1/4 tspShahi jeera
1Mace / javitri
1-2Star Anise

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Steps

20-25 minutes

1

Wash and soak the rice for at least 30 mins. Boil 10 cups of water and keep it ready (don't cool it). Heat oil and ghee in a big thick bottom vessel (take a vessel big enough in which the rice can cook and double and still has space).
2

Add and Crackle the whole Garam masala first then add the sliced onion, saute it when it starts browning add the ginger garlic paste and saute. When the raw smell goes, add the cashew and raisins and saute it and then add the carrot and beans and then the salt & cook for about 10 minutes or till the veggies are cooked by 50 %.
3

Drain and add the soaked rice. Gently mix it so that everything is equally distributed and mixed but the grains don't break. Add the 10 cups of hot boiled water and the soaked saffron water with the saffron strands.
4

Cover it with aluminum foil and the lid tightly and steam it for 10 minutes and then put off the flame and keep it on dum (don't open the lid) for another 30-40 minutes. It will cook further in its own heat. After this open the lid and fluff up the rice and again gently mix everything and be careful not to break or smash the grains as far as possible. Serve hot!
5

Chicken curry recipe

Chicken Curry

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Jibita Khanna @Jibitakhanna

on August 11, 2021 10:09

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.