I’d never thought much of vegetable pilau until I cooked this dish. I always thought pilau is about meat and chicken. But this won me over the the veg side. Try it and see how it works for you.
WHAT YOU’LL NEED
• 1.5 cups SWT Chenab Basmati rice
• 1.5 cup of chopped mixed vegetables (it can be French beans, bell pepper, potatoes, carrots, cauliflower, broccoli, etc)
• 3 garlic cloves
• 1 inch piece fresh ginger
• 1 large onion, thinly sliced
• 1 large tomato, chopped
• 1 green chili, chopped
• 6 to 7 drops of lime juice
• 3 cups of hot water
• 2 tablespoon ghee or butter, or oil
• salt as required
• 1 teaspoon cumin seeds
• 2 Teaspoons black pepper
• 3 bay leaves
• 2 Teaspoons cloves
• 1 Tablespoon cardamoms (preferably whole)
• 1 inch cinnamon sticks
1. Soak the rice (for at least 30 minutes) and rinse till the water runs clear of starch and become transparent while rinsing, set aside.
2. Heat the ghee/oil in a thick bottomed pan and fry the onions till they are caramelized (not burnt) and then add some little water (like ¼ cup) to keep the onions from burning.
3. Add all the whole spices mentioned above, till the oil becomes fragrant.
4. Add the ginger-garlic-green chili paste and sauté for 20 seconds or so.
5. Reduce the heat to medium and add then sauté the tomatoes for 2-3 minutes.
6. Add all the veggies and sauté again for 2-3 minutes on medium heat.
7. Add the drained rice and sauté gently for 2 minutes.
8. Add the water and stir.
9. Sprinkle 6 to 7 drops of lime juice, season with salt and stir again.
10. At this point, you can transfer and finish off your pilau in a rice cooker if you wish (which is what I did). Alternatively, cover tightly and let the rice cook on low heat till the water is absorbed and the rice is well cooked. Enjoy!