Biryani Masala: https://youtu.be/HP2bVwNHJfM
Full written recipe for Veg Pulao
Prep time: 30 minutes (including soaking time)
Cooking time: 20-25 minutes
Serves: 5-6 people
Ingredients:
BASMATI RICE | बासमती चावल 2 CUPS
WATER | पानी AS REQUIRED
OIL | तेल 1 TBSP
GHEE | घी 2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/2 TSP
GREEN CARDAMOM | हरी इलायची 3 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
CINNAMON | दालचीनी 1 INCH
CLOVES | लौंग 4-5 NOS.
BLACK PEPPERCORNS | साबुत काली मिर्च 4-5 NOS.
BAY LEAF | तेज पत्ता 2 NOS.
ONION | प्याज़ 2 NOS. (SLICED)
GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 2 TBSP
TOMATO | टमाटर 1 NO. (SLICED)
SALT | नमक TO TASTE
HOT WATER | गरम पानी A SPLASH
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
KASHMIRI RED CHILLI POWDER | कहस्मीरी लाल मिर्च पाउडर 2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
HOT WATER | गरम पानी A SPLASH
CURD | दही 3/4 CUP
BIRIYANI MASALA | बिरयानी मसाला 1 TBSP
POTATO | आलू 2 NOS. (DICED)
CARROT | गाजर 1 NO. (DICED)
FRENCH BEANS | फ्रेंच बीन्स 1/2 CUP (CHOPPED)
GREEN PEAS | हरे मटर 1/3 CUP
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED)
MINT | पुदीना 2 TBSP (CHOPPED)
SALT | नमक AS REQUIRED
WATER | पानी 4 CUPS
Method:
Add the basmati rice in a large bowl & wash it well with water until it runs clear, then add fresh water & let the rice soak for 30-45 minutes.
To make the masala for the pulao set a flat bottomed vessel over high heat & add oil & ghee, let the oil get hot then add all the whole spices along with onions, stir well & cook over medium high flame until the onions turn light golden brown.
Further add ginger garlic green chilli paste, tomato & salt, stir well & cook over high flame for 2-3 minutes, you can add a splash of hot water if the masala gets too dry.
Once the tomatoes have cooked, lower the flame & add in all the powdered spices, stir well & immediately add a splash of hot water & cook over medium flame for 1-2 minutes.
Further add biryani masala to the curd & whisk it well so that no lumps remain & then add the curd into the masala, stir well & cook for a minute.
Then add potato, carrot, french beans, green peas, fresh coriander & mint, stir well & cook until the potatoes are half cooked.
Once the potatoes are half cooked, taste the masala & adjust the salt & spiciness, it should taste slightly saltier & spicier than usual to balance the flavours after the rice is added.
Further discard the water in which the rice was soaked & add the soaked rice to the vessel along with fresh water & stir very gently & bring it to a simmer.
Once the pulao comes to a simmer, cover the vessel with a lid & cook the pulao over medium low flame for 10 minutes.
Once cooked for 10 minutes, remove the lid & check the pulao by inserting a spatula from the side to see if there’s water, if the water has dried completely then switch off the flame or else cook the pulao for 2-3 minutes more.
Once cooked let the pulao rest for 5-10 minute before serving, then serve it by mixing the pulao from the sides & not the middle.
Your delicious veg pulao is ready, accompany it with some fresh raita & papad.
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Intro 0:00
Rice Soaking 0:43
Cooking Process 1:17
Plating 7:33
Outro 8:24