Five Colour Pretty Indian Pulao(Pilaf)

Charishma_Ramchandani's Note:

This is a treat! It's colourful, flavourful and wonderful served hot. To me, it is a meal by itself. This is from Chef Sanjeev Kapoor.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 ½ cups basmati rice , cleaned and washed
• 2 medium onions , peeled,washed and thinly sliced
• 1 medium fresh carrot , peeled,washed and diced
• 6 -8 French beans , washed and diced
• 1 medium yellow bell pepper , washed,de-seeded and cut into half-inch size pieces
• 8 -10 cauliflower florets , washed,drained and chopped small
• ¼ cup frozen green peas , washed and defrosted
• 3 tablespoons oil or 3 tablespoons ghee
• 1 inch cinnamon
• 4 green cardamoms
• 4 cloves
• 5 -6 black peppercorns
• 2 bay leaves
• 1 teaspoon cumin seed
• salt
• 3 ¼ cups water , to cook rice

Directions:

1. Soak rice in 4 cups of water for 30 minutes.
2. Drain.
3. Heat ghee or oil in a skillet on medium flame.
4. Add cinnamon, cardamom, cloves, whole black peppercorns, bay leaves and cumin seeds.
5. Stir-fry briefly.
6. Add onions.
7. Saute for 3 minutes or until translucent.
8. Add carrots, French beans, cauliflower and greenpeas.
9. Cook for a minute, stirring continuosly.
10. Add 3 1/4 cups of water and salt to taste.
11. Cook till the water starts boiling.
12. Stir in the rice.
13. Cook, uncovered, on medium flame, for 4 minutes or until all the water is absorbed.
14. Stir in the bell pepper and reduce heat to medium.
15. Cover with a lid.
16. Cook for 8 minutes or until the rice and veggies are cooked.
17. Remove from heat.
18. Allow to stand for 5 minutes before serving.

Reviews

[CocoaVan]

I really liked this recipe because of the variety of colors & veggies. It has a wonderful aroma! I really appreciate your comments about the spices, tinala. Keeping what you said in mind, I used 12 green cardamom pods, 6 bay leaves, 12 cloves, and 2 cinnamon sticks (each approx 3 1/2 " long). I also used 1 tsp ground cumin instead of seed and 3/4 tsp ground peppercorns. When the rice and veggies were almost cooked (Step 16), I tasted the pilaf several times and decided it needed more spices. I then added ground cinnamon, cloves, cardamom, cumin, and curry powder. Next time I make this I will double all the spices and use only ground spices(except for the bay leaves). I will also add 1 tsp. curry powder. Thanks for a great recipe!

[tinala]

Made this tonight for dinner and it was very good. I used ground spices instead of the whole and I doubled the spice as it was a little bland. I also added Curry powder, made it so much better! Thanks for a great recipe.