Vegetable Pulao {Indian Spiced} #Cooked in Translation

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Isn't it fascinating that so many foods in the world have similar cooking techniques!There are different adaptions of the same dish in different cultures.The dish that I've made today originated in 'Persia' and has become the quintessential rice dish in any North Indian Party!



I'm very excited to join "Cooked In Translation" an initiative started by Sofie of German Foodie and Pola M of An Italian Cooking in the Midwest where we interpret a classic international dish through the lens of another culinary tradition.This month one of our members Azlin from Linsfood chose "Paella".In India we make Pulao or Pilaf which is a mildly spiced rice dish and cooked in the same way as a Paella where all the ingredients simmer together in the the same pot.Its paired either with a raita or a curry on the side.You can chose any set of ingredients to make your Pulao, Vegetarian or Non-Vegetarian.


I've made a Vegetable Pulao here using Carrots and Beans.An extremely flavorful meal with the use of fragrant spices and Saffron that give it so much flavor and of course the lovely colors J

Vegetable Pulao {Indian Spiced}
Print this Recipe


Ingredients:


Basmati Rice-2 cups
Carrots-1 cup
Green Beans(any variety)-1 cup
Onions-1 medium sliced
Crushed Ginger/Garlic-1 tbsp
Bayleaf-1
Cinnamon-1/2 inch
Cloves-4
Cardamom-3
Peppercorns-10
Oil-2 tbsp
Salt-to taste
Saffron- 1tsp
Water- 4 Cups


Process:


Heat a deep bottomed pot over medium.
Add the oil and the chopped onions.Follow with all the spices except saffron.Saute until the onions become slightly golden.
Add the ginger/garlic paste and stir for about 2-3 minutes.Add the vegetables and some salt.Fry for about 2-3 minutes and add the rice.Stir frequently until the rice is nicely mixed and slightly toatsed (not burnt).
Add the water,salt, saffron.Mix well and bring to a boil on high.Once it boils reduce the heat to low, cover the pot and cook until all the water has been absorbed about 15 minutes.
Serve hot with raita!

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