Vegetable Pulao (Subzi Wale Chawal)
1 cup basmati rice
3 tablespoons Clarified Butter (see page 15) or vegetable oil
1 small red onion, peeled and thinly sliced
1 bay leaf
2 green cardamom pods, bruised
1 cup cut frozen vegetables of your choice
1 teaspoon fresh lemon juice
2 cups of water
Table salt, to taste
Fried Onions (see page 16),
Prep Time: 10 minutes
Cook Time: 30–40 minutes
This is a great way to add your favorite vegetables to your meal. Serve this with a simple Creamy Walnut Salad (page 56).
1. Rinse the rice at least 3 or 4 times with water. Drain and set aside.
2. In a deep pan, heat the butter. Add the onions, bay leaf, and cardamom pods; sauté for about 3 to 5 minutes or until the onions are soft.
3. Add the vegetables and sauté for about 5 minutes. Add ½ cup of the water and cook for 5 to 8 minutes or until the vegetables are tender.
4. Add the salt, lemon juice, and rice; mix well. Add the remaining 1½ cups of water and bring to a rolling boil. Reduce the heat and loosely cover with the lid partway off the pan so the steam can escape. Cook for about 12 to 15 minutes or until most of the water has evaporated. You will see small craters forming on top of the rice.
5. Cover tightly and reduce the heat to the lowest setting; simmer for another 5 to 6 minutes.
6. Remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork before serving. Serve hot, garnished with the Fried Onions.
Known as the “Queen of Fragrance,” Basmati rice is a luxury. It is said to be like fine wine, getting better with age. Try Dehraduni basmati rice; it is one of the best-quality rices available in the market today.