Recepie Vegetable Pulao: Cumin flavored vegetable Pulao is one of the most popular dishes to be served in Indian households. Vegetable Pulao cooked using premium quality basmati rice is certainly a tempting inclusion in the menu with its sweet smelling aroma and mouth watering taste.
Basmati Rice 1 ¼ cups
Spinach 2 medium sized bundles
Ginger 1inch knob
Green cardamom 2
Garlic 4-6 cloves
Green chillies 2-3
Oil 1 ½ tspns
Cumin seeds 1 tspn
Bay leaf 1
Cloves 2
Pepper corns 5
Frozen corn kernels ¾ cup
Black cardamom 2
Cinnamon 1 inch piece
Mace 1 blade
Lemon juice 1 tblspn
Salt to taste
Method Of Preparation
  • Pick and wash Basmati rice in plenty of water and then soak in sufficient water for half an hour.
  • Clean and thoroughly wash and chop spinach. Thaw frozen corn kernels till they are soft.
  • Peel, wash, and finely chop ginger and garlic. Wash green chillies, remove stem and then slit them into two.
  • Heat oil in a non-stick pan, add cumin seeds and when they start to change colour, add bay leaf,cloves, pepper corns, green cardamom, black cardamom, cinnamon and macce. Stir fry briefly.
  • Add chopped ginger, garlic and slit green chillies. Cook on medium heat for a minute.
  • Add corn kernels and continue cooking for two to three minutes. Drain and add Golden Grain basmati rice, stir gently for about a minute.
  • Add two and a half cup of water, add salt to taste. Bring to a boil, add chopped spinach and mix well. Cook on high heat, stirring gently but continuously.
  • When water is almost absorbed, add lemon juice and lower the heat. Cover the pan and continue cooking for about five to seven minutes or till the rice is completely cooked.
Nutritious Pulao The nutritional value of Soya chunks and a variety of vegetables put in this Pulao promotes healthy eating. The sweet fragrance, rich colour, texture, aroma and exotic taste of Silver Grain Basmati rice would surely make cooking and dining a pleasure.
Basmati rice 1 1/3 cup
Ginger 1 inch knob
Tomatoes 2 med.sized
Onion 1 med.sized
Fresh coriander leaves ¼ cup
Soya chunks 1 ½ cups
Cumin seeds 1 tspn
Coriander powder 2 tspn
Red chilli powder 1 tspn
Turmeric powder 1 tspn
Garam masala 1 tspn
Salt To taste
Method of Preparation
  • Pick and wash basmati rice in plenty of water and soak in sufficient water for half an hour.
  • Peel and chop onion and ginger. Wash and chop tomatoes. Clean, wash and finely chop fresh coriander leaves.
  • Soak soya chunks in hike-warm water for fifteen minutes. Squeeze to remove excess water and cut each piece into two.
  • Heat oil in a thick-bottomed pan, add cumin seeds and let them crackle. Add chopped onion and saute for two minutes. Cook on medium heat, stirring continuously till onions turns brown.
  • Add coriander powder, turmeric powder, red chilli powder and chopped tomatoes. Continue cooking on medium heat for three to four minutes or untill tomatoes are cooked.
  • Add soya chunks, basmati rice and chopped fresh coriander leaves and stir gently for a minute. Stir in three cups of water, garam masala powder salt to taste and bring it to a boil.
  • Reduce the heat, cover the pan and simmer till all the water has been absorbed and rice is cooked. Serve hot.