Simple pulao.
Comfort food.
Wonderful with yogurt.


Because you asked, Vaishali...

This is a very simple pulao with no whole spices or garam masala. The main flavor is that of ginger. It's great detox food.
  • 1/2 cup oil
  • 1 med. white onion, sliced
  • 1 cup chopped fresh cauliflower
  • 1 cup chopped fresh broccoli
  • 1 cup fresh baby carrots
  • 2 tbsp juice of grated ginger
  • 1 tbsp vinegar
  • 3 cups basmati rice
  • 6 cups water
  • salt to taste
  1. Heat the oil in a large chef's pan
  2. Add the onions and sautée on medium heat until they are translucent
  3. Add the vinegar, juice of the ginger, all the vegetables and sautée for 5 minutes
  4. Wash the rice, drain all the water, and sautée for another couple of minutes on low heat
  5. Add the water and salt to taste. Mix everything well.
  6. Cook uncovered on medium-high to high heat until there is no water visible from the top. Usually between 10-20 minutes - longer for me cos I am a mile high in altitude.
  7. Cover, turn the heat to medium-low and cook till the rice has cooked, usually another 20-25 minutes.
  8. Enjoy with a plain yogurt or a raita of your choice.


Vaishali said...

That's a good-looking Pulao there, Manisha. How did you make it? I can see some broccoli in it too.

Anonymous said...

Hiiiiiiii Manisha! Some very delicate looking pulao there! But I've NEVER tried broccoli in my pulao. Must! Tell me, what else went into it?

Menu Today said...

Hi Manisha,
Your post looks great!!

Anonymous said...

Vaishali, it's a very simple and plain pulao. Yes, there is broccoli. It's best made with fresh veggies and I use whatever veggies I have on hand. You could use frozen veggies, too; in which case, reduce the amount of water by about 1/4 to 1/2 cup.

Shyama, try it with broccoli. I didn't even think about it - saw the broccoli, threw it in!

Hey, menu today! Thanks and welcome to IFR!

Anonymous said...

Domavi, I grew up with a variety of pulaos. In our family, it was and still is a wonderful one meal dish. We used whatever vegetables we had on hand. In this particular case, I didn't have peas so I didn't use them. There are lots of pulao recipes that don't call for peas. It's possible that your experience has been otherwise. India is a large country with many regional cuisines and every family has their own interpretation to add to the mix. :-)

Have you heard of the dreamy beautiful state of Goa? It is part of India and vinegar is used as a base for many Goan curries. Prawn Balchao is one of my all-time favorites.

Vinegar is a personal preference over lemon juice when it comes to pulao. If I have pickled jalapeños, I use vinegar from that jar as it adds a hint of jalapeño to the simple flavors of the pulao.

Please make your pulao with less oil if it works for you. I have played with using as little as a few tablespoons to 3/4 cup for upto 4 cups of rice.

And, welcome to IFR!

Piegirl said...

Manisha, thanks for sharing your pulao recipe. I especially appreciated the photo. Gives me a good idea of how my pulao should turn out. I used jasmine rice last time, so not as fluffy as basmati.

Anonymous said...

Piegirl, you're most welcome! Glad to have been of help!