Simplest Vegetable Pulao Ever and Raita

Rice is the staple diet where I come from. It is no surprise that there are a wealth of rice dishes available. I make this simple and fragrant rice pulao/pilaf with vegetables and no other masala (gasp!). This is easy enough to whip up any time and goes well with just a mixed yogurt salad (raita) or spicy curries.

You will need: (* – Refer notes)

• Rice (Basmati or similar long-grained) – 2 cups
• Ghee (clarified butter)* – 2 tbsp + 2 tsp
• Whole spices like cinnamon stick , cloves, cardamom and black pepper corns**
• Onion – 1 medium-sized, finely chopped
• Vegetables like carrots, peas and green beans – 1 cup (total)
• Lemon juice – 1 tbsp
• Water – 3 cups
• Cashew nuts and raisins for garnish (optional)

How to:

• Wash the rice in water. Drain well and keep aside***.
• Heat 2 tbsp ghee in a thick bottomed vessel (I use a pressure cooker). Add the whole spices and allow it to sputter and become fragrant.
• Add the chopped onions. Saute till they turn translucent.
• Add the vegetables and saute for a minute.

• Add 3 cups water****. Add enough salt and bring to a gentle boil.
• Add the washed rice and a tablespoon of lemon juice. Mix well and check seasoning.
• Cover and cook till done.
  • If using a pressure cooker, cook on medium high till you hear a whistle, lower the heat and cook for 5 more minutes.
  • Else, cover the vessel with a heavy lid and cook till done. 
  • This dish can easily be cooked in a rice cooker too. Do the sauteing in a  pan and transfer to the rice cooker along with rice, water and lemon juice.
• Meanwhile, in a small saucepan, heat the remaining ghee and fry the cashew nuts and raisins till golden.
• To serve, fluff pulao well, garnish with nuts and serve hot with raita or your favorite curry.

Notes:

* Substitute with oil, if ghee is not available or you are extremely health conscious!
** For 2 cups of rice, I use a 2-inch piece of cinnamon stick, 3-4 cloves, 2-3 pods of cardamom and 3-4 black pepper corns.
*** The washed rice can be roasted in a little ghee. I usually skip this step (read the title!) and it turns out okay.
****Typically, the Basmati rice I use, needs 1.5 cups of water per cup of rice. Some rice types may need up to 2 cups of water. This information is usually available on the rice packet.

Now on to the raita. The following is the recipe for a simple tomato and onion raita with a surprise garnish!

You will need:

• Thick yogurt – 1 cup
• Onion – 1  small, finely chopped
• Tomato – 1 small, de-seeded and finely chopped
• Green chillies – 2, chopped
• Grapes – for garnish (the surprise!)

How to:

• Whip yogurt well with a fork or whisk.
• Add onions, tomatoes and green chillies.
• Season with salt.
• Garnish with green or red grapes cut in half. This is kind of a family tradition at our house. I playfully added a couple of grapes to raita one day and my husband was hooked! It adds a playful sweetness.

• You can use cilantro and mint leaves also for garnish.
• You can add finely chopped cucumbers and carrots to the raita too. Don’t forget to de-seed the cucumbers.

Let me know if you prepare this!

I am linking this up to the Whisk Gadget link party at Chef Not Included.