In this recipe, it said 1 onion. I'm not sure big or small one, and since we do not really like a lot of onion in our food so I only used half of the big onion for this recipe. I also added some raisin to give a sweet taste to this delicious vegetable pulao. I've used white long grain rice instead of the basmati rice. We were out of basmati rice at the moment. Basmati rice is a slender, long grain, and the name means fragrant. It has a distinctive and appealing aroma. I found out there is a secret for a perfect pulao!! Wash the rice thoroughly, then soak it briefly. Soaking before cooking softens and moistens the grains, enabling the rice to absorb moisture during cooking, and resulting a fluffier rice. :)
Here is the Tricolor Pulao recipe.
Recipe: Tricolor Pulao (from The world's greatest curries)
Serves: 4-6
Ingredients:
1 cup basmati rice, rinsed and soaked for 30 mins
2 tbsp vegetable oil
1/2 tsp cumin seeds
2 dried bay leaves
4 green cardamon pods
4 cloves
1 onion, finely chopped
1 carrot, finely diced
1/2 cup frozen peas, thawed
1/3 cup frozen sweetcorn, thawed
1/4 cup cashew nuts, lightly fried
2 cups water
1/4 tsp ground cumin
salt
1/3 cup raisins (optional)
Instructions:
Heat the oil in large pan or wok over a medium heat, and fry the cumin seeds for 2 mins. Add the bay leaves, cardamons, and cloves, and fry gently for 2 mins more, stirring the spices from time to time.
Add the onion and fry until lightly browned. Stir in the diced carrot and cook, stirring, for 3-4 mins.
Drain the soaked rice and add to the contents in the pan. Stir well to mix. Add the peas, sweetcorn, fried cashews and raisins.
Add the measured water and the remaining spices, and add salt to taste. Bring to the boil, cover and simmer for 15 mins over a low heat until all the water is absorbed.
Leave to stand, covered, for 10 mins. Transfer to a warmed dish and serve.
Have a good day everyone! :)
2 tbsp vegetable oil
1/2 tsp cumin seeds
2 dried bay leaves
4 green cardamon pods
4 cloves
1 onion, finely chopped
1 carrot, finely diced
1/2 cup frozen peas, thawed
1/3 cup frozen sweetcorn, thawed
1/4 cup cashew nuts, lightly fried
2 cups water
1/4 tsp ground cumin
salt
1/3 cup raisins (optional)
Instructions:
Heat the oil in large pan or wok over a medium heat, and fry the cumin seeds for 2 mins. Add the bay leaves, cardamons, and cloves, and fry gently for 2 mins more, stirring the spices from time to time.
Add the onion and fry until lightly browned. Stir in the diced carrot and cook, stirring, for 3-4 mins.
Drain the soaked rice and add to the contents in the pan. Stir well to mix. Add the peas, sweetcorn, fried cashews and raisins.
Add the measured water and the remaining spices, and add salt to taste. Bring to the boil, cover and simmer for 15 mins over a low heat until all the water is absorbed.
Leave to stand, covered, for 10 mins. Transfer to a warmed dish and serve.
Have a good day everyone! :)
2 comments:
What a healthy treat to eat I love the corn in there. :-)
This looks delicious! I can't wait to try it!
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