Mixed Vegetable Pulao

Mixed Vegetable Pulao

Mixed Veg Pulao is one of the most famous dish we generally prepare during any occasion where we intend to have a nice treat. This is simple and easy to make. People who think that Mixed Veg Pulao is a dish which is very difficult to prepare, this recipe will make their job easy and simple.

Note the ingredients needed for Mixed Veg Pulao

1.Pulao Rice or Dehradun Rice or Basmati Rice 500 grams

2.Hot Spices Whole 2 grams

3.Pure Ghee 150 grams

4.Carrots 100 grams

5.French Beans 100 grams

6. Green Peas 50 grams

7. Rose and Kewra water as required

8. Mace and Nutmeg powder 2 teaspoons

9. Shahi Garam Masala 2 Teaspoons

10.Salt to taste

11.Sugar to taste

12.Refined oil for frying vegetables 200ml


Cooking procedure

Wash the rice properly to remove all impurities and soak the rice for 20 to 30 minutes.

Cut the Carrots and French Beans into diamond shape and wash properly and drain all the water.

Now deep fry the vegetables in the refined oil but you must make sure that the colour of the vegetables are intact, don't fry too much so that the colour of the vegetables turns brown.

Now take a kadai or deckchee and melt the pure ghee in it. Then add the whole hot spices like cinnamon, cardamom and clove and crackle them. 

Strain the water from the rice and add the rice into the crackling garam masala and mix properly. After frying for about 2 minutes, add water in double the quantity of rice and add the green peas into the water. After the rice is three fourth cooked remove from the flame.

Then in a clean, moisture free dump container pour a little ghee and grease the bottom of the container. Then pour half of the total quantity of rice and level it equally throughout the container. 

Pour some quantity of pure ghee over the rice. 

Sprinkle about one teaspoon of Shahi Garam Masala over the rice evenly.

Sprinkle fried vegetables, salt and sugar evenly all over the rice.

Now finally pour some Rose and Kewra water over the rice uniformly.

After completing the above process we pour in the remaining rice over the present layer and repeat the above layer procedure once again. 

Now we cover the dump container tightly with the lid and with the help of some dough we seal the dump container to allow the pulao to be cooked in a dum process. Put the set up on medium flame for about 20 minutes.

The Mixed Veg Pulao is ready to be served hot.

Before serving I recommend to mix the rice properly so that the vegetables and the flavour of the pulao get mixed evenly all over the pulao.

Enjoy hot Mixed Veg Pulao with your favourite accompaniments.

Mixed Veg Pulao Ready to Serve

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Plain Pulao - Desi Style

Plain Pulao Desired Texture

Hello friends, today I am going to show you very simple and a famous Indian desi recipe which is cooked in every Indian household but there are many requests asking for demonstration of famous Indian recipe Plain Pulao.

The ingredients required for Plain Pulao are as follows

1. Basmati rice 500 grams

2. Cashew Nut 60 grams

3. Raisins 25 grams

4. Pure Ghee 100 grams

5. Garam Masala whole cinnamon,Clove, Mace, Cardamom and Nutmeg.

6. Salt to taste

7. Sugar to taste

8. Rose and Kewra Water

9. Shahi Garam Masala 5 grams

Now let's start cooking

First of all we are going wash the rice properly and soak  the rice for 20 minutes.

Take a brass degchi or utensil in which we are going to prepare the pulao and put it on the flame.

Add the pure ghee and melt it. When the ghee is melted at the whole hot spices and crackle it. Now add the rice and crackle the rice in the ghee for a few minutes. 

Now add Milk or Water in double the quantity of the total amount of rice.

After the rice is three fourth cooked remove from the flame.

Fry cashew nut and raisins in ghee.

Now in a separate degchi or utensil we are going to prepare the layers of the pulao. Take half the quantity of three fourth cooked rice and spread it evenly all over the degchi. 

Now pour some quantity of liquid ghee.

Sprinkle some amount of Shahi Garam Masala over the setup. 

Sprinkle the fried cashew nut and raisins over the top.

Add some salt and sugar as per your taste buds.

Now add the Rose and Kewra water

After completing the above process we again pour a layer of three fourth cooked rice on top of it and repeat the above process. This way we prepare layers of rice for an even mix of flavours and masalas.

At the end we cover the degchi container containing the above layers of rice tightly with a airtight lid and put the setup on flame and give the rice a nice dum cook till the rice is cooked nicely.

After we are done with the dum, we put off the flame, remove the lid and mix the rice thoroughly.

And now guess what? We are done and the Plain Pulao is ready to be served hot.

Plain Pulao Ready to Serve

See it's simple and can be done easily without putting in much effort. 

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JEERA RICE - Instant Ready Procedure

Jeera Rice Home Make Recipe

Hello my friends. Today I am going to teach one of the most cooked food item of an Indian Kitchen, can you guess? It's Rice. To start with I am going to let you know that there are two procedures of cooking rice.

1. Absorption Method : For this process double amount of water is required in comparison to the total amount of rice.

2. Drainage Method : For this process the total amount of water needed id three times the amount of rice. This process is utilized for bulk quantity cooking of rice.

Now, I am going to demonstrate the procedure for preparation of Jeera Rice.

Ingredients : 

1. Basmati Rice : 500 grams.

2. Whole Cumin Seeds : 40 grams.

3. Refined oil : 100 ml.

4. Water : About 1 litre.

5. Ghee : 2 teaspoon.

Procedure :

Take a bowl and pour the rice into the bowl and wash it properly with water. After properly washing the rice drain all the water and keep it aside. Now heat a brass deckchee or the utensil in which you normally cook rice and add refined oil into it. When the oil is heated up, add the whole cumin seeds into the oil and temper the oil. When the cumin seeds starts to turn it's colour into light reddish, add the wet rice into it and crackle it. After 2 minutes add water into the crackling rice. Now after adding the water allow the water to heat up. When the water is reaching the boiling point add some salt and sugar. The salt is given at this stage so that the salt gets incorporated into the rice and the sugar is added to give some sweetness and also one of the major reason behind adding sugar is it prevents the rice from breaking up while cooking. Keep cooking till the water is completely dried up and absorbed by the rice. The rice should not be soggy. The desired consistency is moisture free and free flowing. Add ghee and mix it well. 

See, it's simple. The Jeera rice is now ready to be served hot. You can try this dish every now and then because having plain rice every days sometimes becomes boring. This Jeera rice will change the boredom and also enhance the taste of the accompaniments.

Jeera Rice Desired Consistency

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