Mixed Vegetable Pulao

Like noodles, I think veggie pulao is again a favorite with almost everybody. This kind of pulao is also always a crowd pleaser. A handful of veggies of choice, some whole spices and rice - there is something that is so comforting.

1 cup basmati rice, clean, and soak in cold water for about 15-20 minutes. Drain and keep aside

1 1/2 cups, mixed veggies of your choice (I use the frozen ones)

2 cloves

2 badi/moti elaichi (black cardamom)

2-3 choti elaichi (green cardamom)

2-3 peppercorns

1" cinnamon stick, broken into 2

2 bay leaves

2 1/2 cups of water

1/4 tsp ghee

1/2 tsp each cumin powder, coriander powder and chilli powder

Salt to taste

Oil

Heat oil in a dutch oven Add the cloves + badi elaichi + green cardamom + peppercorns + cinnamon stick + bay leaf. Cook for 2-3 minutes. Add the mixed vegetables now and cook till the veggies are almost done. Add the soaked rice and cook for a minute. Add water + salt + cumin powder + coriander powder + chilli powder + ghee. Bring to boil, reduce heat to medium, cover and cook till rice is done and water is evaporated. Serve hot with yogurt or raita. Enjoy !

Healthy Plate : Pulao with Greens

On my last trip to Trader Joe's, I had found a packet called "Greens with Envy". The packet was a mix of healthy greens like Spinach, Broccoli, Asparagus spears and shelled Edamame. I used it to make a wholesome Pulao for dinner.

1 cup Basmati Rice, washed and soaked in cold water
1/2 packet of the mixed greens
2 cloves
2 green cardamoms
1" stick cinnamon, broken into two
1 medium sized onion, finely sliced
1/2 tsp turmeric powder
1/2 tsp red chilli powder
3/4 tsp coriander powder
1/2 tsp cumin seeds
Salt to taste
Oil

Heat oil in a pan. Add the cumin seeds and when they begin to sizzle, add the cloves, cardamom and cinnamon. Cook for half a minute and then add the sliced onions. Cook till the onions turn pink. Now add the turmeric powder, chilli powder, coriander powder, lower heat and cook for a minute stirring constantly. Add the salt and the mixed green. Cook for 2-3 minutes.
Drain water from the rice and add to the pan. Increase heat to medium and cook for a minute. Add 2 cups water, cover the pan and cook till the rice is done. Do not stir the rice while cooking or the rice will break making the dish mushy. Serve hot with plain yogurt or Raita. Enjoy !

Chole Methi- Garbanzo beans with Fenugreek leaves

I found a fresh bunch of Methi leaves on my last trip to the Indian grocery store. I had soaked a cup of dry garbanzo beans overnight, so I had all the ingredients that I needed to make this simple, yet delicious dish.

1 cup dry garbanzo beans, soaked overnight in warm water (You can use the canned ones too)
1 bunch, methi leaves, picked and cleaned
1 onion, finely chopped
2 cloves garlic, chopped
1" ginger, finely chopped
1 tomato, finely chopped
1/2 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/4 tsp red chilli powder
Salt to taste
Oil

Heat oil in a cooker. Add the cumin seeds. When they sizzle, add the onions and cook till golden brown. Add the chopped ginger and garlic and cook for a minute.Add the chopped tomato, coriander powder, chilli powder, turmeric powder, cumin powder and cook till the pil separates and the tomato is cooked. Now add the methi leaves and garbanzo beans. Mix well, add about 2 cups of water, and cook for 3 whistles. Remove from heat and let cool.
Once the steam has been released, add the garam masala powder and cook on medium low heat for about 5 minutes. With the back of the spatula, mash some of the beans (thickens the gravy and gives a nice texture). Serve with Rice/Roti and enjoy !!