Goan Vegetable Pulao

This classic pulao is a one pot visual, aromatic and tasty delight. Enhanced with spices, a flavourful stock and bouillon cubes. Simple, easy to make, and ready in minutes. To prepare a good pulao, always use aged basmati rice. Soak the rice for 30 minutes and then cook with the vegetables to perfection. A mixture of your preferred firm vegetables can be used. You can even add paneer. For your next special occasion, make this pulao to wow your family and friends. The fragrant rice along with the freshness of the vegetables creates a delicious symphony that leaves your tastebuds dancing and craving for more.  

Vegetables are a rich source of nutrients vital for good health. Low in calories including fats, high in fibres, vitamins and minerals. Packed with dietary fibre, they aid in digestion. Helps in maintaining body weight and free from diseases. The recommended daily intake of vegetables is at least 5 to 7 servings. Buy vegetables that are bright in colour and firm to the touch. Avoid the ones with spots, blemishes and fungal mold. They have a short life and consume when they are fresh to benefit from their nutritional value. Incorporating vegetables in your daily diet will keep you fit and free from chronic diseases.

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​Goan Vegetable Pulao
(Serves 6 or 8)

Stock
Ingredients:
1 onion (chopped)
2 celery stalks (chopped)
1 carrot (chopped)
1-inch ginger (sliced)
few thick coriander stems
few asparagus stalk ends
2 sprigs of mint leaves
2 bay leaves
8 cups of water

Method:
In a saucepan, add all the ingredients and bring to a boil. Simmer and cook for 30 minutes.

Strain stock and set aside.

Rice
Ingredients:
2 cups basmati rice
1 large onion (chopped, about 2 cups)
2 long green chillies (chopped)
4 large cloves of garlic (chopped)
1-inch ginger (grated)
1 large tomato (chopped)
2 bay leaves
1 teaspoon cumin seeds
10 whole black peppercorns
4 green cardamoms
2 cinnamon sticks (1.5-inch each)
6 cloves
1 star anise
1 black cardamom 
1/4 teaspoon turmeric powder
4 cups vegetable stock or water 
4 maggi vegetable cubes (5 grams each)
1 teaspoon MTR Pulao Masala
1/2 cup of cubed potato (about one medium-sized)
1/2 cup of cubed carrot (half of a large peeled carrot)
1/2 cup of small cauliflower florets
1/2 cup green peas (fresh or frozen)
1/2 cup green beans (about 12 beans, cut into 1/4-inch rounds)
handful coriander leaves (chopped)
1 tablespoon lime juice
1 tablespoon ghee
1/4 cup oil
salt (if required)

Method:
Wash and soak rice in water for 30 minutes.

In a large wide bottomed pan, heat the oil with ghee and sprinkle cumin seeds. When the seeds start to splutter, incorporate the bay leaves, star anise, black cardamom, peppercorns, cloves, green cardamoms and cinnamon sticks. Stir in the onion slices and when slightly golden, fry the ginger, garlic and green chillies. Mix in the tomato and when soft and pulpy, add crushed bouillon cubes, turmeric powder and MTR Pulao Masala. Pour in the hot stock and incorporate the vegetables (potatoes, carrots, green beans and cauliflower). Cover the pan and bring to a nice boil.

In the meantime, drain rice and keep it ready. When the stock comes to a roaring boil, gently mix in the rice, green peas and lime juice. Close the pan with the lid and cook on medium heat until half the liquid is absorbed. Stir rice gently, cover with the lid and continue cooking. After a few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Shut off the flame leaving the pan covered. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.

Serve pulao hot garnished with fresh chopped coriander leaves.

Note:

1. Always use a wide bottomed pan to cook pulao. This gives the rice grains enough room to spread and bloom.
2. No salt was used.