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Mixed Vegetable Pilaf |
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Serves: 4 Print this Recipe(Sabzi Pullao) Category: Vegetarian Pilafs Makes 4 to 6 servings This old family-style pullao has as many variations as there are ways to combine vegetables. It is simple enough to be made every day, yet be made fancy, depending upon your choice of fresh vegetables. Carrots, peas, cauliflower and other everyday vegetables fall in the simple category; for a fancier version use baby squash, fresh wild mushrooms, orange and yellow bell peppers, and other colorful vegetables. 1 cup basmati rice, sorted and washed in 3 to 4 changes of water 1 2/4 cups water 2 tablespoons canola oil 1 1/2 teaspoons cumin seeds 3 to 5 black cardamom pods, crushed lightly to break the skin 1 small onion, cut in half lengthwise and thinly sliced 1 tablespoon peeled minced fresh ginger 1 to 3 fresh green chili peppers, such as serrano, minced with seeds 2 cups finely chopped fresh or frozen mixed vegetables 1/2 teaspoon Garam Masala 1 teaspoon salt, or to taste 1/4 cup nonfat plain yogurt, whisked until smooth 2 tablespoons finely chopped fresh cilantro 1. In a medium bowl, soak the rice in the water, about 30 minutes. 2. Heat the oil in a large nonstick sauce pan over medium-high heat and add the cumin seeds and black cardamom pods; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until lightly browned, 5 to 7 minutes. 3. Add the ginger and green chili peppers, mix in the vegetables, garam masala, and salt and cook, stirring, over high heat, about 2 minutes. Mix in the yogurt and cook another minute. 4. Add the rice with the water it was soaking in and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10 to 15 minutes. Do not stir the rice while it is cooking. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, fluff with a fork, garnish with the cilantro, and serve. VARIATION: To make this in a pressure cooker: Follow the recipe through Step 3, cooking everything in the pressure cooker. (You may need an extra teaspoon or 2 of oil in case your pressure cooker is not nonstick.) Then add the rice with the water it was soaking in. Secure the lid of the pressure cooker and cook over high heat until it reaches high pressure. Turn off the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully remove the lid, and serve as described in Step 5. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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