Indian Pulao/Pilaf by Shashi Raghu


1 ½ cups of Basmati long grain rice
1 ½ cups water
1 cup mixed vegetables – These are typically used: chopped beans/carrots/peas or you can choose cauliflower/potatoes/peas
1 large onion, chopped
1 Tbsp. of cumin seeds/olive oil
1 big bay leaf (you can buy this at herbal stores or earth fare)
1 Tbsp. turmeric powder
1 Tbsp. Himalayan salt
1 small clove of garlic (optional)
3-4 stems green onions, chopped to garnish

Masala Ingredients: (Medium spicy)
2-3 cloves
3-4 whole black pepper
1 inch cinnamon stick
2 Tbsp. dried coconut (optional)

Masala Instructions:
Roast all of these spices in a pan and grind till coarse.

*NOTE: If you do not like it hot and SPICY, just add these whole during cooking and remove cloves, black pepper and cinnamon, after rice is cooked. This dish is spicy, reduce quantity of masala by half quantity if you like it very mild.

Rinse rice to remove starch and soak for 15 minutes.

Start with olive oil on low heat add cumin and mustard seeds to roast mildly in a pressure cooker, add onions fry for 2 minutes till onions are caramelized. Add rice and vegetables with the masala and stir and mix thoroughly. Fry for a minute or two, and then add water. Cover lid to steam. After pressure cooker cooks, open and garnish with green onions.

Serve with chips/papadum, or raw chopped onions and cucumber.

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