Classic Vegetable Pilaf (Pulao)
- Ethnicity: American
- Base: Other
- Course: Side Dish
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 2 c | California basmati rice |
| 2 T | vegetable oil |
| 1/2 lb | carrots |
| 1 ea | medium onion, chopped |
| 1/2 lb | green beans |
| 4 clv | garlic, finely chopped |
| 1 T | ginger, minced |
| 1 t | hot spice powder (garam masala) |
| 2 ea | small bay leaves, finely chopped |
| 2 t | salt |
| 1 T | finely chopped coriander leaves, plus sprigs for garnish |
| 3 1/4 c | vegetarian stock or water |
| 1/2 t | turmeric ghee or 2 tablespoons melted butter |
Directions:
1| Rinse the rice thoroughly under cold running water. Place in a bowl or pot with enough water to cover and soak for 30 minutes, then drain well and set aside.
2| Slice the carrots lengthwise into thin strips, cut into 1/2-inch lengths, and set aside. Top and tail the beans, chop into 1/2-inch lengths, and set aside.
3| In a mortar or a small bowl, combine the ginger, bay leaves, chopped coriander, and turmeric and pound or grind with a pestle or the back of a spoon to a paste. Set aside.
4| Place a large heavy pot over medium-high heat and add the oil. Add the onion, garlic, and garam masala and cook, stirring frequently, for 10 minutes. Add the ginger paste and the rice, lower the heat to medium, and cook, stirring frequently (and gently so as not to break the rice), until the rice grains become opaque. Add the salt and vegetables and cook and stir for about 5 minutes. Add the water or stock and bring to a vigorous boil, then lower the heat, cover, and simmer until the rice is tender, about fifteen minutes. Remove from the heat and let stand for fifteen minutes.
5| Remove the lid and stir gently but thoroughly, then replace the lid. When ready to serve, turn out onto a platter, drizzle with melted ghee or butter, and garnish with sprigs of fresh coriander if you like.
6| Serves six as part of a multi-dish meal or four as part of a simple vegetarian meal with dal and salad.