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Vegetable pullao

Make your own garam masala or use store bought for this delicious vegetable pullao. You can change the vegetables to what ever vegetables are in season ; try fresh or frozen peas, for example.

Posted by: kim
On:

Cuisine

Indian

Time

30 - 60 mins

Skill Level

Confident

Serves

4

Courses etc.

Main Courses
Side dishes

You will need

IngredientAdd
4 tbsp coriander seeds More products
1 tbsp cumin seeds More products
1 tbsp black peppercorns More products
1 tbsp ginger powder More products
1 tbsp black cumin, or more cumin if you can't get black cumin
5 pods whole black cardamon OR
5 pods whole green cardamon if you prefer More products
1 tsp whole cloves More products
2 inches cinnamon stick More products
5 bay leaves, crushed More products
OR 3 tbsp ready-made garam masala More products
1 cup or 200g basmati rice More products
1inch piece fresh ginger root More products
2 tbsp olive oil

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 		More products
1 tbsp brown mustard seeds More products
2 green chillies, sliced thin More products
100g potatoes, cut into very small cubes

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 		More products
100g carrots or 2 carrots, chopped in very small cubes More products
100g french beans, cut into about the same size as the potatoes and carrots

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1 tsp turmeric More products
1 cup plus quarter of a cup or 560ml water
quarter teaspoon sea salt More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • For the garam masala, put all the garam masala spices in a clean coffee grinder or other spice grinder and grind as finely as possible.
  • Store in a tightly lidded jar, away from heat and sunlight.
  • This makes about 10 tablespoons ; you can also buy pre mixed garam masala from realfoods.
  • For the pullao, wash the rice in several changes of water then drain.
  • Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again.
  • Peel and finely grate the ginger.
  • Heat the oil in a heavy-based pan (with a tight-fitting lid) set over a medium-high heat.
  • When it's hot, add the mustard seeds.
  • As soon as they begin to pop - a matter of seconds - add the chilli, potato, carrot and green beans and stir.
  • Add the turmeric and garam masala and stir for 1 minute.
  • Add the ginger and saute, stirring, for another minute.
  • Drain the rice and add it to the pan.
  •   Reduce the heat to medium-low and stir the rice very gently to mix it into the other ingredients and coat it with the oil and spices.
  • Cook this way for two minutes.
  • Add the water and the salt and bring to the boil.
  • Cover the pan with a very tight-fitting lid (if you don't have a very tight-fitting lid then you can cover the pan with foil and a lid) and turn the heat to very low and cook for 25 minutes.
  • After this time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary.
  • Once it's cooked you can leave it with the lid on and the heat turned off for up to half an hour before serving.
  • Or alternatively serve at once on a serving plate.

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Coriander Seeds ORGANIC
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Cumin Seeds ORGANIC
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