Tuesday, October 11, 2011

Vegetable Pulao

Vegetable Pulao recipe by Barefeet In The Kitchen
Pulao is a common South Asian dish and the name basically means Pilaf. The flavors are different, but this is really just a simple vegetable rice pilaf. This was a hit with every person in my family and my youngest kept asking for more. It was very mild, with some unique spices and flavors.

Next time I make this, I'll probably add some sauteed green chile, similar to the Aloo Bhaji I made last month. Easily adaptable to whatever foods you have in the house, this was a great way to discover some whole spices I had never used before in that form.

Vegetable Pulao
recipe adapted from Trish at My Hobbie Lobbie
(printable recipe)

1 cup rice, I used Jasmine
1 tablespoon light olive oil
2 bay leaves
1 cinnamon stick
6 whole cloves
4 black peppercorns
2 whole allspice seeds (Trish's recipe called for whole pods of cardamom, but I adapted according to what I had on hand. If you have cardamom, definitely use that.)
1 medium onion, diced
12 baby carrots (or one large carrot), diced small
1/2 cup frozen corn
1/2 cup frozen peas
3/4 - 1 teaspoon kosher salt, adjust to taste
Optional: 1/2 teaspoon turmeric, according to taste

Rinse the rice in a mesh strainer and then cover with water and soak for about 15 minutes.

In a large skillet, over medium heat, warm the oil. Add all of the spices (except the salt and turmeric) and let spices infuse the oil, about 5 minutes. Once the oil is fragrant, add the onions and saute until they are soft and just barely browned, about 10 minutes. Add the vegetables and saute them for just a couple minutes. Add salt.

Drain the rice and add it to the veggies. Add two cups of water and toss gently to combine. Increase heat until the mixture simmers and then reduce to low and simmer covered for about 10-15 minutes. Uncover and simmer a few more minutes, stirring occasionally, until the liquid is absorbed.

I added some turmeric at this point, for a little color and to add some additional flavor. We really enjoyed the turmeric in the Aloo Bhaji. So, I wanted to try it in this dish as well.

Remove from the heat and fluff the rice with a fork. Enjoy!

* Side note: I have no idea what the correct serving procedure is when cooking with whole spices, i.e cardamom, allspice, cloves, peppercorns, cinnamon etc. I went ahead and removed them as I served the dish; much the same way you would remove the bay leaf before serving foods.

Vegetable Pulao recipe by Barefeet In The Kitchen

22 comments:

  1. wow..colorful n yummy pulav..love ur version..:)
    Tasty Appetite

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  2. Sounds good! I love the warm falvors of cinnamon and allspice added to it. This will be a must try!

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  3. Love the flavors used here... very earthy and warm!!

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  4. The only way I've ever had rice where I want to eat it has been risotto or rice pudding - but allspice, cinnamon, cloves and cardamom sounds like a combination I could get behind! Thanks for sharing...

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  5. Lovely rice dish - perfect for meatless monday - well or Tuesday - economical too - lovely recipe
    Mary x

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  6. I think it looks and sounds delicious and comforting.

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  7. This would go great with anything! Or by itself. Lovely dish and great mix a flavors.

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  8. Mary, this rice dish looks delicious with all the spices in it...will have to try it out.
    Hope you are having a great week :-)

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  9. I've never heard of pulao, but it sure sounds and looks wonderful. Thanks for sharing~

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  10. Love rice dishes like this.Complete healthy meal:)We call it in my country of origin :pilav:)

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  11. Mmm...are you loving these Indian flavored dishes....this sounds wonderful! Jasmine rice is my favorite and I actually bought a big bag of brown jasmine the last time I was at the Asian market.

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  12. This dish looks delicious. It looks like it owuld be a great side dish.

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  13. So, uh, when are you writing that cookbook? :)

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  14. Aldra, you crack me up. There is no cookbook on my To Do list. I'll happily just keep cooking and listing the recipes here. The real question is whether or not you are cooking yet?! How is the new oven?

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  15. I've made something like this before, but had no idea it was a South Asian dish! You learn new things every day!

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  16. This looks fantastic! Love the flavors here.

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  17. fragrant jasmine rice is my favorite---I like the spices you've included in this pilaf-style dish--especially the allspice!

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  18. We call that fried rice here. One of my faves! We use peanut oil instead of olive, and we also add scrambled eggs and chopped chinese sausages.

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  19. Just made this for dinner....my oldest came to the table and said "I'm not eating that rice!"....I gave her a small spoonful and she went back for 3rds and even licked the empty bowl before I could get it to the dishwasher!!! I've made fried rice in the past and this was a great variation - we've also never tried Jasmine rice, but I think it will be on our menus often now! My husband is not too keen on meatless meals, so I added some grilled chicken, but I think this could go well with anything! Thanks for the recipe!

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  20. I'm so happy that you liked it, Shonda! Thank you for coming back to tell me. We love Jasmine rice too. It's the only rice buy most of the time.

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