Vegetable pilaf is a healthy dish prepared with cooked rice, vegetables and spices. This recipe is perfect for lunch boxes. Pilaf is also called pulav or pulao. This pairs well with raita and lemon pickle.
Ingredients 2 cup basmati rice
8 cup water
2 carrot chopped
1/2 cup chopped spring (green)onion
1/2 cup green beans chopped
1/2 cup capsicum chopped
1/4 cup chopped celery with leaves
5 Tbsp ghee
1/2 tsp nutmeg powder
3 bay leaves
1/2 tsp fennel seed
Salt to taste
2 small cinnamon stick (broken)
1/2 cup chopped cilantro
1/4 cup mint leaves chopped
Raisins to garnish
Wash and drain the rice, put water in a pot, and add rice into it.
Add 2 bay leaves, 4 cloves, 1 cinnamon stick, salt and 1/4 tsp fennel seed into it. Let it soak for 20 minutes.
Chop the vegetables, cilantro and mint leaves.
Cook the rice on medium high heat for 20 minutes or until the rice is almost cooked, not fully cooked.
Switch off the heat, cover and let it sit for 5 minutes. The rice will be fully cooked by this time.
After 5 minutes, drain and spread the rice onto a cookie sheet or any flat surface to cool down.
Heat 2 tbsp ghee in a big non-stick pan. Add the chopped vegetables, celery, nutmeg powder and a little salt into the hot ghee. Cook on medium high heat for 5 minutes. Remove from pan and set aside.
Again add 1 tbsp ghee into the pan. Pop remaining fennel seed, bay leaves, cloves and cinnamon.
Now reduce heat to low. Spread a little of the cooked vegetables into the pan.
Then layer a little rice over the vegetables. Spread a little mint leaves and cilantro on top of rice. Again add a layer of vegetables, rice, mint and cilantro.
When layering is complete, spread the remaining ghee on top of the rice. Add raisins and 1/8 cup water into the pan. Cover and let it cook for 15 minutes on low heat. After 15 minutes, switch off flame.