SUBZ PULAO (VEGETABLE RICE) NO ONION NO GARLIC PULAO- LEFT OVER RICE RECIPES

Subz pulao is one of the very easy rice recipes with minimal ingredients. This recipe doen’t needs more veggies also, so chopping time also will be less. It is a no onion garlic recipe.

I saw this recipe in a cookery show and impressed in its simplicity. around 6 months back itself I noted down the recipe, but somehow unable to try as I was in India for 6 months.

Then few days before I tried this pulao for my kid’s lunch, she liked it very much. So again tried yesterday for blog post.

You can use the left over rice also to prepare this pulao, but the rice should not be mushy.

The special ingredient of this pulao is asafetida. Really the flavor of hing gives amazing taste and aroma to the pulao. So don’t omit asafetida.

OK, now let’s move on to this recipe.

SUBZ PULAO

SOAKING TIME: – | PREPARATION TIME: 5 MINS | COOKING TIME: 25 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: NORTH INDIAN

SERVES: 2 PERSONS

INGREDIENTS:

                                    1 cup basmati rice

                                    ½ cup green peas

                                    2 cup chopped vegetables*

                                    2 tablespoon olive oil

                                    1 teaspoon red chilli powder

                                    1 teaspoon coriander powder

                                    ½ teaspoon asafetida (hing) Powder

                                    ¼ teaspoon turmeric powder

                                    Salt to taste

                                    Water as needed

                                    1 – 2 bay leaf

                                    1 teaspoon cumin seeds

                                    2 – 3 cardamoms

                                    2 cloves

                                    1 inch piece of cinnamon

                                    Few coriander leaves

                        *I used Carrots, capsicum and cauliflower.

                       

PREPARATION:

Chop the vegetables finely and keep them aside.

Soak the rice in water for minimum 20 minutes.

METHOD:

Cook the basmati rice as fluffy and take care not to make it mushy. Keep the cooked rice aside and let it cool down a little.

In a pan add the oil and let it heat. Then add cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Let them roast.

Then add the veggies and saute well in medium flame for 1 to 2 minutes.

Then sprinkle some water and little salt. Let the veggies to cook, but they should not be soft, have to retain its crunchiness.

Then add the spice powders (red chilli powder, coriander powder, and turmeric powder) and asafetida. Saute for 2 minutes in low flame. Be careful not to burn the spice powders.

Once the raw smell goes off, add the cooked rice and mix well.

Check for salt and add the needed salt and mix well.

Finally add the chopped coriander leaves and stir once.

Serve hot with simple raita or any gravy of your choice.

NOTES:

• If you like you can add sweet corn or other veggie of your choice.
• Don't use mushy rice.
• Asafoetida gives nice taste and flavour to the pulao, so don't omit.
• If the masala is started to burn, while sauting the vegetables after adding the spice powder add one or two teaspoon of oil and saute.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Cook the basmati rice as fluffy and take care not to make it mushy. Keep the cooked rice aside and let it cool down a little.

In a pan add the oil and let it heat. Then add cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Let them roast.

Then add the veggies and saute well in medium flame for 1 to 2 minutes.

Then sprinkle some water and little salt. Let the veggies to cook, but they should not be soft, have to retain its crunchiness.

Then add the spice powders (red chilli powder, coriander powder, and turmeric powder) and asafetida. Saute for 2 minutes in low flame. Be careful not to burn the spice powders.

Once the raw smell goes off, add the cooked rice and mix well. 

Check for salt and add the needed salt and mix well. Finally add the chopped coriander leaves and stir once.

Serve hot with simple raita or any gravy of your choice.

Do try this recipe and please don’t forget to give your feedback in comments.

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