+91 7498551330Ingredients:
- 1 cup basmati rice
- 1/2 cup dehydrated carrots
- 1/2 cup dehydrated peas
- 1/2 cup dehydrated beans
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2-3 cloves
- 1 cinnamon stick
- 2-3 green cardamom pods
- 1 medium onion, thinly sliced
- 1-2 green chilies, slit (optional)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon garam masala
- Salt to taste
- 4 cups water (for rehydrating vegetables and cooking rice)
- Fresh coriander leaves for garnish (optional)
Instructions:
- Rehydrate Vegetables:
- Place the dehydrated carrots, peas, and beans in a bowl. Add 2 cups of warm water and let them soak for 20-30 minutes or until they are fully rehydrated. Drain and set aside.
- Prepare Rice:
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 15-20 minutes, then drain.
- Cook Pulao:
- Heat oil or ghee in a heavy-bottomed pan or pressure cooker over medium heat.
- Add cumin seeds, bay leaf, cloves, cinnamon stick, and cardamom pods. Sauté for a few seconds until fragrant.
- Add the sliced onions and green chilies. Sauté until the onions turn golden brown.
- Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- Add the rehydrated vegetables and sauté for another 2-3 minutes.
- Mix in the drained rice and stir gently to coat the rice with the spices and oil.
- Add 2 cups of water, garam masala, and salt. Stir well.
- Cook Rice:
- If using a pressure cooker: Close the lid and cook for 1 whistle on medium heat. Turn off the heat and let the pressure release naturally.
- If using a pan: Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes or until the rice is fully cooked and the water is absorbed.
- Serve:
- Fluff the rice gently with a fork. Garnish with fresh coriander leaves if desired.
- Serve hot with raita, pickle, or any curry of your choice.
Enjoy your delicious and aromatic Dehydrated Mixed Vegetable Pulao!