This is a full meal in itself and using basmati gives it a light texture. It is wonderful accompanied by raitas and chutneys.
Ingredients
- 4 oz (125 g) mixed vegetables, such as beans, carrots and potatoes, chopped into small cubes
- 1 cup green peas
- 2 tomatoes, chopped
- salt to taste
- 1 Tbs coriander leaves, chopped
- 1 Tbs mint leaves, chopped
- 17 fl oz (500 ml) water
- 8 oz (250 g) basmati rice, washed and drained
Ingredients for ground paste
- 2 Tbs coconut, grated
- 2½ (1 in) piece ginger root, grated
- 1 green chilli
- 2 cloves
- 4 cinnamon sticks, crushed
- 1 tsp coriander powder
- ¼ tsp turmeric powder
Tempering
- 6 Tbs oil
- 4 bay leaves
- 4 marathi moggu (optional)
How to Make It
- Grind the seven ingredients for the paste until smooth. Set aside.
- To make the tempering, heat the oil in a heavy-bottomed pot or pressure cooker. Add the bay leaves and marathi moggu and fry for a few seconds.
- Add the mixed vegetables and green peas. Fry for a few seconds, stirring continuously.
- Add the ground paste, chopped tomatoes and salt to taste, stir well and cook for one minute over a low heat. Add the coriander and mint, and saute until all the vegetables are well coated with oil.
- Add the water, and when it starts to boil add the basmati rice. Mix well, reduce the heat and cover with the lid. Cook for 15·20 minutes in a pot or 3 minutes in a pressure cooker.
- Serve the mixed vegetable pulav with cucumber or tomato raita.
