Ayurvedic Recipes
Basmati
Rice and Vegetable Pulao
You
will need:
- 1
cup Basmati rice
- 2
1/2 cups pure water
- 1
cup chopped mixed vegetables of your choice (peas, carrot, cauliflower,
broccoli and green beans, for example)
- 3-4
strands of saffron, crushed
- 1/2
tsp rock salt (optional)
- 1/8
tsp black pepper
- 1/8
tsp cinnamon
- 1/8
tsp ground cumin
- 1/8
tsp ground coriander
- 1/8
tsp ground clove
- 1/8
tsp ground cardamom
- 1
bay leaf
- 12
raisins
- 2
tbsps ghee
Wash
the rice thoroughly by rinsing it several times. Drain.
Melt
half the ghee in a pan till it is clear. Add all the ground spices
and sauté briefly to release aroma. Add the vegetables
and sauté for another 2 minutes. Remove from heat.
Bring
the water to a boil in a heavy-bottomed pot.
Add the rice, the bay leaf, the vegetable-spice mixture, the saffron
and the salt, and stir once to mix.
Turn
heat down to low, cover the pot and let the pulao cook for 20
minutes. Do not stir. When done, the water should all be gone
and the rice grains tender but separate.
Melt
the rest of the ghee in a pan until it runs clear. Add the raisins
and stir until raisins plump up. Remove from heat.
Fluff
rice pulao gently with a fork and garnish with raisins.
Enjoy
hot.
(Serves
2-4)
