ACK 4.9: Sabji pulao
Sabji pulao
Mixed vegetable rice
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Soaking and draining time: 30 min
Preparation and cooking time: 35-45 min 2 cups (350 g) basmati rice
1/2 teaspoon turmeric 3/4 cup (100 g) fresh peas 4 cups (950 ml) water 1 cup (100 g) green beans 2 1/2 teaspoon salt 1 cup (100 g) cauliflower buds 3 firm ripe tomatoes, washed and chopped 1 cup (100 g) diced carrots 2 tablespoon ghee or butter 2 bay leaves 1 fresh chili, seeded and minced 2 lemons or limes, cut into wedges 1/2 teaspoon grated fresh ginger Begin by wrapping the following spices in a small piece of muslin like a tea-bag:
6 whole cloves
2 cinnamon sticks, crushed 1 teaspoon cumin seeds 1/2 teaspoon ground cardamom seeds 1/4 teaspoon asafoetida Wash the vegetables and trim them. Wash the rice, soak it for 15 minutes, and let it drain for 15 minutes. Heat the ghee or butter in a medium-sized saucepan and fry the chili, grated ginger, and turmeric.
Now add the vegetables (except the tomatoes) and fry for 4 or 5 minutes more. Add the rice and stir for a moment. Then add the salted water, tomatoes, and bay leaves. Stir again and bring to a boil. Suspend the little bag of spices in the rice, cover the pot, and cook over very low heat until the rice has absorbed all the water.
Remove the spice bag and squeeze it over the rice. Turn the rice onto a pre-heated serving dish and garnish with wedges of lemon or lime before serving, either as part of a meal or as a meal in itself.
Link to this page: https://prabhupadabooks.com/hkb/ack-recipes/4/ack-4-9-sabji-pulao
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