Vegetable Pulav & the feeling of home

Story and recipe by Anusha @anusha_sundaresan:

When I moved to Berlin 2 years ago, I didn’t realize how much I would miss home and Indian food. The pulav was a dish my mother loved making and I can see why. It’s easy to cook, doesn’t take long, uses all the vegetables you have at home and tastes like a million bucks.

This one pot dish is my favourite now to cook here and whenever I make this, I miss home a little less.

My version leans on the healthy side and is designed to use what’s available for the Pulav is versatile and goes well with so many different vegetables.

Ingredients:

1. One cup Basmati Rice (Soaked in water half an hour before cooking)

2. One medium Onion thinly sliced

3. 1 fresh green chilli chopped

4. 2 pods of garlic crushed

5. ½ inch ginger crushed

6. One carrot cut into bite sized chunks

7. One Potato cut into bite sized chunks

8. 4-5 cauliflower florets

9. A handful of green beans

10. A handful of peas

11. A handful corn kernels

12. A handful chopped coriander leaves

13. A handful chopped mint leaves

14. ½ cup coconut milk (Optional but recommended)

15. ½ cup water or 2 cups if not using coconut milk

16.  2 tsp Garam Masala (available at an Indian store, it's a bit more potent than your curry powder)

17. 1 Tablespoon of neutral Oil or Ghee.

Dry spices: This might be a bit tricky but would be easy to find at asian store or an indian store.

1. 1 teaspoon Cumin seeds

2. 2-3 cloves

3. 2-3 cardamoms

4. 1 star anise

5. 1 inch cinnamon stick

6. Two bay-leaves

7. 6 Cashew kernels (Optional)

Method:

1. Heat a heavy bottomed Pan. Add Oil.

2. When the oil is hot, add the dry spices and let the flavours get infused in the oil.

3. Next add the onions. Give it a stir. Season with salt as you go.

4. Add the Garlic, Ginger and Chillies. Cook till the raw smell of the Garlic is gone.

5. Next add the vegetables, and the coriander and mint, mix well.

6. Add the rice and toss mix all together for 4-5 minutes till the rice gets an opaque white colour.

7. Add the coconut milk and ½ cup water. Mix everything together and add the garam Masala.

8. Check for seasoning. Let the mixture come to a boil.

9. Now set the temperature on medium low heat, cover the pan and cook for about 15-20 minutes till the potatoes and rice are perfectly cooked.

10.  Serve hot with Yogurt-Mint Raita on the side.

Guten appetit!