April 3, 2011
This dish is based on Tarla Dalals Green Pulao which has been featured in one of her books called the "Pleasures of Vegetarian Cooking". This is meant to be a very hot and spicy rice with lots of coriander. But since I like my flavors to be mild, I have always altered the paste ingredients to my needs and also used the vegetables which are available. The original recipe calls for 2onions, (275 gms or 10 oz)cauliflower, (175 gms or 6 oz)peas and (225 gms or 8 oz)small potatoes for a cup of basmati rice and 1 bunch of coriander leaves, 10 cloves of garlic, 1inch ginger piece and 6 green chillies. Here is how I did this pulao today which I am sending to Kirthi's Herbs and Flowers in my platter- Coriander event originally announced at PJ's seduce your Tastebuds.
1 cup of Basmati rice
50 gms each of chopped carrots, cabbage, cauliflower, beans, peas
1" cinnamon stick
1 bay leaf
1/2 cup of onion chopped into 1/2 inch length
salt to taste
1/2 of bunch of coriander leaves
small piece of ginger
1 table spoon of onion
Grind the paste ingredients into a little coarse paste adding only very little water if needed. Take 2-3 tablespoon of oil in a pan, when it is hot enough add the onions and saute it for a minute or two. Add the paste and fry for at least 4 minutes till you get the aroma. Add the cinnamon, clove, cardamom and bay leaf and fry for a minute. Add the rice and fry it for two minutes followed by the vegetables. Continue to fry for an additional minute. Add 2 cups of water, salt and bring it to a boil. Lower the heat, cover and cook until the water is absorbed and vegetables are cooked.
The picture shows a much larger quantity of rice as I was taking this for a potluck dinner.