Monday, November 23, 2009

Mixed Veggie Pilaf

Print  Friendly and PDF
Pilaf/Pulao/Plav is a versatile dish that can take any form and perform.Its meaty version may please meat-lovers but its vegetarian version is sure to please all alike. I am partial to the vegetarian version with plenty of colorful vegetables..especially multi-colored peppers, peas, carrot and beans. So here is my version of this kitchen all-rounder.Use any medley of colorful vegetables for this. This star-quality dish is a standalone and doesn't need any accompaniments. To round it off, perhaps you may drink Yasmeen's tried and tasted Chocolate and Protein Oat shake, that is made with Xagave(Agave syrup), a natural sugar replacement that is making waves right now. Intrigued? So am I. To enter for a chance to win Yasmeen's generous giveaway of a book with recipes of Xagave check out the rules here. Good Luck.
  • Basmati Rice - 2 cup, soaked 30 minutes prior to cooking
  • Cubanelle Pepper - 1, julienned
  • Mini peppers - 2 each of red, orange and yellow, julienned
  • Carrot - 1, peeled and julienned
  • String Beans - 4-5, halved and vertically slit
  • Sweet Peas - a handful, fresh or frozen
  • Cilantro - 1 bunch (if small), else 1/2
  • Ginger - 1 inch, skinned and roughly chopped
  • Garlic - 4 cloves, skinned and halved
  • Red Onion - 1, large, roughly chopped
  • Tomato - 1, medium, chopped
  • Mint - a handful
  • Hot Green Chilli -5
  • Cinnamon - 1/2 stick
  • Cloves - 3
  • Cardamom - 1
  • Cracked pepper - 6 peppercorns
  • Marati Moggu(Dried Capers) - 1
  • Bay Leaf - 1
  • Olive Oil - 4 tbsp
  • Water - 3 cups
  • Salt for taste
  • Coarsely powder the dry spices- cloves, cardamom, cinnamon, cracked pepper either in a blender or mortar/pestle and set aside.
  • Grind the ginger, garlic, red onion, tomato, cilantro, green chillies, cilantro and mint with little water.
  • In a wide thick bottomed pan, heat the oil,add the ground dry spices and bay leaf.Fry them for less than a minute taking care not to burn them.
  • Add the cut vegetables, fry them for a minute and pour the ground paste. Close the lid and let it cook for 5 minutes.
  • Add the soaked rice and 3 cups of water. Add salt and gently stir taking care not to break the rice.Close the lid and cook on a low flame for 8-10 minutes.
  • Transfer to a serving bowl and garnish with cut peppers(optional).
  • Serve hot with cold Onion Raita or by itself.
Makes ~3-4 Servings.

Blog Widget by LinkWithin


  1. Mixed Veggie Pilaf looks awesome. Very colorful.Love ur presentation.

  2. it looks delicious!I love it! Very creative!That's actually really cool.


  3. Gorgeous and very colourful pilaf, am inviting myself to ur place to have those delicious dish..

  4. Pilaf is colourful and nicely decorated, must be delicious with a raita!!!

  5. love the colors..Looks really yummy..A perfect and healthy meal..

  6. Mmmm I love a good pilaf. Yous looks healthy, colorful and delicious! YUM!

  7. it looks so colorful and look veryhealthy...very yummy!!

  8. Dear lassi(e)
    I marvel at your command over the English language and the narration.."dish that can take any form and perform".What can be a better adjective for a Pilaf ?
    You haven't spared any spice , the net result is a Badshahi Pilaf, will try when pure vege friends come..
    And for the drink , I am totally sold out to your red drink and will stick to it.
    Happy cooking


Thanks a bunch for your valuable comments and continued support.They are very much appreciated. Yes,like "Rain on Dry Land" and like "Oasis in Desert Sand".
XoXo, Cool Lassi(e)