Mixed Veggie Pilaf

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.

 

Ingredients:

• 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
  

Procedure:

• 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.

Enjoy!