Pulao is the Indian style of Rice Pilaf. This one's full of aromatics and tasty little gems. A fine and lively accompaniment to any Indian dish.
50 g Ghee or Vegetable Oil
2 carrots, cut into 1/2" dice
1/2 head cauliflower, cut into small florets
30 g Frozen Peas
30 g Frozen Corn
1 medium Onion, sliced across the grain and salted
3 g Cumin Seeds
2 pc Cardamom Pods
2 pc Whole Cloves
1 pc Bay Leaf
1/2 stick Cinnamon
3 whole Peppercorns
2 medium Tomatoes, diced
450 g Stock or Water
Salt, to taste
300 g Basmati Rice, washed and soaked
1/2 bunch cilantro, washed and chopped
1) Heat half the ghee or oil, and lightly saute the carrots, cauliflower, peas, and corn. Remove and set aside.
2) Heat the rest of the ghee or oil, and saute the onions until golden brown. Remove from oil and set aside (keeping excess oil in the pan).
3) In the same pan, add the cumin seeds and toast until they begin to crackle. Then add the whole garam masala (cardamom, cloves, bay leaf, cinnamon, peppercorns).
4) Add half of the onions, and the tomatoes. Cook briefly (1 minute).
5) Add the stock or water and the sauted vegetables, season to taste, and bring to a boil.
6) Add the rice. Cook on medium heat, stirring gently, until most of the water has been absorbed. Then cover and remove from heat. Allow for the rice to absorb the rest of the moisture - do not disturb.
7) Fluff the rice with a fork, and garnish with the rest of the fried onions and the cilantro.