Indian Vegetable Pilaf
4 servings
40 minutes
Indian vegetable pulao is a fragrant dish that blends the age-old traditions of Indian cuisine. Its history dates back to ancient times when pulao was prepared in royal palaces and simple homes using local spices and fresh vegetables. Basmati adds lightness and airiness to the dish, while turmeric and ginger fill it with warmth and vibrant notes. Carrots and corn add sweetness, while bay leaves and spices enhance the complexity of flavor. This pulao is perfect as a standalone dish or as a side to spicy Indian sauces. Light yet hearty, it awakens the appetite and transports you to the unique atmosphere of Indian streets where spices intertwine with the aromas of roasted vegetables. Enjoy every grain of this masterfully crafted culinary masterpiece.
1
We rinse and soak the rice for 15 minutes. During this time, we chop the vegetables. Then we drain the liquid from the rice.
- Basmati rice: 170 g
- Carrot: 50 g
2
In a medium-sized pot, first heat the oil and sauté the grated ginger and turmeric. Add the vegetables, except for the tomatoes, and fry for about 4 minutes. It's important to sauté the vegetables well so they don't turn to mush later. However, don't aim for a browned crust.
- Ginger: 5 g
- Turmeric: 5 g
- Carrot: 50 g
- Canned corn: 50 g
- Olive oil: to taste
3
Add rice and mix. Add salted water (1.5 parts water for 1 part rice), tomatoes, and bay leaf. Mix and bring to a boil. Add the spice mixture.
- Basmati rice: 170 g
- Tomatoes: 1 piece
- Bay leaf: 1 piece
- Spices: to taste
- Salt: to taste
4
Covering with a lid, we cook the rice until it absorbs all the water. At low temperature, this will take just over 10 minutes.