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Vegetable Pulao using Handi Extreme Double Extra Long Grain Rice

Pulao has always been a staple in our house. I grew up eating more pulao than biryani. I think it might be a Kashmiri thing. Anyways,  the subtle yet flavour packed rice has been my favourite for many year and now it’s a highly requested dish by both of my toddlers. While we love beef pulao (recipe in my Ramadan eBook here) I like to change it up from time to time and make a vegetable pulao, especially when serving it with a main meat dish (re: kofte or a mutton dish)

This recipe comes together very fast, in under 30 minutes, which is essentially why I love it. 

Pre-soaking the Handi Handi rice is essential to this recipe but don’t worry I’m not talking hours, I just soak the rice for 15 minutes or the time it takes to makes the masala part of the recipe. The Handi Extreme Double Extra Long Grain Rice is the perfect rice to use. The long grains soak up the water, reducing cooking time a tad bit. First, I rinse the rice until the water turns clear after washing. Then I soak the rice in water for about 15 minutes prior to cooking (that’s when I brown the onions and sauté the spices!)

 

 

 

 

 

Ingredients:

2 cups Handi Extreme Double Extra Long Grain Rice

1 tsp Handi Pink Hemalayan Salt

1 tsp Handi Garlic and Ginger Paste

4 cups water

1 cup frozen mixed vegetables

6 black cloves

2 black cardamom pods

1 bay leaf

1 tsp whole black pepper

1/2 tsp cumin seeds

1 star anise

1 small onion, sliced thin

1 small cinnamon stick

                                                                                                         1 tbsp coriander seeds

                                                                                                    1 tbsp fennel seeds

 

 

Preparation:

  1. In a pot fry onions until very dark brown (but not burnt) 
  2. Take onions out, and put in mortar and pestle and grind 
  3. In the same pot add in the spices and fry until fragrant, about a minute or two
  4. Add in the Handi garlic and ginger paste
  5. Add in the frozen mixed vegetables and sautée for a five minutes
  6. Mix well for a few mins 
  7. Add 2 cups pre-soaked rice (but remove liquid by drawing the rice before adding to pot)  to 3 cups water when it boils first add in crushed onions 
  8. Add in Hand Pink Salt Grains (ground up using the mortar and pestle) and cumin seeds to taste 
  9. Cook on medium high heat until water evaporates 
  10. Cover and put in oven at 350 for 30 minutes 
  11. Optional-remove large pieces of whole spices at this point before serving
  12. Enjoy!

 

 

 

All of the products I’ve used can be found on the Handi Food Products website: https://www.handifoodproducts.ca

Handi ad: https://www.youtube.com/watch?v=OvJipWgS1Wg

 

I would love to see your Ramadan creations so don’t forget to tag me on instagram @kashmirifoodie

 

Happy cooking!

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