VEGETABLE PULAO with GUTTI VANKAYA By Pichekkista Bobby వెజ్ పులావు మ్యారేజ్ స్టైల్

Ingredients

• 750 g Basmati Rice (rinsed 4‑5 times and soaked for 1 hour)
• 100 ml Vegetable Oil (neutral oil for frying)
• 1 tbsp Ghee (melted)
• 5 pieces Cloves (whole)
• 6 pieces Green Cardamom Pods (whole)
• 2 pieces Star Anise (whole)
• 2 pieces Bay Leaf (biryani leaf if available)
• 3 medium Onion (sliced thin, approx 180 g total)
• 1 tsp Salt (added early to speed frying)
• 2 tbsp Ginger Garlic Paste (store‑bought or homemade)
• 6 leaves Dried Fenugreek Leaves (Kasuri Methi) (crushed before adding)
• 11 pieces Green Chili (slit lengthwise, medium hot)
• 1 handful Fresh Cilantro (roughly ¼ cup, chopped)
• ½ cup Fresh Mint Leaves (whole leaves)
• 100 g Plain Yogurt (thick, slightly sour)
• ½ tsp Cumin Powder (roasted if possible)
• 1 tsp Coriander Powder (ground)
• 1 cup Green Peas (fresh or frozen, approx 150 g)
• ½ lemon Lemon Juice (freshly squeezed, approx 1 tbsp)
• 2 large Potato (peeled, cut 1 × 1 in cubes)
• 3 medium Carrot (peeled, cut 1 × 1 in cubes)
• 1 handful Green Beans (trimmed, cut 1 in pieces, approx 100 g)
• 5.5 glasses Water (hot water, approx 1.3 L)

Instructions

1. Rinse and Soak Rice

   Rinse the basmati rice 4‑5 times in a fine mesh sieve until the water runs clear, then soak in water for 1 hour.

   Time: PT10M

2. Prepare Vegetables

   Peel the potatoes and carrots, cut them into 1 × 1 in cubes. Trim the green beans and cut into 1‑inch pieces. Slice the onions thinly, slit the green chilies, and chop the cilantro. Keep the mint leaves whole.

   Time: PT10M

3. Heat Oil and Whole Spices

   Place the pot on medium heat, add 100 ml oil and the melted ghee. When hot, add cloves, cardamom pods, star anise, and bay leaves. Fry for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

4. Fry Onions with Salt

   Add the sliced onions and 1 tsp salt. Stir‑fry until the onions turn a soft baby‑pink color, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

5. Add Aromatics

   Stir in the ginger‑garlic paste, crushed fenugreek leaves, and slit green chilies. Cook for 1 minute until the raw smell disappears.

   Time: PT1M

   Temperature: Medium heat

6. Add Fresh Herbs

   Add the chopped cilantro and whole mint leaves. Mix quickly for 30 seconds.

   Time: PT0.5M

   Temperature: Medium heat

7. Incorporate Yogurt

   Add 100 g thick yogurt, stirring continuously to prevent curdling. Cook for 1 minute until well blended.

   Time: PT1M

   Temperature: Medium heat

8. Spice It Up

   Stir in ½ tsp cumin powder, 1 tsp coriander powder, the green peas, and freshly squeezed lemon juice. Cook for another 1 minute.

   Time: PT1M

   Temperature: Medium heat

9. Add the Remaining Vegetables

   Add the cubed potatoes, carrots, and green beans. Mix gently, then cover the pot and let the vegetables steam for 3 minutes.

   Time: PT3M

   Temperature: Medium heat

10. Fry the Soaked Rice

    Drain the soaked rice and add it to the pot. Gently fry the rice with the vegetables for 3 minutes, ensuring each grain is coated with the spiced oil.

    Time: PT3M

    Temperature: Medium heat

11. Add Water and Bring to Boil

    Pour 5.5 glasses (≈1.3 L) hot water into the pot, increase the heat to high, and bring to a rolling boil.

    Time: PT5M

    Temperature: High heat

12. Simmer Covered

    Reduce the flame to low, place the tight‑fitting lid, and optionally place a heavy weight on top of the lid to keep it sealed. Simmer for 15 minutes without stirring.

    Time: PT15M

    Temperature: Low heat

13. Rest Off Heat

    Turn off the stove, keep the pot covered, and let it rest for another 15 minutes. This allows the steam to finish cooking the rice.

    Time: PT15M

14. Fluff and Serve

    Remove the lid, gently fluff the pulao with a fork, and serve hot. Garnish with extra cilantro or fried onions if desired.

    Time: PT1M

Nutrition Facts

Calories

970

Protein

12 g

Carbohydrates

150 g

Fat

20 g

Fiber

5 g