Difference between Pulao and Biryani:
Pulao is a subtle form of Biryani.
However similar the ingredients may be, they will give out a distinct taste provided you follow a simple rule that ingredients are fried while making biryani and thats not the case with pulao. While making pulao, you should not fry the ingredients too much, you should just boil them in the pan so the rice cooks in the vegetable stock.
Lets start with the recipe..
2 inch dalchini (cinnamon stick)
5 choti elaichi(cardamom)
1 tej patta (bay leaf)
1/2 jaiphal (nutmeg)
1 tsp shahi jeera
5 laung (cloves)
1/2 cup corn kernels
1/2 cup carrots cut length wise, thin, 1 inch length
1/2 cup peas
2 capsicums chopped
1 cup french beans cut into 2 inch long pieces
1 cup cauliflower florets
3/4 cup boiled soya chunks
1/2 cup coconut milk (optional)
2 tbsp ghee
1 tbsp vegetable oil
1 tbsp chopped mint
1 tbsp chopped coriander
2 + 1/2 cup water
5 green chillies finely chopped
salt to taste
Use a heavy bottom deep nonstick pan.
Crush jaiphal and choti elaichi in a mortar
Take a frying pan, put 1 tbsp ghee, when its hot, add all the vegetables and stir fry for 5 mins. Add some salt and black pepper, mix well and fry for another 5 mins.Move the vegetables to a separate vessel.
[Vegetables need not be fried completely, turn off the flame once the edges turn dark]
Place the pan on high flame, once hot, add ghee and oil and simmer the flame . Add all spices, fry for just a few seconds, add onion and green chillies and cover the pan. Cook onion till it turns transparent and soft. Add ginger garlic paste and cook further.
Switch to medium flame and add vegetables and soya chunks. Fry for 5 mins.
Add coconut milk, simmer the flame and cover the pan with lid, leave it for 5 minutes. (Optional)
Add salt and red chilli powder.
Add 2 and a half cups of water and bring to boil.
Now add rice,coriander and mint and cover the pan with lid.Simmer the flame and let it cook for 20 minutes.
Yummy vegetable pulao is ready!!