Kashmiri Pulao with Vegetable Curry
Brief:
Experience the flavours of the gorgeous region of Kashmir right in your kitchen with this simple, one-bowl Kashmiri Pulao with Vegetable Curry recipe. Bursting with aromatic spices and an array of colourful veggies, this dish is both nutritious and delicious. Perfect for a cozy weekend dinner or for when you’re expecting some guests over, this dish never fails to impress. The rich, creamy, spicy curry beautifully complements the fragrant, fluffy pulao. So don your chef’s hat, gather the ingredients, and take a culinary trip to Kashmir. This recipe serves two.
Ingredients:
For Pulao :
1. Basmati rice – 1 cup
2. Oil – 2 tablespoon
3. Green Cardamom – 2-3
4. Bay leaf – 1
5. Cloves – 4
6. Cinnamon stick – 1″ piece
7. Salt – as per taste
8. Water – 2 cups
For the Vegetable Curry:
1. Mixed vegetables (cauliflower, carrots, green beans) – 2 cups chopped
2. Cooking Oil – 1 tablespoon
3. Cumin seeds – 1 teaspoon
4. Turmeric powder – 1/4 teaspoon
5. Red chilli powder – 1/2 teaspoon
6. Coriander powder – 1 teaspoon
7. Salt – as per taste
8. Water – 1/2 cup
9. Yoghurt – 1/2 cup
Instructions:
1. Start by washing the rice under cold water until the water runs clear. Soak it for 30 mins.
2. Heat oil in a pan, add green cardamom, bay leaf, cloves, and cinnamon. Fry for a minute.
3. Drain the rice and add it to the pan. Fry for a couple of minutes before adding the water. Add salt, bring it to a boil then reduce the heat and cover the pan. Let it simmer until the rice is cooked.
4. For the Curry, heat oil in another pan, add cumin seeds. Once they begin to crackle, add the mixed vegetables, turmeric powder, red chilli powder, coriander powder, and salt. Mix well.
5. Add water, cover the pan, and let it cook. Once the vegetables are cooked, reduce the heat and add the yoghurt. Let it simmer until the mixture thickens.
6. Serve the pulao with the vegetable curry on top, garnish with fresh coriander and enjoy your Kashmiri Pulao with Vegetable Curry.
