Dill Pulao

Dill is my favorite and I wanted to try this dill in pulao and it was a big hit especially with my daughter who is a very fussy eater. The veggies are optional but I feel guilty to make any dish without the veggies, so I have added whatever my family likes. You may add the veggies of your choice and if there is none available you can even skip the veggies and make the pulao with just the dill leaves. This is a very flavorful and healthy one pot meal.

Ingredients

• 1 cup Basmati Rice
• 1 bunch Dill leaves (cleaned and chopped)
• 3 cups chopped Vegetables (Cauliflower, Potato, Lima beans, Carrots)
• 2 Cardamom
• 4 Cloves
• 1" piece Cinnamon
• 1 Bay leaf
• 1 tsp Cumin seeds
• 2 tbsp Oil (Olive Oil preferably)
• 3 Green chillies (Adjust to your taste)
• 1 tbsp finely chopped Ginger
• 1/2 tsp All Spice Powder (Optional)
• 1/2 tsp Asafoetida
• 1 tsp Salt (Adjust to your taste)

Method

1. Heat oil in a cooker and when the oil is hot enough add the cardamom, cloves, cinnamon, bay leaf, asafoetida, cumin seeds, all spice powder(if adding), green chillies and ginger.
2. Add the Dill leaves and saute for a few minutes. Then add the vegetables and mix well.
3. Wash and add the basmati rice and mix well. Add 1.5 cups of water and salt and close the cooker and cook on low heat for around 15 min or till the rice is cooked.
4. Serve Dill pulao hot with a raita of your choice.

Vegetable Pulao

The Vegetable Pulao is a one dish meal and very easy to make. I have used only carrots, beans, potatoes and cauliflower in this recipe. But you may add or subtract the veggies to suit your taste. This recipe serves 4.

Ingredients 

• 2 cups Basmati Rice
• 4 tbsp Ghee / Oil
• 2 cups chopped vegetables (Carrots, Beans, Potatoes, Cauliflower)
• 1/2 cup Peas
• 2 tbsp Cashews
• 1 tbsp Raisins (optional)
• 2 tsp Salt (Adjust to Taste)
• 1/2 tsp Turmeric powder 
• 1/2 tsp Chilli Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin seeds
• 1/4 tsp Asafoetida
• 1 Bay Leaf
• 2 Black Cardamom
• 1 star Anise seed

Grind to Paste:

• 1 Inch Ginger
• 3 Green chillies
• 2" Cinnamon stick
• 4 Cloves
• 1/4 cup Mint leaves
• 1/2 cup Coriander leaves
• 3 green Cardamoms   

Method

1. Heat 1 tsp of Ghee is a pan, fry the Cashews and Raisins and keep them aside.
2. Heat the remaining Ghee/Oil in a thick bottomed vessel / Cooker and add the Bay leaf, Asafoetida and Cumin seeds.
3. When the Cumin seeds start crackling, add the Ground paste and fry it till the oil separates from it.
4. Now add the Vegetables, Turmeric powder, Chilli powder and  Coriander powder and mix everything well.
5. Wash the Rice and add it along with 4 cups of Water and Salt. Stir well and simmer the stove.
6. Cover and cook until the rice is done.
7. Add the fried Cashews and Raisins to the Vegetable Pulao and serve hot with a Raita.