Stir fry means to fry vegetables rapidly over a high heat while
stirring continuously. My today’s recipe is based on this principle. I have not
used many vegetables. I like to keep it simple with not as much of spices
that are put in the regular pulao.
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| Veg Stir Fry Pulao |
It is my muma’s recipe and I am fond of it since my school days.
It does not take much time and can be made in a jiffy. My muma always used just
two veggies cauliflower and the green capsicum.
Cut the cauliflower into mini sized florets as then it would be
cooked fast. Stir fry on medium to high flame. The cauliflower should turn a
bit brown, do not burn up the cauliflower florets just roast it brown. The roasted flavor takes the taste of the
pulao to the next level.
For better understanding I have uploaded the video
Ingredients:
1 Cup Rice
½ kg Cauliflower (cut into small florets)
1 Green Capsicum (sliced)
3 tbsp Oil
1 tsp Cumin Seeds (Jeera)
1 tsp Turmeric powder
1 tsp Red Chilli powder
1 tsp Garam Masala powder
Coriander for garnishing
Salt
Method:
Cook the rice by which ever method is convenient to you. I
always prefer by straining.
Heat oil in a pan and add cumin seeds to it.
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| heat oil and add cumin seeds |
Once the cumin
seeds starts releasing its aroma and turns a little brown add turmeric powder
to it.
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| add turmeric powder |
Next put in the cauliflower followed by salt.
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| add cauliflower |
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| add salt |
Mix well and stir fry it till cooked. Stir it frequently else
the cauliflower would burn up.
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| stir fry till cooked |
Subsequently add the sliced capsicum and cook it also by stir
frying. Do not overcook it. Maintain its crunch. Stir fry it not more than a
minute.
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| add capsicum and stir fry |
Then add in the red chilli powder and garam masala. Give it a nice mix.
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| add garam masala and red chilli powder |
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| Mix well |
Now its time to add in cooked rice. Mix it well.
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| add rice |
Check and adjust salt if needed.
Mix well and again let it cook for a minute. So the rice would
be completely covered with the spices.
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| mix well |
Garnish it with coriander leaves.
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| garnish with coriander |
Serve hot. I always like to have it with boondi raita and some
onion salad.
Tips:
Lower the flame while adding turmeric powder. High flame would
burn it and turn it black resulting in terrible odour and taste.
Do not overcook the vegetables always maintain its crunchiness.
So Foodies, go food-a-licious with this very easy and simple
recipe and share your experiences with us via comments.
