Eating a healthy and light dinner will help your body maintain its levels and functions. For more , Visit:http://www.ghardakhaana.in/

1. Ghar Da Khaana
Healthy recipes for Dinner
Veg Pulao

2. Ingredients
For Soaking Rice
• 1.5 cups basmati rice – 300 grams, rinsed & soaked for
30 minutes
• water – as required for soaking
• Vegetables
• ½ to ¾ cup chopped cauliflower florets
• ½ to ¾ cup chopped potatoes
• ¼ cup chopped carrots
• ⅓ cup green peas – fresh or frozen
• ¼ cup chopped green peas (french beans)
• ¼ cup chopped green bell pepper (capsicum) – optional
• ¼ cup sliced baby corn – optional
For Garnish
• ▢1 to 2 tablespoons chopped coriander leaves or mint
leaves
Other Ingredients
• 3 tablespoons Ghee or oil
• 1 cup thinly sliced onions or 1 large onion, sliced
• ½ cup chopped tomatoes or 1 medium sized tomato, chopped
• 1 to 1.5 inches ginger – crushed to a paste in a mortar-pestle
• 4 to 5 small to medium garlic cloves
• 1 to 2 green chillies (chili pepper)
• 3 tablespoons chopped coriander leaves (cilantro)
• 2 tablespoons chopped mint leaves – optional
• ¼ teaspoon lemon juice – optional
• 2.5 to 3 cups water or veg stock * check notes below for details. I added 3 cups of water
• salt as required
Whole Spices
• 1 teaspoon cumin seeds or 1 teaspoon caraway seeds (shah jeera)
• 5 to 6 whole black pepper – optional
• 1 tej patta (indian bay leaf)
• 4 cloves
• 3 to 4 green cardamoms
• 1 black cardamom – optional
• 1 small piece of mace – optional
• 1 small star anise – optional
• 1 inch cinnamon
• 1 small piece of stone flower (dagad phool or patthar ke phool) – optional

3. Instructions
Preparation
• Rinse rice till the water runs clear of starch and become transparent while rinsing.
• Soak the rice in enough water for 30 minutes. Drain all the water and keep the soaked rice aside.
• Rinse, peel and chop the vegetables.
• Crush chopped ginger, garlic and green chillies to a paste in a mortar-pestle or grind them in a small mixer or grinder with a bit of water.
Frying Spices And Onions
• In a deep thick bottomed pot or pan, heat ghee or oil and fry all the whole spices mentioned above, till the oil becomes fragrant and the spices splutter.
• Add the onions and saute them till golden. Saute the onions on a low to medium-low flame and stir often for uniform browning.
• Add the ginger-garlic-green chili paste and saute for some seconds till their raw aroma goes away.
• Add the tomatoes and saute for 2 to 3 minutes on a low to medium-low flame.
• Add all the chopped veggies and saute again for 1 to 2 minutes on a low to medium-low flame.
• Add rice and saute gently for 1 to 2 minutes on a low or medium-low flame, so that the rice gets well coated with the oil.
• Add water and lemon juice. Mix and stir.
• Season with salt and stir again.
Cooking Veg Pulao
• Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
• Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice
grains.
• Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
• Serve pulao hot with some side salad, sliced onion & lemon wedges or raita. You can also garnish it with chopped coriander or mint leaves or fried cashews or fried onions.