Vegetable Pulao - Ponni Rice
A fragrant one-pot dish made with ponni raw rice, vegetables, and a freshly ground masala of ginger, garlic, chilies, and herbs, cooked with whole spices and finished with ghee for a wholesome, aromatic meal.
Ingredients
- 1 cup ponni raw rice
- 2 ½ cups water
- 1 carrot, finely chopped
- 3 cauliflower florets, finely chopped
- 1 onion, finely chopped
- 1 small piece of cinnamon
- 1 bay leaf
- 2 cloves
- 2 tablespoons oil
- 2 tablespoons ghee
- 2 tablespoons ginger garlic paste
- 3 green chilies
- 1 cardamom
- 1 tablespoon coriander leaves, finely chopped
- A handful of mint leaves
- Salt to taste
Directions
Wash and soak the rice for 15 minutes, then drain. Grind the ginger, garlic, green chilies, cardamom, coriander leaves, and mint leaves into a smooth paste. Heat the oil in a heavy pot and add the cloves, bay leaf, and cinnamon. When they release their aroma, add the onion and sauté until golden brown.
Stir in the ground masala paste and cook until the oil separates. Add the carrot, cauliflower, and salt, and cook until the vegetables are slightly tender. Add the drained rice and 2 ½ cups water, stir gently, and cook until the rice is fluffy and the water is absorbed, about 20 minutes.
Top with ghee and serve hot.
Serves 2 to 3. Best enjoyed with raita and papad.
