These days I am making a lot of pilaf/pulao dishes. My in laws are here in the US, on a short vacation, and they enjoy such rice dishes a lot for lunch. So you can expect to see a good collection of pilaf showing up here more frequently.
Gobi Mushroom Matar Pulao
Gobi is Cauliflower and Matar is green peas. Both these veggies are used a lot in preparing Indian spiced rice dishes. The combination of Cauliflower with mushroom and green peas is full proof. It works together effortlessly, creating lovely texture and flavor.
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Ingredients used in Gobi Mushroom Matar Pulao
Cauliflower - Cut the cauliflowers into small, bite size pieces. Mushroom - I used brown mushroom, as I really like the flavor and texture of this mushroom. You can definitely use white mushroom instead, which is more popularly used in Indian cooking. Or go gourmet and add assorted variety. Matar - I used frozen peas, but definitely feel to use the fresh ones for extra mild sweetness to the pulao. Red Onion - One of the key step in this dish is to brown the red onion before adding the veggies and rice. You can take a step further and deep fry the sliced red onion to crispy. Use half of that in the pulao and the rest use as garnish on top. Ghee and oil - You can definitely prepare the pulao in just oil, but I will highly recommend using ghee too for the authentic flavor that you get in Indian Veggie Pulaos.
Spices:
A lot of whole spices is added to the pulao which adds the robust flavor:
Cinnamon StickGreen and Black CardamomsStar AniseDry MaceDry Bay leavesCumin SeedsFennel Seeds
Apart from these whole spices, I use my Homemade Garam Masala Powder while making the pulao.
What variety of rice works best for Pulao?
I think the variety of rice depends a lot on your taste bud. Bengali Pulao often uses short grain aromatic Gobindo Bhog Rice. Here is the link to the famous Bengali Basanti Pulao In South of India, I believe again a different variety of short grain rice is used. North Indian prefers Basmati rice a lot and for pulao the long grain variety if used.
KEY TIPS to get fluffy rice pulao
Washing the Rice: Start by washing the rice multiple times until the milky water is gone and you see clear water when soaked. Washing the rice is very important as it will take away all the excess starch in the rice grains. If it’s too starchy, then the grains will not stay separated after cooking and your Pulao will not turn out mushy. Ratio of Rice to water: The typical ratio for long grain basmati rice is 2 cups water to 1 cup rice. You will have to adjust the ratio based on the type of rice you are using. Cooking Technique: Once you add the water, bring it to boil, then cover the pan and let it simmer for roughly 15 to 17 minutes. The water should be absorbed by then. Switch off the heat and remove the lid for it to cool down a little. Use a fork and fluff the rice. The Gobi Mushroom Matar Rice Pulao tastes best when served right away. Sprinkle some fresh cilantro leaves, and use yogurt or pickle on the side. If cooked properly, the rice stays fluffy even the next day. You can reheat either in microwave or toss with ghee in a heavy bottom pan.
