Nepalese Vegetable Pulao Recipes

Steps:

• Rinse rice thoroughly, and then soak it in water for about 45 minutes.
• Heat 2 Tablespoons of oil in a pan, and add cumin seeds, allowing them to heat until they begin to change color.
• Then add turmeric, bay leaf, cloves cardamom pods and cinnamon.
• Then add ginger, garlic and chilies.
• Cook on medium heat for just a minute.
• Next, add the onion, tomato and green peas, and cook for 3 minutes.
• Now, drain the water from rice and add rice, stirring gently for a minute to combine thoroughly.
• Add 2 and 1/2 cup of water, and add salt to taste.
• Cook on high heat, stirring gently but continuously.
• When water is almost absorbed, add lemon juice.
• Lower your heat, cover the pan, and allow it to continue cooking for approximately 7 minutes or so, until the rice is completely cooked.
• Serve immediately.

Steps:

• Chop the garlic for the pilau and set aside. Finely grate the garlic for the raita and put in a bowl. Heat the oil for the pilau in a large open pan, and fry the onion and ginger for 5 mins until softened. Stir in the whole and ground spices, and cook for a few secs to release their aromas. Add the chilli, red pepper and freekeh, stir briefly, then tip in the stock and sultanas. Simmer for 15 mins until the freekeh is tender but still nutty, adding the chopped garlic for the final 2 mins. The stock should have reduced and absorbed into the freekeh now.
• Meanwhile, finish the raita by stirring the yogurt, cucumber and mint into the grated garlic.
• When the pilau is cooked, stir in the coriander and cashews, and serve with the raita.

Steps:

• Rinse and drain rice 3 times. Place rice in a bowl and pour in enough water to cover; set aside to soak.
• Heat oil in a large saucepan over medium heat; cook and stir onion, ginger, cumin seeds, fenugreek, and turmeric until onion just begins to brown, 5 to 10 minutes. Add garlic and continue to cook and stir until onions are browned, 5 to 10 minutes more.
• Drain rice and mix into onion mixture; cook and stir until rice is dry and lightly toasted, about 3 minutes. Stir peas, carrot, green beans, and cauliflower into rice mixture; pour in broth. Cover saucepan and bring liquid to a rapid boil; reduce heat to low and simmer until rice is tender, 12 to 15 minutes.
• Remove saucepan from heat and fluff rice with a fork. Stir cilantro into rice, return lid, and let rest for 3 to 5 minutes.